Autumnal Chicken and Mushroom Rice

Garnished with yellow chrysanthemums and ginkgo nuts, this is a beautiful chicken and mushroom rice dish abound with the flavors of autumn.

Autumnal Chicken and Mushroom Rice
Photographed by Masaharu Shirane

Recipe by
Shinko Shimizu




Rice & Noodles



Calorie count is per serving.
Excludes time needed to soak and cook the rice in dashi.

Ingredients (Serves 3-4)

  • 360 ml rice (2 rice cups)
  • 360 ml dashi
  • 100 g chicken breast (skin removed)
  • 1 pack shimeji mushrooms (100 g)
  • 1 pack enoki mushrooms (100 g)
  • [A]

    • 1 tbsp sake
    • 1 tbsp soy sauce
  • [B]

    • 2 tbsp sake
    • 1 tbsp soy sauce
    • 1/5-1/3 tsp salt
  • Edible chrysanthemum flowers (yellow), as needed
  • Boiled ginkgo nuts, as needed



Rinse the rice and drain thoroughly. Empty into the inner bowl of your rice cooker with the dashi and set aside for 30-60 minutes.


Cut the chicken into small sogi-giri pieces, slicing at an angle. Separate the shimeji into several pieces. Cut off the base of the enoki mushrooms. If the stems are long, cut into two or three equal lengths.


Combine [A] and the chicken in a bowl. Add the shimeji and enoki mushrooms and allow the flavor to settle.


Mix [B] into the rice. Cover with the chicken and mushrooms, and cook as you would plain white rice. When done, lightly mix and fluff the rice. Arrange in individual serving bowls. Remove the chrysanthemum petals from the calyx and scatter along with the ginkgo nuts.


To freeze: Wrap individual portions of hot rice in plastic wrap. Allow the rice to cool before freezing. Microwave to eat.