DISH RESEARCH · Main dish
Keihan
Also known as: 奄美鶏飯, 鶏飯, Amami Keihan
The National Council of School Nutritionists recipe published by MAFF presents Amami keihan as rice with shredded chicken and seven other toppings, finished with its own chicken-bone broth.
About Keihan
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
MAFF’s Amami entry describes keihan as white rice topped with shredded chicken, mushrooms, egg strips and other garnishes, then finished with chicken broth. This selected recipe is credited to the National Council of School Nutritionists.
Rice is washed, soaked and cooked separately. Washed chicken bones and peeled ginger simmer in their own water portion; chicken meat cooks in that same liquid before being removed and shredded.
The strained chicken broth is seasoned with salt, sake, light soy sauce and hon mirin. Dried shiitake are soaked separately, then cooked with their own soaking liquid and separate soy-sauce and mirin portions.
The eight toppings are chicken, shiitake, egg strips, string beans, green onion, miso-preserved papaya, mandarin peel and shredded grilled nori. The selected method boils the beans in salted water before cutting them into strips.
The rice and toppings are brought together with that same chicken soup. The source places keihan at celebrations and hospitality occasions and describes both home cooking and specialist shops with their own arrangements.
Ingredients in Keihan
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Short-grain ricebase
- Eggtopping
- Dashi stocksauce
- Sesame Seedgarnish
- Chickenother
- Green onionother
- Norigarnish
- Soy Sauceseasoning
- Shiitake mushroomother
- Gingerother
- Mushroomstopping
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Kagoshima Amami / National Council of School Nutritionists recipe published by MAFF
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.