Rice and Autumn Vegetables Cooked in Seasoned Dashi

We use edible chrysanthemums for cooking. Use them raw for decoration.

Rice and Autumn Vegetables Cooked in Seasoned Dashi
Photographed by Masaharu Shirane

Recipe by
Shinko Shimizu


Rice & Noodles





Calorie count is per serving
Does not include time needed to soak the rice in dashi and cook it.

Ingredients (Serves 3-4)

  • 360 ml rice (2 rice cups)
  • 360 ml dashi
  • 100 g chicken breast (skin removed)
  • 1 pack shimeji mushrooms (100 g)
  • 1 pack enoki mushrooms (100 g)
  • [A]

    • 1 tbsp sake
    • 1 tbsp soy sauce
  • [B]

    • 2 tbsp sake
    • 1 tbsp soy sauce
    • 1/5-1/3 tsp salt
  • Edible yellow chrysanthemums, as needed
  • Boiled ginkgo nuts, as needed



Rinse the rice and drain thoroughly. Empty into the inner bowl of your rice cooker and set aside for 30-60 minutes.


Cut the chicken into small sogi-giri pieces, slicing at an angle. Separate the shimeji into several pieces. Cut off the base of the mushrooms. If the stems are long, cut into two or three equal lengths.


Combine [A] and the chicken in a bowl. Add the shimeji and enoki mushrooms and allow the flavor to settle.


Mix [B] into the rice. Cover with the chicken and mushrooms, and cook as you would white rice. When done, lightly mix and fluff the rice. Arrange in bowls. Remove the chrysanthemum petals from the calyx and scatter along with the gingko nuts.


To freeze: Wrap individual portions of hot rice in plastic wrap. Allow the rice to cool before freezing. Microwave to eat.