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RECIPESarrowRice CookersarrowKeihan (Japanese Chicken Soup with Rice)
<i>Keihan</i> (Japanese Chicken Soup with Rice)
  Keihan is a dish from Amami Islands, the southern islands of Japan. It dates back as far as the Edo period (1603 – 1868) and is still enjoyed by many who like the comforting taste of a chicken rice soup. It is also a great way to use up those leftover rice!

Ingredients (serves 4):
For Shiitake Mushrooms:

  • 4 medium dried shiitake mushrooms
  • 1/2 cup water to soak shiitake (reserve)
  • 1 Tbsp. sake (rice wine)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. mirin (Japanese sweet rice wine)
  • 1 tsp. sugar

For Chicken Soup:

  • 2 medium chicken breasts
  • 4 cups chicken stock
  • 1 Tbsp. sake (rice wine)
  • 1/2 tsp. salt
  • 1 Tbsp. soy sauce

To Cook in the Rice Cooker:

  • 2 cups (rice measuring cup) short or medium grain white rice
  • Water to fill to water level 2 for White Rice

For Shredded Egg Crêpes:

  • 3 eggs
  • 1/2 tsp. corn starch, mixed with 1/2 tsp. water
  • 1/2 tsp. sugar
  • 1 tsp. sake (rice wine)
  • 1/8 tsp. salt

Topping:

  • 1 tsp. dried orange peel
  • 1/4 cup green onion, chopped
  • 4 Tbsp. minced takuan (pickled daikon radish) or green papaya pickles (may substitute with your favorite pickles)
  • A handful of shredded nori (seaweed)
1

Soak the shiitake mushroom in water for 30 minutes to an hour to reconstitute. Reserve the stock.

2

Place chicken breasts in a medium sauce pan. Add chicken stock, sake, salt, soy sauce and bring to a boil. Skim off any scum that rises to the surface and cook over low heat for 10 minutes or until chicken is done. Remove from heat and set aside to cool.

3

Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker.” For steps to cooking white rice, click here.

4

Slice the shiitake mushrooms and cook in the reserved stock, sake, soy sauce, mirin and sugar for 6 minutes or until most of the liquid has evaporated. Remove from heat and set aside.

5

Make shredded egg crêpes. In a large bowl, combine eggs and corn starch solution, sugar, sake and salt. Preheat a medium nonstick frying pan over medium heat, ladle in egg mixture and make four 7 inch egg crêpes. Stack on a plate with parchment paper between each crêpe to cool. When crêpes are cool, remove parchment paper and thinly slice the stack.

6

When chicken is cool to touch, separate from soup and shred and set aside. Do not discard soup.

7

When rice completes cooking, gently fluff the rice using the rice spatula and serve onto individual serving bowls. Top with shredded chicken, mushroom and shredded egg crêpes.

8

Reheat reserved chicken soup, pour over the toppings. Garnish with orange peel, green onions, pickles and nori to your taste.

9

Enjoy!

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