Name: Chicken Mixed Rice (Tori Meshi)
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 660 g cooked rice; 200 g chicken thigh; 100 g burdock root; 70 g carrot; 30 g aburaage (fried tofu pouch); 1 tsp sesame oil; 100 ml water; 2 tbsp soy sauce; 2 tbsp sake; 1 tbsp mirin; 2 tsp sugar; 1/2 tsp dashi powder; 10 g grated ginger; toasted white sesame seeds

Chicken Mixed Rice (Tori Meshi)

A comforting Japanese rice dish made with tender chicken, burdock root, carrots, and fried tofu. Everything is simmered in a sweet and savory sauce, then mixed with warm rice. Simple, flavorful, and perfect for a family meal.

Author: tomo_ejcl Courses: Rice & Bowls

Print Recipe

Cook Time 30 mins Total Time 30 mins Difficulty: Intermediate Servings: 3 Calories: 600

Instructions

Cut the chicken into small 1–1.5 cm pieces.
Cut the burdock root into thin strips. Soak in water for 3 minutes, then drain.
Thinly slice the carrot into half-moons.
Cut the aburaage into thin strips.
Heat the sesame oil in a pan over medium heat. Cook the chicken for about 3 minutes, until lightly browned.
Add the burdock root and carrot. Stir-fry for another 3 minutes.
Add the aburaage and seasoning (A). Simmer over medium heat, stirring occasionally, until the chicken is fully cooked and only a little liquid remains.
Add the mixture to the warm rice and gently mix until evenly combined.
Sprinkle with sesame seeds and serve.

Note

Tips

Use warm rice. It absorbs the flavors and mixes more easily.
Reduce the liquid well. Too much moisture can make the rice soggy.

Substitutions

Burdock root: Use thinly sliced parsnips or king oyster mushrooms.
Aburaage: Use thinly sliced fried tofu puffs or mushrooms, or simply omit.
Sake: Replace with 2 tbsp dry white wine or water. Dry sherry also works.
Mirin: Replace with 1 tbsp water and 1 tsp sugar.
Dashi powder: Replace the dashi powder and 100 ml water with 100 ml low-sodium chicken or vegetable broth.

Chicken Mixed Rice (Tori Meshi)