Daily Cooking Quest

Kayaku Gohan - Rice with Chicken and Vegetables

Kayaku gohan is a very simple Japanese rice dish packed with chicken and vegetables that are sure to become an instant favorite. If you have ever tried a kamameshi in Japanese restaurant before, this is basically the same dish minus the pretty looking kama (the kettle pot). ♥

Kayaku Gohan - Rice with Chicken and Vegetables

Kayaku Gohan - Rice with Chicken and Vegetables

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4


  • 2 cup rice (use rice cup that comes with a rice cooker), about 360 gram, washed and drained
  • 200 gram chicken thigh, cubed and parboiled
  • 50 gram konnyaku, cut into 1 inch strips and parboiled
  • 50 gram carrot, peeled and cut into match sticks
  • 4 fresh shiitake (about 50 gram), remove stems and cut into thin strips
  • 2 1/2 cup dashi stock (or 2½ cup water + 2 teaspoon bonito flavored dashi seasoning)
  • 1 tablespoon mirin (or 1 tablespoon honey)
  • 2 tablespoon soy sauce


  1. Place all ingredients in a rice cooker and cook.
  2. When the rice cooker turns to "warm", stir with a spatula, close the rice cooker lid, and keep warm for another 10 minutes before serving.


  • Sya says:

    Wow! This looks simple and great. But when you listed soya sauce is that dark soya sauce or light soya sauce?

    • Anita says:

      I usually use Japanese dark soy sauce for this :)

  • Michelle says:

    Hi Anita, Why do we need Konnyaku for this recipe and Takikomi Gohan? Isn't it like transparent jelly? Tks, Michelle

    • Anita says:

      Actually, we don't. Or more precisely, you can throw in any vegetable (which of course include any mushroom) of your choice, and konnyaku is just one of such choices. And I might be wrong, but maybe you are confusing dessert konnyaku made of jelly powder vs. <a href="http://en.wikipedia.org/wiki/Konjac" title="Konjac" target="_blank" rel="nofollow">Japanese konnyaku</a> made from yam starch basically. The recipe uses the later one. Cheers!

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...