Rice with Chicken, Carrots, and Shimeji Mushrooms

Rice with Chicken, Carrots, and Shimeji Mushrooms

This dish is called takikomi-gohan. In this very popular Japanese dish, rice is cooked with several ingredients in a fully flavored stock. Kayanoya Premium Dashi Stock Powder adds the very best flavor to this excellent rice dish. If you own a rice cooker, use it. If you are cooking in a pot, follow the additional instructions. By either method, preparation is simple and the result delicious.


2–3 Servings

  • 1 ½ cups polished short-grain or medium-grain rice

  • 1 teaspoon canola oil

  • 3 ½ ounces chicken thigh, skin attached

  • 3 ½ ounces carrot

  • 2 ½ ounces shimeji mushroom (half a bag) or other mushrooms such as cremini or oyster mushrooms

  • 1 ¾ cups water

  • 1 tablespoon shoyu (soy sauce)

  • ¼ teaspoon sea salt

  • 2 teaspoons mirin

  • 1 packet Kayanoya Premium Dashi Stock Powder

  • 01

    Rinse rice in a bowl several times, changing water each time.  

  • 02

    Soak rice in water for 20 minutes, then drain.  

  • 03

    Put non-stick skillet on medium heat.  Add oil.  

  • 04

    When oil is hot, add chicken (skin side down), and cook on low-medium heat for 3 minutes, or until skin is lightly golden.  

  • 05

    Cut carrot into thin 2-inch strips. 

  • 06

    Remove bottoms of shimeji mushrooms and break into small pieces by hand.  (When using other mushrooms, cut into slices.)  

  • 07

    Place drained rice in a pot. 

  • 08

    Add water, shoyu, salt, and mirin, and level surface of rice.

  • 09

    Sprinkle on Premium Dashi Stock Powder, and place carrot and mushrooms evenly on top.

  • 10

    Place chicken in center of mushroom/carrot layer.

  • 11

    Cover pot tightly and put on medium-high heat until water starts boiling, or about 4 minutes.

  • 12

    Turn heat to medium for 6 minutes, then turn heat very low for 10 minutes.

  • 13

    Let stand in the covered pot for 5 minutes.

  • 14

    Remove lid, carefully transfer hot chicken to a chopping board, and cut chicken into bite-size pieces.

  • 15

    Transfer chicken to pot and use spatula to mix chicken and vegetables throughout the rice. 

  • 16

    Divide and serve in two to three small bowls. 

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