Japan
Fukuoka Kashiwa-Meshi — Chicken Mixed Rice, adapted from the MAFF regional recipe for Fukuoka. Ingredient amounts and cooking instructions are provided below.
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Measuring cups and spoons · Kitchen knife · Cutting board · Frying pan · Cooking pot · Stirring spoon · Fine-mesh strainer · Food thermometer
4 clear steps
Wash the rice, add an equal volume of water, soak for about 30 minutes and cook normally. Rehydrate the mushrooms in roughly twice the reserved soaking-liquid amount and keep 4 tbsp of the strained liquid.
Thinly cut the chicken into small pieces, shave or shred the burdock and peeled carrot, and trim and slice the mushrooms.
Heat the sesame oil in a frying pan over medium heat and cook the chicken. Add the vegetables and mushrooms and stir-fry. Add the sake, sugar, mirin, soy sauce and reserved mushroom liquid; simmer gently until reduced and the chicken reaches 74°C.
Fold this mixture into the cooked rice and garnish with chopped spring onions.
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