Tori-Meshi (Mixed Rice with Chicken) ｜ Our Regional Cuisines

Oita Prefecture

Tori-Meshi (Mixed Rice with Chicken)

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Image source: Oita Metropolitan Area
Image source: Oita City Tourism Division

Main lore areas

All of Oita Prefecture
Main ingredients used

Chicken meat, Gobou(=Burdock root), Rice

History/origin/related events

The people of Oita prefecture are one of the top consumers of chicken meat in the country. Chicken meat is a traditional ingredient used to make many local dishes. Usa city is where “karaage” (=Japanese fried chicken) was born. “Karaage,” “toriten” (=tempura style fried chicken) and “niwatorijiru” (=chicken soup) are some local chicken dishes from Oita.
“Tori meshi” is mixed rice made with chicken meat, “gobou” (=burdock) and carrots. The number and types of ingredients used differ per region and the family that makes it. When food was scarce, chicken meat was an important source of protein and local families raised chickens at home, although there are no longer many households that do so.
This dish was influenced by rice made with pheasant or pigeon meat, a menu that was served by hunters to their guests.
Opportunities and times of eating habits

This dish is served at celebrations, festivals and family gatherings. In the past, people would slaughter their chickens when they could no longer lay eggs. The chicken meat from the slaughtered chickens was used to make “tori meshi.” Nowadays, most chicken meat sold is from young chickens, however, when making traditional “tori meshi,” meat from parent chickens are used. The meat of parent chickens has more flavor and texture.
How to eat

There are two main ways to make “tori meshi.” The first method is to simmer chicken meat, vegetables and mushrooms in soy sauce and sugar and then mix it into cooked rice. The second method is to cook the ingredients together with the rice. The simplest “tori meshi” is made with chicken meat and gobou(=burdock root). Some people like to use the meat from both young and parent chickens to create texture and flavor. Seasonal vegetables are usually added to the recipe. The offal, bones and small pieces of meat left over are used to make chicken soup so that they are not wasted.
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
This dish is not made at home as often as it used to be, however, “tori meshi” or the sauce for “tori meshi” for mixing into cooked rice can be purchased at supermarkets and roadside stations. The name of the person who made the “tori meshi” is often written on the package and some people like to buy “tori meshi” made by a specific person. This dish was introduced by “Isson Ippin” (an initiative to introduce local menus as specialties), and the dish became famous throughout Japan. There is also a preservation society in Yoshino district of Oita that communicates the recipe of “tori meshi” so that it is passed down to younger generations.

RECIPE

Ingredients (4 servings)

Rice 300g
Locally raised chicken meat 150g
Gobou(=Burdock root) 120g
Soy sauce 100cc
Sake 50cc
Sugar 30g
Oil as needed

How to cook

1. Shave the Gobou(=Burdock root) and soak in water. Do not change the water.
2. Cut the chicken meat into small pieces.
3. Use the fat from the chicken meat or some oil and heat it in a pan. Add the chicken meat and stir fry.
4. Stir fry the chicken meat until it becomes white.
5. Drain the Gobou(=Burdock root) and wash under running water.
6. Add the Gobou(=Burdock root) to the pan with the chicken meat in it. Cook while stirring.
7. Once the color of the Gobou(=Burdock root) begins to change and the vegetable becomes soft, add sugar, and stir some more.
8. Add sake and soy sauce to the pan and simmer until the soup is absorbed. (If you want to add color to the rice, leave some of the soup).
9. Place the ingredients from step 8 onto cooked rice. Steam for 15 minutes.
10. Mix well and serve.
11. Depending on how the ingredients are simmered, the color of the rice will change.

provider : "Oita's local cuisine that we want to preserve for the next generation"
Image source: Oita Prefecture

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

Tori-Meshi (Mixed Rice with Chicken) ｜ Our Regional Cuisines

Oita Prefecture

Tori-Meshi (Mixed Rice with Chicken)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook