A beloved soul food from Fukuoka, Kashiwa Meshi is a flavorful Japanese mixed rice cooked with chicken, burdock root, and vegetables in a sweet soy-based sauce.
Each grain of rice soaks up the rich umami of the chicken broth, creating a comforting, deeply satisfying taste unique to Kyushu’s home cooking.
This version is made effortlessly in a rice cooker, producing fluffy rice that stays delicious even after cooling—perfect for rice balls (onigiri) or lunch boxes.
Make extra and freeze portions for an easy, heartwarming meal anytime.
25 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 1/4 cup uncooked Japanese short-grain rice
- 7 oz boneless chicken thighs
- 1 /2 burdock root
- 1 shiitake mushroom
- 1 /4 carrot
- 1 tsp. sesame oil
- A1 tsp. sake
- A1 tsp. soy sauce
- A1/2 tsp. grated ginger
- B3 tbsp. grated ginger
- B2 tbsp. sugar
- B2 tbsp. sake
- B2 tbsp. mirin
INSTRUCTIONS
- 1
Prepare chicken: Cut chicken into ½-inch (1–2 cm) cubes. Mix with A seasonings (sake, soy sauce, and ginger) and let marinate for 15 minutes.
- 2
Prep vegetables: While the chicken marinates, shave the burdock root into thin strips (sasagaki gobo), slice the shiitake thinly, and cut the carrot into matchsticks.
- 3
Cook the topping: Heat sesame oil in a frying pan over medium heat. Add chicken and vegetables, stir-fry for 2–3 minutes, then add B seasonings (soy sauce, sugar, sake, and mirin). Bring to a boil, then simmer on low heat for about 3 minutes, until glossy.
- 4
Separate: Pour the mixture into a sieve placed over a bowl, separating the chicken and vegetables from the broth. Do not discard the broth!
- 5
Cook rice: Rinse the rice and place it in a rice cooker. Add the reserved broth and enough water to reach the “3-cup” line. Place the cooked chicken and vegetables on top.
- 6
Finish: Cook using the “mixed rice” (takikomi gohan) mode. Once done, gently mix the rice with a rice paddle to combine.
RecipeID
480
Tips & Notes
・Separating the broth and toppings before cooking ensures even seasoning and perfect texture.
・Always add the rice → broth → water (to line) → toppings in that order.
・To store,wrap individual portions of the cooked rice in plastic wrap and freeze. To reheat, microwave from frozen or thaw overnight.
Serving Ideas
・Shape into rice balls for an easy on-the-go lunch.
・Pair with miso soup and pickles for a traditional Fukuoka-style meal.
・Garnish with shredded nori or sesame seeds for added aroma.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."