Mayo Ginger Soy Sauce Chicken with Rice

In a pan, place the chicken thigh and add grated ginger, mayonnaise, and soy sauce.

Mix the marinade ingredients together and coat the chicken thigh evenly.

Place the pan on the stove and pan-fry the chicken until both sides are golden brown and cooked through.

Once cooked, remove the chicken from the pan and set it aside, leaving the drippings in the pan.

In the same pan with the chicken drippings, add soaked rice, shio kombu, and water.

Stir everything together to combine.

Place the cooked chicken back on top of the rice.

Cover the pan with a lid, reduce the heat to very low, and let it simmer for about 10 minutes.

After simmering, open the lid and cut the chicken into bite-sized pieces using kitchen shears.

Garnish the dish with freshly chopped green onions, toasted sesame seeds, and togarashi.

Mix everything together and serve. Enjoy the crispy rice at the bottom.