Takikomi Gohan Recipe: How to Make Japanese Mixed Rice
Written by MasterClass
Last updated: Jun 12, 2023 • 4 min read
For easy-to-master Japanese recipes, this flexible rice recipe, which comes together in just 45 minutes with various vegetables and proteins, is hard to beat. Learn how to make homemade takikomi gohan at home.
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What Is Takikomi Gohan?
Takikomi gohan (炊き込みご飯), also known as gomoku gohan (五目ご飯) and kayaku gohan (かやくご飯), is a traditional Japanese mixed rice dish that involves cooking short-grain white rice with vegetables and other ingredients. Home cooks typically use a rice cooker to cook the dish, steaming the mixture of vegetables, meats, and seasonings in a kombu-based dashi broth.
Enjoy this simple recipe as a tasty gluten-free side dish or main dish and vary the ingredients to incorporate your favorite seasonal ingredients.
3 Takikomi Gohan Variations
You can use various proteins and veggies to make this versatile Japanese dish. Here are the three main variations of takikomi gohan:
- 1. Vegetarian takikomi gohan: Omit meat from this dish and load up on the veggies to make a vegetarian variation of the classic dish. Popular vegetarian additions include carrots, mushrooms, gobo (Japanese burdock root), bamboo shoots, taro, peas, sweet potato, and konnyaku.
- 2. Seafood takikomi gohan: Incorporate seafood, like canned tuna, cooked fish, clams, mussels, squid, or fishcakes, for a flavorful seafood rice dish.
- 3. Meat takikomi gohan: You can cook proteins like chicken, beef, or pork in the same steamer or rice cooker you make the rice in for a meaty version of this crowd-pleasing dish.
3 Tips for Making Takikomi Gohan
This mixed rice dish is a great jumping-off point to learn more about Japanese cooking. Consider the following tips to make the best takikomi gohan possible:
- 1. Use a rice cooker. Most cooks prepare this meal in a rice cooker, which yields a hands-off, easy cooking process. Simply layer the ingredients on top of each other, with the rice at the bottom of the container. Add the dashi stock, then your seasonings (like soy sauce, mirin, or a dash of teriyaki). Next, place your protein in the container, followed by the rest of your ingredients, layering the tougher ingredients closer to the rice. Follow the rice cooker directions for the proper cooking time.
- 2. Cook in layers. Cook the components of your takikomi gohan in layers, rather than mixing them, or else the other ingredients will absorb more of the dashi stock, potentially resulting in undercooked rice.
- 3. Store properly. Enjoy takikomi gohan immediately after cooking, or store the leftovers in an airtight container in the refrigerator for up to two days. Use the leftover rice to make onigiri—Japanese rice balls—which you can add to your lunch bento. You can also keep this Japanese rice dish in a freezer-proof container and store it in the freezer for up to one month. Thaw the frozen rice in the refrigerator overnight before reheating.
Homemade Takikomi Gohan Recipe
makes
prep time
15 mintotal time
45 mincook time
30 minIngredients
Note: The total time does not include 1 hour of inactive time.
- 1
In a large bowl, rinse the rice. Cover the rice with fresh cold water, and use your clean hands to swirl the grains around until the water turns cloudy. Discard the cloudy water and repeat this process two more times with fresh water. After the third wash, cover the rice with fresh water and soak the grains for 30 minutes. After the soaking period, pour the rice into a strainer to drain the water. Set the rice aside to dry for 15–20 minutes.
- 2
While the rice is soaking, in a small bowl, combine the shiitake mushrooms, seaweed, and 2 cups of cold water. Allow the mushrooms and seaweed to soak for 1 hour to create the dashi broth. After an hour, remove the rehydrated seaweed and mushrooms from the dashi broth. Set the broth aside, slice the mushrooms into small pieces, and discard the seaweed (or set it aside for another use).
- 3
In a cast-iron or nonstick skillet over medium heat, add the chicken thigh pieces and sauté until just barely cooked through, about 3–4 minutes.
- 4
Remove the chicken from the pan and add the vegetable oil to the skillet. Add the sliced maitake mushrooms and carrots to the oil and sauté the ingredients until they soften slightly, about 3 minutes.
- 5
Add the soy sauce, mirin, and ginger to the vegetable mixture and stir to combine. Remove the pan from the heat and stir in the sliced aburaage, cooked chicken, and sliced shiitake mushrooms.
- 6
In a large, heavy-bottomed pot or Dutch oven removed from heat, combine the rice and dashi broth.
- 7
Spoon the chicken and vegetable mixture over the top of the rice. Do not stir to combine.
- 8
Place the pot or Dutch oven over high heat and bring the liquid to a light boil.
- 9
Reduce the heat to low and cover the pot with a lid. Continue simmering until the rice has absorbed all of the liquid, about 10–12 minutes.
- 10
Remove the pot from the heat, and allow the rice to steam with the lid on for 10 minutes.
- 11
Using a rice paddle or large spoon, gently stir the cooked rice-and-vegetable mixture to combine.
- 12
Spoon the takikomi gohan into individual bowls and top with sliced green onion before serving.
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