Instant Pot Takikomi Gohan 炊き込みご飯(圧力鍋)

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  • This Instant Pot Takikomi Gohan is Japanese mixed rice with chicken and vegetable pressure cooked in a savory dashi broth.  It makes a delicious and quick weeknight meal!

    Black ceramic bowls containing Japanese Mixed Rice (Takikomi Gohan).

    Looking for more ways to cook various rice dishes in your instant pot? Today we will use the trusty pressure cooker to make Instant Pot Takikomi Gohan, a versatile Japanese rice dish with a colorful mix of ingredients. Everything is cooked in one pot, and nutrition wise, it is a wholesome, comfort food to enjoy on a hectic weeknight.

    This rice recipe is specifically created for those of you who practically cook everything with the instant pot. If you don’t own an instant pot, you can prepare takikomi gohan following my rice cooker method.

    Watch How to Make Instant Pot Takikomi Gohan

    This Instant Pot Takikomi Gohan is Japanese mixed rice with chicken and vegetable pressure cooked in a savory dashi broth.  It makes a delicious and quick weeknight meal!

     

    What is Takikomi Gohan?

    Takikomi Gohan (炊き込みご飯) is a Japanese rice dish cooked with dashi and soy sauce along with mushrooms, vegetables, meat, or fish.

    Takikomi Gohan often includes seasonal ingredients such as matsutake mushrooms in Matsutake Gohan or chestnuts in Kuri Gohan. We also put different ingredients to make all kinds of variations.  On the blog, we have:

    There is a similar dish called Maze Gohan (混ぜ御飯), which flavorful ingredients are mixed into cooked rice.

    Black ceramic bowls containing Japanese Mixed Rice (Takikomi Gohan).

    4 Key Points when Making Instant Pot Takikomi Gohan (Japanese Mixed Rice)

    1. Cut the ingredients into similar sizes.

    Ingredients should be cut into similar sizes for two reasons.  One, you don’t want to eat chunky big ingredients when you’re eating soft tender rice.  And two, all the ingredients are cooked at the same time; therefore, tougher ingredients should be cut into slightly smaller than tender ingredients.

    2. Add the seasonings right before cooking rice.

    Takikomi gohan is always cooked with soy sauce and salt. These ingredients prevent the rice from absorbing water, so make sure to soak the rice for 20-30 minutes before cooking.  Japanese short grain rice is ALWAYS soaked prior to cooking because it is more plump and thicker and it takes time to become tender.

    3. Do not mix rice and ingredients.

    When you add the ingredients to the rice, you may want to mix it all up.  Actually, it’s best not to.  In order for the rice to cook evenly, rice should not be mixed up with the ingredients, and stay below the ingredients. That way, rice gets access to water easily without interferences from the meat and vegetables.

    4. Fluff the rice after 10-minute natural release

    Set timer for 10 minutes when the Instant Pot beeps to let you know it’s done cooking. Then release remaining pressure by opening the valve. You do not want to keep too much moisture in the cooker, so open up the pot and release the moisture and fluff up the rice.

    Black ceramic bowls containing Japanese Mixed Rice (Takikomi Gohan).

    Japanese Ingredients in Takikomi Gohan & Their Substitute

    Don’t feel restricted to use the same ingredients when it comes to Takikomi Gohan.  As I mentioned earlier, Takikomi Gohan has many variations and you can definitely make yours with whatever you like.  Here are the ingredients I used today, with tips on substitution.

    • Dried shiitake mushrooms: Shiitake mushrooms, especially dried ones, have amazing aroma and flavors. Plus, you can get the delicious “shiitake dashi” out of the soaking water, which you can use to cook the rice!  You can find dried shiitake mushrooms at any Japanese or Asian grocery stores and online at Amazon. Alternatively, you can use fresh shiitake mushrooms (but can’t get dashi out of fresh ones) or other mushrooms.
    • Gobo (burdock root): Japanese/Asian grocery stores and Whole Foods carry gobo, but it may be costly or come in bulk (I have many gobo recipes).  If you can’t find it, you can skip and add other root vegetables, such as turnips.
    • Aburaage (deep-fried tofu pouch): The tofu pouch adds extra flavors & texture to the mixed rice, so I almost always like to add this ingredient. It’s the same tofu skin used for Inari Sushi, but it’s not seasoned (basically the tofu skin before seasoned).  You will find it in a freezer or tofu section at Japanese grocery stores and sometimes Asian grocery stores carry similar deep fried tofu that is a small cube shape.  You can cut it up for use.
    • Mitsuba (Japanese parsley): This Japanese herb makes the dish extra tasty, yet it is extremely hard to find if you don’t have a well-stocked Japanese grocery store. Use chives or green onion/scallion instead to add some green color.
    • Dashi: The fundamental Japanese stock is what makes the rice dish “authentic” Japanese.  Chicken broth or vegetable broth will not make Takikomi Gohan.  You can use any dashi you like – Awase Dashi (Kombu + Katsuobushi), Kombu Dashi, and Shiitake Dashi. You can pick 3 ways to make dashi (dashi powder, dashi packet, or from scratch).

