Kashiwa-meshi (Chicken Rice)
ID: e6a0fffb...
This is a recipe for Fukuoka's traditional regional dish, 'Kashiwa-meshi,' packed with the savory flavors of chicken and burdock root. The umami from the ingredients infuses the entire rice dish, making it delicious even when cold and perfect for bento boxes.
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🍳 Cooking Flow
Rehydrate the dried shiitake mushrooms while soaking the rice, and finely chop the vegetables and chicken. → Stir-fry the chicken and vegetables in a pan, simmer with seasoning, then separate the solids from the cooking liquid. → Place the rice, cooking liquid, and mushroom rehydration liquid into the rice cooker, filling slightly below the 2-cup mark, and mix. → Spread the solid ingredients on top, cook using the normal setting, and mix everything together once finished.
Cooking Steps
Brief Cooking Order
Rehydrate the dried shiitake mushrooms while soaking the rice, and finely chop the vegetables and chicken. → Stir-fry the chicken and vegetables in a pan, simmer with seasoning, then separate the solids from the cooking liquid. → Place the rice, cooking liquid, and mushroom rehydration liquid into the rice cooker, filling slightly below the 2-cup mark, and mix. → Spread the solid ingredients on top, cook using the normal setting, and mix everything together once finished.
Introduction
This is a recipe for Fukuoka's traditional regional dish, 'Kashiwa-meshi,' packed with the savory flavors of chicken and burdock root. The umami from the ingredients infuses the entire rice dish, making it delicious even when cold and perfect for bento boxes.
Step 1
Rinse the dried shiitake mushrooms, soak them in 200ml of water, and place in the refrigerator for about 2 hours to rehydrate.
Step 2
Wash the rice, let it soak in water for about 30 minutes, then drain thoroughly in a colander.
Step 3
Scrape the skin off the burdock root with the back of a knife, wash, shave into thin strips (sasagaki), and soak in water for 5 minutes to remove bitterness.
Step 4
Peel the carrot, slice thinly, then cut into matchsticks.
Step 5
Remove excess yellow fat from the chicken thigh and cut into small, bite-sized pieces. Save any extra chicken skin to use as oil for stir-frying.
Ingredients List
Important Notes
✨ The liquid used to rehydrate the dried shiitake mushrooms is an essential dashi that adds rich umami and aroma to the rice; do not discard it, be sure to use it.
💡 Adding soy sauce at the end allows the sweetness from the sugar and mirin to penetrate the ingredients thoroughly, resulting in a deep, complex flavor.
⚠️ After separating the ingredients from the liquid, let them cool thoroughly before adding to the rice cooker so the rice cooks evenly and achieves a fluffy texture.
🍚 Since the rice has already been well-soaked, adjust the water level slightly below the rice cooker's markings to ensure a perfect texture that isn't mushy.
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