Takikomi Gohan

Name: Takikomi Gohan
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups Japanese Short-Grain Rice, 360 ml; ~300 g; 340ml Dashi Stock, Adjust so total liquid equals ~400 ml for 2 rice-cups; 2 tbsp Soy Sauce; 1 tbsp Sake; 1 tbsp Mirin; 1/2 tsp Salt; 200g Boneless Skinless Chicken Thigh, Cut into bite-size pieces; 1 small Carrots, Julienned; 1/2 medium Burdock Root, Gobo; about 80 g, thinly shaved; 4 Shiitake Mushrooms, Thinly sliced; rehydrated if dried; 1 Aburaage, Fried tofu pouch; blanched and thinly sliced; 2 tbsp Mitsuba, or spring onion; finely chopped

Takikomi Gohan is a comforting Japanese mixed rice in which fragrant dashi and seasonings gently infuse short-grain rice with savory pieces of chicken, earthy shiitake, sweet carrots and burdock, plus tender aburaage. It’s rustic, aromatic, and perfect as a one-pot centerpiece — finish with fresh mitsuba for a bright herbal lift.

Takikomi Gohan is a comforting Japanese mixed rice in which fragrant dashi and seasonings gently infuse short-grain rice with savo... Show more

Traditional Japanese Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

55 min

Price

0,89 €

Calories

488 kcal

low calorie

meal prep

one pot

low sugar

Method

Wash and soak

Rinse the Japanese short-grain rice in several changes of cold water, gently swishing with your hand each time, until the water goes from milky to just lightly cloudy. Cover the rice with fresh cold water and let it soak for 20 minutes so the grains cook up evenly and stay tender.

Prep the mix-ins

Trim the boneless skinless chicken thigh and cut it into bite-size pieces. Peel the carrot and cut it into thin julienne strips. Scrub the burdock root, then shave it thinly with a knife or peeler; keep the slices in a bowl of water while you work so they do not darken. Remove the stems from the shiitake mushrooms and slice the caps thinly; if you are using dried shiitake, soak them in warm water for 15 minutes or until pliable before slicing. Bring a small pan of water to a boil, dip the aburaage in for 30 seconds to remove excess oil, then lift it out, cool it just enough to handle, squeeze it dry, and slice it thinly.

Mix the seasoning

In a measuring jug or bowl, combine the soy sauce, sake, mirin, and salt. Add the dashi stock until the total liquid measures about 400 ml, then stir well to dissolve the salt.

Drain and layer

Drain the soaked rice very well for 5 minutes. Transfer it to a heavy pot with a tight-fitting lid and level it out evenly. Pour in the seasoned liquid, then scatter the chicken, carrot, burdock, shiitake, and aburaage evenly over the top. Do not stir—keeping the mix-ins on top helps the rice cook evenly and prevents the bottom from turning pasty.

Cook the rice

Set the pot over medium heat and bring it just to a boil; you should hear steady bubbling and see steam pushing from the lid. As soon as it reaches that point, cover tightly if needed, reduce to very low heat, and cook for 12 minutes. Turn off the heat and let the pot rest, still covered, for 10 minutes. Do not lift the lid during cooking or resting, or the steam balance will be thrown off.

Fluff and finish

Open the lid and use a rice paddle or spoon to cut down through the rice, then gently fold from the bottom up until the chicken and vegetables are evenly distributed without crushing the grains. Sprinkle with mitsuba or spring onion and serve while hot.