Kashiwa-meshi ｜ Our Regional Cuisines
RECIPE
Ingredients (serves 4)
- Rice 255g
- Chicken breast 120g
- Burdock root 60g
- Carrot 60g
- Dried shiitake 4 small mushrooms
- Shiitake rehydrating liquid 4 Tbsp
- 【Seasoning A】Sesame oil 1 tsp
- 【Seasoning A】Sake 4 tsp
- 【Seasoning A】Sugar 4 tsp
- 【Seasoning A】Mirin 4 tsp
- 【Seasoning A】Soy sauce 4 tsp
- Spring onion shoots 12g
How to cook
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1. Wash rice, add an equal amount of water to rice and let sit for 30min, then cook as you would normally.
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2. Cut the chicken into small pieces diagonally, cut the burdock root into slivers, and peel and finely chop the carrots.
Soak the dried shiitake to rehydrate it in double the amount of rehydrating liquid. Squeeze out excess liquid, remove the hard stem tips, and chop finely. Keep the rehydrating liquid. -
3. Heat the frying pan on medium heat, add sesame oil, and saute the chicken.
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4. Once the chicken has cooked, add the burdock root, carrot, and dried shiitake and saute.
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5. Add the rehydrating liquid to 4 and simmer on low heat.
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6. Once the rice has cooked, mix in 3, and place the spring onion shoots on top.
provider : ukuoka City Health and Welfare Bureau, Health Promotion Division
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
