Name: The Risotto with Chicken and Shiso Plum Flavor
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 400 g chicken stock; 100 g boiled chicken wings (teared into bite-size pieces); 440 g cooked rice; 3 g sea salt; 1 tsp Yukari; 10 shiso; 50 g Umeboshi (salt pickled plum)

400 g chicken stock

100 g boiled chicken wings (teared into bite-size pieces) You can reuse boiled chicken when you make the soup of risotto.

440 g cooked rice

3 g sea salt

1 tsp Yukari Yukari is a kind of Japanese furikake (rice seasoning) that is made from red shiso leaves.

10 shiso

50 g Umeboshi (salt pickled plum)

Prepare of ingredients

Prepare all the ingredients.

Cut the shiso into fine stripes.

Remove the seed from the umeboshi. Finely chop it to be paste.

Make a risotto

In a pot, put the soup of risotto. Then heat it up on medium heat.

When it comes to a boil, add the cooked rice. When the broth comes to a boil again, reduce the heat to low.

Season it with sea salt.

Mix gently, and warm up the rice on medium heat.

Add the boiled chicken and yukari, and mix gently. Simmer it on medium heat until the rice is chewy.

When the broth is almost gone like this picture, it's done.

Serve on a plate, and add the shiso and umeboshi on the top.