Takikomi Gohan is a Japanese rice dish seasoned mainly with soy sauce. We have different kinds of mixed rice depending on seasons, and we put chestnuts, bamboo shoots, Matsutake (very expensive mushrooms), and so on. My kids love rice, so I like to mix different kinds of vegetable in it, and sometimes meat. Instead of having a bowl of white rice, we sometimes eat Takikomi Gohan along with main dish.
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- 2 cups of uncooked Japanese rice (1 cup = 6 oz, ¾ cup, or 180 ml)
- 1 tsp. olive oil
- ½ sweet onion
- Radish sprous (Kaiware Daikon) for garnish
- Rinse rice until water is almost clear. Drain well in a fine mesh sieve and leave it for at least 30 minutes. Place rice in the rice cooker.
- Slice onion with a slicer and soak in cold water for 5 minutes.
- In a non-stick frying pan, heat oil over medium heat and sauté onion until they are soft.
- Add Seasonings and sauté more until the sauce gets a little thicken.
- Pour the onion and sauce over the rice in the rice cooker. Then add the water up to “2”, the specified level marked in the inner bowl. Switch on.
- When rice is cooked, wait 10 minutes before you open the rice cooker. Serve rice and garnish Kaiware Daikon.