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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


  • 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)

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


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.


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


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.


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.


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


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.


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



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