Tags：AutumnVegatableMeatsMushroomEgg
Keihan (chicken rice dish) is a local dish from the Amami region of Kagoshima Prefecture. In the original version, the soup made from boiled whole chicken is poured over the ingredients and rice, but at home you can easily prepare it using Japanese soup stock powder. Master the trick to making it with chicken breast, which can tend to be dry, soft.
Pointers from Rie
- By boiling the chicken fillet in soup stock, the umami flavor of the chicken fillet will dissolve into the soup stock. If you cook it using residual heat, the temperature won’t rise too much, so it will stay moist and not dry.
- Golden germ wax-cut brown rice does not soak easily, so it stays smooth and delicious until the very last bite. Even though you only need a small amount of rice, it is packed with ingredients and is very satisfying and healthy.
- The sweet simmered dried shiitake mushrooms and the spiciness of the pickled ginger add a nice punch to the flavor.
recipe video
Ingredients (for 2 people)
| Rice (brown rice) | 2 serving |
| Chicken fillets | 2 |
| Dried shiitake slices | 6g |
| ａ）Soaking water from dried shiitake mushrooms Japanese-style soup stock Light soy sauce Mirin |
600ml 1 packet (6g) 2 tablespoons 2 tablespoons |
| Salt | A pinch |
| Carrot | 1/3 |
| Green beans | 5 |
| Egg | 1 |
| Rapeseed oil | 1 teaspoon |
| ｂ）Water Sugar Dark soy sauce |
100ml 2 teaspoons 2 teaspoons |
| Green onion (finely chopped) | |
| Pickled ginger(as needed) |
Nutritional value (per serving)
| Energy | 450kcal |
| Protein | 25.0g |
| Fat | 6.8g |
| Carbohydrates | 71.9g |
| Salt equivalent | 5.8g |
Cooking
- Put the dried shiitake mushrooms in 600ml of water (not included in the recipe), and once they have rehydrated, gently squeeze them out (save the soaking water).
- Cut the carrots into thin strips, place in a heat-resistant container and sprinkle with 2 pinches of salt (not included in the recipe). Cover with plastic wrap and microwave for 2 minutes at 600W. Wrap the green beans in plastic wrap and microwave for 1 minute, then place in cold water. Once cooled, drain and slice diagonally into thin strips.
- Make shredded egg. Beat the eggs and pour into a lightly oiled hot frying pan. Flip it over and let the other side brown lightly. Once the dough is cooked through, cut it into thin strips.
- Put b) and step 1 in a pot and simmer until all the liquid has evaporated so that the flavors can blend.
- Put rice in a bowl, arrange all the ingredients colorfully, and pour in the soup stock from step 2.
MOA natural foods products used
Golden germ wax-cut brown rice / Chicken first-grade chicken breast fillet (frozen) / Japanese-style soup base / Zuiun light soy sauce / Sea Salt / Free-range fertilized eggs / Rapeseed oil / Natural sugar / Zuiun dark soy sauce
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