Amami Keihan: Chicken Broth over Rice and Toppings
Amami keihan is plain rice topped with shredded cooked chicken, thin omelette ribbons, shiitake, pickles and garnishes, finished with hot chicken broth. Assemble each bowl just before...
At a glance
| Name | Amami Keihan: Chicken Broth over Rice and Toppings (Keihan) |
|---|---|
| Prefecture | Kagoshima |
| Region | Kyushu & Okinawa |
| Type | Rice topped with shredded chicken, egg, mushroom and pickles under hot chicken stock |
What is it?
Amami keihan is plain rice topped with shredded cooked chicken, thin omelette ribbons, shiitake, pickles and garnishes, finished with hot chicken broth. Assemble each bowl just before eating; the toppings are not cooked into the rice.
History and local context
Shredded chicken and egg mingle with the broth; shiitake adds sweetness, papaya pickle adds crunch, and scallion, nori and citrus peel add aroma. The dish is associated with celebrations and hospitality, including a tradition of serving Satsuma officials. Earlier mixed-rice versions are said to have developed into today’s broth style after the war.
Choose keihan to assemble your own bowl, keihan-don for rice already topped and covered with broth, or keimen for a noodle version. Ask the restaurant about refills and the included toppings. Hisakura in Tatsugo uses whole-chicken broth and toppings including papaya pickle, tankan peel and pickled ginger.
How to enjoy it
Start with a modest portion of rice. Add small amounts of chicken, egg, shiitake and pickles, then nori, scallion and citrus peel; pour hot broth on last. Save some toppings for your next bowl. Finely chopped narazuke can replace papaya pickle.
For Amami Oshima Kaiun Shuzo’s “Freeze-dried Amami Oshima Keihan”, prepare cooked rice separately, put the packet contents on top and add 160ml boiling water. Add nori or pickles if desired. Other products may require a different water quantity; follow their packets.
That product contains chicken, wheat, soy, egg and sesame. When cooking from scratch, cook chicken and egg thoroughly, separate raw-meat utensils from serving utensils, and avoid leaving prepared toppings at room temperature for long periods. Take care with hot broth.
Sources and further reading
Order from Japan
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