Chimij (also known as shimeji) mushrooms are native to East Asia and have been used in Japanese cooking for centuries. They are prized for their firm texture and umami flavor, often appearing in miso soup, nabemono hot pots, and stir‑fries, symbolizing seasonal harvests.

In the Kansai region, chicken broth is often flavored with kombu and sake, while in the Kanto area soy sauce and mirin are emphasized. Some regions add daikon or carrots, but the core combination of chicken, shimeji and clear broth remains consistent.

It is typically served hot in a shallow bowl, garnished with sliced scallions and a drizzle of toasted sesame oil. It is often accompanied by steamed rice and a side of pickled vegetables (tsukemono).

These dishes are common during New Year’s osechi, family gatherings, and seasonal festivals when fresh mushrooms are in peak season. They are also served as comforting meals during the colder months.

Key ingredients include bone‑in chicken thighs, fresh shimeji mushrooms, kombu (optional), soy sauce, mirin, and a clear dashi‑style broth. Substitutes like oyster sauce add a French twist but are not traditional.

Common errors include over‑skimming the broth (removing flavor), adding too much water which dilutes the umami, and overcooking the vermicelli which makes it mushy. Keep the simmer gentle and taste before adding extra seasoning.

Potato starch creates a lighter coating that stays crisp during high‑heat stir‑fry, whereas cornstarch can become gummy. It also helps the sauce cling to the chicken without making it soggy.

Yes, the broth can be prepared a day ahead and refrigerated. Keep the vermicelli separate; add it just before reheating to prevent it from becoming overly soft. Store in airtight containers for up to 3 days.

The broth should be clear and golden‑brown, the vermicelli tender but not mushy, and the shimeji mushrooms should be just softened with a slight bite. The shredded chicken should be moist and glossy from the sesame oil.

The YouTube channel LE RIZ JAUNE specializes in simple, home‑cooked Asian‑inspired recipes presented in French, often blending Japanese techniques with French culinary sensibility.

LE RIZ JAUNE focuses on accessible ingredients, clear step‑by‑step narration in French, and practical tips for French‑speaking home cooks, whereas many other channels either stay strictly traditional or use English‑only instructions.