Kashiwa Chicken Rice

A quick and easy arrangement of a Kyushu specialty featuring rice topped with an assortment of colorful ingredients. Pour chicken soup over the rice to serve.

Kashiwa Chicken Rice
Photographed by Osamu Enomoto

Recipe by
Junko Takagi





510 kcal


Calorie count is per serving
Excludes time needed to cool the chicken.

Ingredients (Serves 2)

  • 240 g cooked rice (hot)
  • 1 chicken breast (200 g)
  • 1 egg
  • 3 fresh shiitake mushrooms (45 g)
  • 1/2 carrot
  • 7 green beans (45 g)
  • 1 tbsp sake
  • Salt, as needed
  • 1/4 tsp sugar
  • A dash of vegetable oil
  • A dash of soy sauce
  • A dash of mirin
  • [Seasoning]

    • 1 tbsp sake
    • 1 tbsp mirin
    • 1/2 tbsp soy sauce
    • A little over 1/3 tsp salt



Pour 800 ml of water into a small pot. Stir in 1 tbsp of sake and 1/2 tsp of salt. Add the chicken, place over high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Turn off the heat and allow the chicken to cool in the liquid. Remove the shiitake stems. Peel the carrot and cut diagonally into 2-3 mm wide slices. Stagger-stack the slices and cut lengthwise into 2-3 mm strips. Remove the calyxes from the green beans and cut diagonally into 4-5 mm wide strips.


Crack the egg in a small bowl. Mix together with 1/4 tsp of sugar and a pinch of salt. Pour a dash of vegetable oil into a non-stick frying pan and place over medium heat. Spread the egg mixture evenly over the pan and reduce the heat to low. Cook for 30-60 seconds until the bottom starts to brown. Flip over and cook briefly before removing.


Wipe the frying pan with a paper towel. Place over medium heat and lay the shiitake caps top side down. Broil for 2-3 minutes, turn over and broil for another 2 minutes. When tender, add a dash of soy sauce, stir quickly and remove.


Pour 600 ml of water into a separate small pot and place over high heat. When the water starts to boil, add 1 tsp of salt and the carrots. Boil for 5-6 minutes until tender. Use a skimmer to remove and drain the carrots. Set aside on a plate.


Add the green beans to the pot and boil for 60-90 seconds until tender. Drain and set aside with the carrots.


Boiling the carrots and green beans in the same pot saves time.


Sprinkle a pinch of salt and a dash of mirin over the carrots and green beans.


Remove the chicken from the liquid and drain (retain the liquid). Remove the skin and tear the meat into easy-to-eat pieces. Cut the skin into thin shreds.


Cut the thin egg omelet into 4 cm wide strips. Stack and cut into 3-4 mm wide strips. Cut the shiitake into 3-4 mm wide strips. Fill two serving bowls with equal amounts of rice. Top with equal amounts of chicken, egg, shiitake, carrots and green beans.


Measure the liquid used to cook the chicken into a saucepan, adding water if necessary, so that the total is 600 ml. Pour into a saucepan and place over medium heat. Bring to a gentle boil, add the [seasoning] and simmer briefly.


Pour equal amounts of the soup over the rice.


Pour the soup right before serving to prevent the rice from becoming soggy.


[Kashiwa Rice]
A local specialty of Amami Oshima, Kyushu. Savory chicken soup is poured over rice topped with an assortment of ingredients, including chicken and shiitake mushrooms simmered in chicken stock, thinly shredded omelet and chopped green onions.