Steps

1. Cut 250g chicken thigh into bite-sized pieces.
   🕒 02:32
2. Cut 1 long green onion to match the size of the chicken. Use all of the green part as well.
   🕒 03:11
3. Sprinkle Aji-shio (seasoned salt) to taste over the cut chicken and long green onion, then transfer to a tray.
   🕒 03:47
4. Remove the pit from 20g umeboshi and mince the flesh.
   🕒 04:42
5. Finely chop 5 shiso leaves.
   🕒 04:56
6. Thinly slice 30g long green onion for the fried rice.
   🕒 05:50
7. Heat 1 tsp oil in a frying pan, and once warm, cook the chicken thigh skin-side down.
   🕒 06:34
8. Once the chicken skin is somewhat browned, add the cut long green onion and stir-fry. [Pro Tip!] Supermarket chicken often lacks strong umami, so season generously with seasoned salt.
   🕒 08:02
9. Remove the cooked pieces from the frying pan as they finish.
   🕒 08:32
10. Using the remaining chicken fat, grill the long green onion over medium-high heat.
    🕒 09:27
11. Once the long green onion has softened and become crispy, place it on top of the previously grilled chicken. Finish by sprinkling Aji-shio (seasoned salt) to taste from above. The Negima-yaki is complete.
    🕒 09:55
12. Add 1 tbsp oil to the oil remaining in the pan, which contains the rendered chicken umami, and heat it.
    🕒 10:30
13. Add 200g cooked rice to the frying pan and stir-fry, ensuring it's coated with oil. [Pro Tip!] To achieve fluffy fried rice, don't be shy with the oil; use it generously.
    🕒 11:05
14. Add the minced umeboshi and 16g shirasu, and stir-fry until evenly combined.
    🕒 11:16
15. Drizzle in 1 tsp soy sauce.
    🕒 12:20
16. Add 2g bonito flakes (powdered).
    🕒 12:29
17. Add 1 pinch salt.
    🕒 12:38
18. Add 6 dashes MSG(Ajinomoto) (MSG).
    🕒 12:49
19. Add 1 tbsp sake and stir-fry.
    🕒 13:05
20. Scatter the chopped shiso leaves. The Japanese-style fried rice is complete.
    🕒 13:15