Japanese Chicken Rice

Simple dish with true Japanese flavor.


2 Servings
  • 2 cups uncooked rice
  • 5 ounces chicken thigh
  • Desired amount of carrot
  • 1 piece thin deep-fried tofu
  • Kayanoya Original Kelp Stock Powder (remove from 1 packet)
  • 1 tablespoon soy sauce
  • Desired amount of mitsuba


  1. Cut chicken thigh into 1 cm cubes, and shred carrot into strips 3 cm long. Pour hot water over deep-fried tofu to reduce oil, and cut into long strips.
  2. In a rice cooker, mix rinsed rice with Kelp Stock Powder (remove from 1 packet) and soy sauce. Add 2 cups of water and other ingredients and cook.
  3. Serve rice in bowls and top with mitsuba.

Used in this Recipe