Takikomi Gohan is a Japanese rice dish typically seasoned with soy sauce. Although I’ve seen Takikomi Gohan on a menu at a high-end Japanese restaurant here in San Francisco Bay Area, most of you probably haven’t heard of this dish.
In Japan, depending on season, we add different kinds of vegetable, meat, and mushrooms so you enjoy the food each season offers and get extra nutrition instead of just plain white rice. People are always creative in regards to the ingredients they put in.
Today I added leftover fish cake called Chikuwa and Gobo root. I also added miso this time because both ingredients go really well with miso flavor. If you are tired of just plain rice, I hope you will add this recipe to your repertoire.
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- 3 rice cooker cups uncooked Japanese short grain rice (3 rice cooker cups = 540 ml)
- 1 gobo (burdock root)
- 1 carrot
- 2 pieces Chikuwa (fish cake)
- 4 Tbsp soy sauce
- 4 Tbsp miso (I use Awase Miso, see Notes)
- 2 Tbsp mirin
- 1 Tbsp sake
- Yuzu Kosho (optional)
- shredded nori seaweed (kizami nori) (to garnish)
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Gather all the ingredients.
- Rinse rice until water is almost clear (See How To Make Rice). Drain well in a fine mesh sieve and leave it for at least 30 minutes. Place rice in the rice cooker.
- Peel the gobo root and cut in half lengthwise and thinly slice diagonally.
- In a medium bowl, soak gobo root in water or vinegar water (2 cups water + 1 tsp. vinegar) for 15 minutes to prevent from changing color and drain well.
- Peel the carrot and cut in half lengthwise and slice thinly.
- Cut chikuwa into thin pieces.
- In a small bowl, combine soy sauce, Miso, Mirin, and sake and mix well.
- Pour the seasonings into the rice cooker and mix well.
- Then add water up to “3”, the specified level marked in the inner bowl.
- Add the gobo root, carrot, and chikuwa on top of the rice.
- Place in the rice cooker and start cooking. If you have a “Mixed Rice” option, use it (See Notes below).
- When rice is done cooking, wait 10 minutes before you open the rice cooker. Mix well and serve Takikomi Gohan with Yuzu Kosho for spicy taste and garnish with shredded nori sheet.
Miso: Some brands of miso can be saltier than others so please adjust accordingly.
Regular or Mixed Rice setting on rice cooker: The main difference is that Mixed Rice setting will create burnt rice called “Okoge” on the bottom of the rice cooker. Takikomi Gohan (mixed rice) always have the burnt rice from soy sauce in the seasoning, and many people enjoy the burnt charred rice. If your rice cooker doesn’t have the mixed rice option, steam extra 5 min longer at the end before opening the rice cooker.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
