Photo: Mixed Rice with Chestnuts and Chicken

Chicken and ginkgo nuts make this a hearty rice dish.

Cooking time
20 minutes +
  • Nutrition facts are for one serving.
  • Time to re-hydrate dried shiitake mushrooms and cook ingredients in a rice cooker are not included in the cooking time.

Ingredients(Servings: 4)

150 g (5.3 oz.)

150 g (5.3 oz.)

1/2 piece

200 g (7.1 oz.)


  • Mochi rice (mochigome) is of the short-grain, glutinous type.


  1. Rinse and drain both the white rice and mochi rice together, place into a rice cooker.
  2. Re-hydrate the dried shiitake mushrooms in 225 ml (7.6 fl. oz.) of water, remove the stems, and divide into four pieces. Save the rehydrating water for use later.
  3. Cut the chicken into 1 cm (0.4 in.) cubes, massage in (A). Add in the mushrooms and mix together.
  4. After soaking the chestnuts in hot water for for 2 to 3 minutes, peel then halve or quarter.
  5. De-shell the ginkgo nuts, boil and remove the thin skin.
  6. Pour the mushroom rehydrating water and sake into (1). Add (4), (5) and (3) with the seasoning liquids as well. Cook the rice as normal, then allow to steam for a further 10 minutes. Lightly combine all ingredients in the rice cooker before serving in bowls.