📝 About This Recipe
Hailing from the tropical Amami Islands of Kagoshima, Keihan is a majestic 'chicken rice' that was historically served to visiting officials as a gesture of ultimate hospitality. This dish features a crystal-clear, deeply savory chicken dashi poured over a bowl of steamed rice topped with shredded chicken, golden omelet ribbons, and bright aromatics. It is a delicate yet complex harmony of flavors that perfectly captures the refined simplicity of regional Japanese soul food.
🥗 Ingredients
The Golden Broth
- 1 kg Whole Chicken or Chicken Carcass (cleaned thoroughly)
- 2 liters Water
- 1 knob Ginger (sliced)
- 2 stalks Green Onions (white parts only)
- 2 tablespoons Light Soy Sauce (Usukuchi) (to maintain broth clarity)
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Sake
The Toppings
- 2 large Eggs (beaten with a pinch of salt)
- 4-5 pieces Shiitake Mushrooms (dried, rehydrated and thinly sliced)
- 50 grams Pickled Papaya or Takuan (finely julienned)
- 1 teaspoon Dried Citrus Peel (Mikan) (finely minced)
- 1 sheet Nori Seaweed (shredded into fine strips)
- 1 tablespoon Toasted Sesame Seeds
- 1 tablespoon Benishoga (Red Pickled Ginger) (for garnish)
The Base
- 3 cups Japanese Short-grain Rice (cooked and kept warm)
👨🍳 Instructions
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1
Rinse the chicken carcass under cold water. In a large pot, blanch the chicken in boiling water for 3-5 minutes to remove impurities, then drain and rinse again.
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2
Place the cleaned chicken back into the pot with 2 liters of fresh water, ginger slices, and green onion stalks. Bring to a gentle simmer.
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3
Simmer the broth uncovered for 45-60 minutes, constantly skimming any foam or fat from the surface to ensure the liquid remains crystal clear.
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4
While the broth simmers, prepare the Kinshi Tamago (egg ribbons). Lightly grease a non-stick pan, pour a thin layer of beaten egg, cook until set, flip briefly, then remove. Repeat, stack the thin omelets, and slice into very fine needles.
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5
In a small saucepan, simmer the sliced shiitake mushrooms with a splash of soy sauce and sugar (from your pantry) until the liquid is absorbed. Set aside.
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6
Once the chicken is fully cooked, remove the meat from the pot. Allow it to cool slightly, then shred into bite-sized pieces using your hands or a fork.
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7
Strain the chicken broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids.
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8
Season the strained broth with light soy sauce, sake, and salt. It should be savory and clean, not heavy.
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9
Prepare the aromatics: julienne the pickled papaya (or Takuan), mince the citrus peel, and toast the sesame seeds.
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10
To serve, place a modest scoop of warm rice into a deep bowl. Do not pack it down; keep it light and fluffy.
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11
Artfully arrange small mounds of shredded chicken, egg ribbons, shiitake, and pickles on top of the rice.
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12
Sprinkle with sesame seeds, citrus peel, and nori strips. Place a small pinch of red ginger in the center for color.
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13
At the table, pour the piping hot chicken broth over the rice and toppings until the rice is partially submerged. Enjoy immediately.
💡 Chef's Tips
Use 'Usukuchi' (light-colored) soy sauce to keep the broth golden and clear; dark soy will make it muddy. Never let the broth reach a rolling boil after the initial blanching, or the fat will emulsify and make the soup cloudy. If you cannot find pickled papaya, yellow Takuan (pickled radish) is an excellent and common substitute. The dried mikan (citrus) peel is the secret ingredient; it provides a floral acidity that cuts through the richness of the chicken. Shred the chicken and eggs as finely as possible; the delicate texture is a hallmark of this regional specialty.
🍽️ Serving Suggestions
Pair with a glass of chilled Shochu (Kagoshima's local spirit), preferably a Kokuto (brown sugar) variety. Serve with a side of lightly blanched seasonal greens tossed in a sesame dressing. A small plate of Satsuma-age (fried fish cakes) makes for a perfect Kagoshima-themed side dish. Enjoy with a cup of hot green tea after the meal to cleanse the palate. Provide extra broth in a teapot so guests can add more as the rice absorbs the liquid.