Mixed Rice with Bamboo Shoots and Chicken

Mixed Rice with Bamboo Shoots and Chicken

Simply mix a variety of seasoned ingredients into steamed white rice

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)



sesame oil

1 Tbsp

ground chicken thigh

100 g (3.5 oz.)

steamed rice  

300 g (10.6 oz.)


dashi/bonito broth

100 ml (3.4 fl. oz.)


1/2 tsp


  1. Chop the bamboo shoot into 1 cm (0.4 in.) cubes.
  2. Slice the carrot up into 2 cm (0.8 in.) length thin rectangular sticks. Pour boiled water over the aburaage to remove excess oil, then cut up into 3 cm (1.2 in.) long and 1 cm (0.4 in.) wide slices.
  3. Heat the sesame oil over medium heat in a pot, cook the ground meat until it is browned and crumbly, add in (1), (2) and (A), bring to a boil over medium heat, then turn the heat to low and simmer until cooking liquids are boiled down.
  4. Place the rice into a large bowl, add in (3) and use a chopping motion to combine throughout.

Cooking Basics

Tofu (deep-fried) - removing excess oil

Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.

Carrots - thin rectangular cut

Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.


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