Keihan 鶏飯
| Prefecture | Nagasaki (長崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 鶏飯（とりめし） |
| Reading | Torimeshi |
| Home area | Koji. |
| Main ingredients | Rice, chicken. |
History and Origins
Chicken rice is a seasoning for hospitality in the Japanese district of Koyo. I've always taught men how to make chickens from their homes in New Year's or Bons, and it's still supposed to be built by men. It's sometimes called chicken chicken, but it comes from calling chickens local.
When It Is Eaten
The local food is also served on New Year's, bonsai, festivals, and districts.
How It Is Eaten
The basic recipes for male mixing are very simple. Basically, you can make rice and chicken only. To make a fancy recipe, you can add other ingredients, such as chicken, chicken, carrots, dried, fried, frozen tofu, and so on.
Recipe — Serves 2
Ingredients
- 1 cups rice
- 220 ml water
- 3–4cm dashi kelp
- 1/2 tbsp oil
- 50 g chicken
- 1 tbsp sake
- a pinch light soy sauce
- dark soy sauce, to taste
Method
- Wash your rice and add 10 percent more water to the bowl, add a casth, and then boil it normally for more than 30 minutes.
- Heat a heavy pot well, stir oil, and cook small cut chicken well.
- If you cook it well, add a drink and cover it for a while and boil it. Then add a little sieve oil and boil it for a while longer. (When you want to color, mix a little turpentine)
- When the rice is ready, it is often steamed, add three to the soup, and mix well.
More About Keihan
Keihan (鶏飯, "chicken-rice") is a local dish of the Amami Islands, Kagoshima Prefecture in the south of Japan. It is generally cooked with chicken, and although the exact recipe can vary, it often includes ingredients such as egg, pickles, dried shiitake, orange peel, nori, soup stock and sake. It is a popular meal in Kagoshima Prefecture, and a standard school lunch menu.
The origin of Keihan rice is unclear. One theory is that it evolved from a local variant of takikomi gohan, in the town of Kasari in Amami Ōshima, but it is also possible that the dish was brought into Amami from the Japanese mainland. It is thought to date back at least as far as the Edo period (1600–1867); the lords of Kagoshima, the Shimazu clan, would often serve Keihan rice when entertaining government officials, and the recipe features in many contemporary cooking books.
Text adapted from the English Wikipedia article Keihan (dish) by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.