Introducing My favorite Japanese recipe

In the food culture class that I take, two student introduce their favorite recipes each week. Today, I would like to tell you the recipe that I presented to my classmates.

The recipe that I’m going to introduce is Keihan(鶏飯), a traditional dish from Amami Oshima, which locates in the southern part of Japan. I learned this from my teacher, in the international food culture class, when I was a high school student.

Here are the ingredients that we are going to use.

Chicken breast meat…1                

Seasoning A

  Water…1200ml

  Ginger…one clove

  Sake…2tbsp

Egg…2

Dried Shitake Mushrooms…4

Seasoning B

  Sugar…1tbsp

  Mirin…1tbsp

  Soy source …1tbsp

  Sake…1tbsp

Seasoning C

  Chicken soup stock…1tbsp

  Sake…1tbsp

  Soy source…1tpsp

  Salt…1tbsp

Toppings (As you like)

  Green Onion

  Ginger

  Yellow pickled radish (Takuan)

  Shredded seaweed

Step 1

Put chicken and seasonings A in to the pot and heat it for about 30 min over low to medium flame. After turning off the heat, cool it in the pot.

Step2

Make kinshi-tamago(錦糸卵）

There are some ways to make kinshi-tamago, so please make it as you like but make sure to mix it very well and cool it down before you cut.

Step3

Follow the instructions on the package of dried shiitake and reconstitute it and cut it into thin pieces.Then, simmer it with seasonings B and broth from the shiitake.

Step4

Put ingredients C to the soup that we got from step 1 and heat it. Add some salt if you like.

Step5

Tear the chicken into small pieces

Cut takuan and green onion into small pieces

Grate ginger. Put these things, shiitake, and kinshi-tamago on plates

Step6

Put rice in the rice bowl, the toppings as you like on that, pour hot soup and it’s done!