Chicken Bokkake-meshi
This is a local dish from Onojo City, Fukuoka Prefecture, known as Chicken Bokkake-meshi. Root vegetables are simmered in a carefully prepared chicken bone broth, and sweet-and-savory stir-fried chicken thigh is served over rice with the piping hot broth poured on top.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Parboil chicken bones in hot water, rinse in cold water, and simmer with kombu on low heat to make a stock. → Cut chicken thighs into cubes and stir-fry in a pan with sugar, mirin, soy sauce, and fresh ginger juice. → Cut carrots and daikon radish, simmer in the strained chicken stock for about 10 minutes, and season with soy sauce. → Place rice in a bowl, top with the sweet-and-savory chicken, and pour the hot soup with vegetables over it to serve.
Cooking Steps
Brief Cooking Order
Parboil chicken bones in hot water, rinse in cold water, and simmer with kombu on low heat to make a stock. → Cut chicken thighs into cubes and stir-fry in a pan with sugar, mirin, soy sauce, and fresh ginger juice. → Cut carrots and daikon radish, simmer in the strained chicken stock for about 10 minutes, and season with soy sauce. → Place rice in a bowl, top with the sweet-and-savory chicken, and pour the hot soup with vegetables over it to serve.
Introduction
This is a local dish from Onojo City, Fukuoka Prefecture, known as Chicken Bokkake-meshi. Root vegetables are simmered in a carefully prepared chicken bone broth, and sweet-and-savory stir-fried chicken thigh is served over rice with the piping hot broth poured on top.
Step 1
Place 1 liter of water and 1 piece of kombu into a pot.
Step 2
Place 500g of chicken bones in a colander over a bowl, pour plenty of boiling water over them to parboil, then rinse in cold water, carefully cleaning away blood and impurities.
Step 3
Put the cleaned chicken bones into the pot with water and kombu, bring to a boil, then reduce heat to low and simmer while skimming off any scum.
Step 4
Cut 1 chicken thigh into bite-sized pieces, roughly 2cm cubes.
Step 5
Heat a frying pan with 2 teaspoons of oil and stir-fry the chicken thigh.
Ingredients List
Important Notes
By parboiling the chicken bones in hot water and thoroughly washing away blood and impurities from between the bones in cold water, you can create a clear, flavorful soup without any off-putting odors. 🔥
Grate the ginger with the skin on and use the squeezed juice to enhance the refreshing flavor and aroma. 💡
This 'bokkake' style—where ingredients and broth are poured over rice—is perfect as a main meal or as a final dish after drinks. 👥
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...