    The Wonder of Instant Pot Japanese Mixed Rice 

    Besides being convenient, you’ll learn that takikomi gohan makes a great template for trying new flavor combinations. I hope you can lean on the recipe anytime when you need to make a fulfilling meal for the family.

    Black ceramic bowls containing Japanese Mixed Rice (Takikomi Gohan).

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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    4.25 from 4 votes
    Black ceramic bowls containing Japanese Mixed Rice (Takikomi Gohan).
    Instant Pot Takikomi Gohan
    Prep Time
    35 mins
    Cook Time
    25 mins
    Total Time
    1 hr
     

    This Instant Pot Takikomi Gohan is Japanese mixed rice with chicken and vegetable pressure cooked in a savory dashi broth.  It makes a delicious and quick weeknight meal!

    Course: Side Dish
    Cuisine: Japanese
    Keyword: instant pot, mixed rice
    Servings: 4
    Author: Nami
    Ingredients
    Seasonings
    • 1 ½ cup dashi (360 ml)
    • 1 ½ Tbsp soy sauce (Use gluten-free soy sauce for GF)
    • 1 Tbsp mirin
    • ½ tsp salt (kosher or sea salt; use half if using table salt)
    Instructions
    1. Gather all the ingredients. Make dashi if you don’t have it around already and let it cool to room temperature (you can place the pot with dashi in it over a bowl of iced water).

      Instant Pot Takikomi Gohan Ingredients
    To Prepare Rice
    1. In a large bowl, measure and add 2 rice measuring cups (360 ml). Rinse the rice under cold water, by gently rubbing the rice with your fingertips in a circling motion. Submerge the rice in water and pour out the starchy water. Rinse and repeat until the water becomes clear. Soak rice in water for 20-30 minutes. Meanwhile, start preparing the ingredients.
      Instant Pot Takikomi Gohan 1
    2. Here's how the rice looks before and after soaking for 20 minutes. Drain water completely. Set aside for 10 minutes. If you don’t have time to wait, then shake off the excess water the best you can.
      Instant Pot Takikomi Gohan 2
    To Prepare Ingredients
    1. In a small bowl, add dried shiitake mushrooms and ¼ cup water. Put a heavy object on top so the shiitake mushrooms will be submerged under water. Let them soaked till tender or while you prep other ingredients.
      Instant Pot Takikomi Gohan 3
    2. Cut the chicken thigh into slanted, smaller bite-sized pieces. I use “Sogigiri” Japanese cutting technique to create more surface so it will cook faster. Add ½ Tbsp sake to remove any unwanted smell from the chicken.

      Instant Pot Takikomi Gohan 10
    3. Peel gobo skin with the back of a knife. You don’t use a vegetable peeler to peel gobo’s skin because the earthy delicious flavor is just right below the skin and you don’t want to peel it off. Cut the gobo in half lengthwise.
      Instant Pot Takikomi Gohan 4
    4. Thinly slice each half diagonally. Soak the gobo in water to prevent it from turning brown and to remove any astringent taste.
      Instant Pot Takikomi Gohan 5
    5. Cut the carrot in half lengthwise and thinly slice diagonally.
      Instant Pot Takikomi Gohan 6
    6. Pour hot water over aburaage to get rid of the excess oil. Some people skip this step as the oil is cleaner these days. I do it anyway. Cut in half lengthwise.

      Instant Pot Takikomi Gohan 7
    7. Cut the tofu pouch into thin slices and squeeze water out.

      Instant Pot Takikomi Gohan 8
    8. Roughly, you will need 1/3 cup each of sliced carrot, sliced gobo, and sliced aburaage.
      Instant Pot Takikomi Gohan 9
    9. By now shiitake mushrooms should be hydrated and tender. Squeeze them to remove the excess liquid in the bowl. We will use this reserved liquid “Shiitake Dashi”. Remove the stem from each shiitake mushrooms.
      Instant Pot Takikomi Gohan 11
    10. Thinly slice the mushrooms. If it’s a big mushroom, cut the slices in half.
      Instant Pot Takikomi Gohan 12
    11. In a 2-cup measuring cup, add 2 Tbsp shiitake dashi (the reserved liquid from hydrating shiitake mushrooms). If you are worried about small particles that are left in the liquid, you can strain the liquid using a tea strainer. Then in the same measuring cup, add 1 ½ Tbsp soy sauce, 1 Tbsp mirin, and ½ tsp salt.
    12. Lastly, add dashi so that the seasoning is 360 ml.
      Instant Pot Takikomi Gohan 14
    13. In a large bowl, add chicken, shiitake mushrooms, carrot, gobo, aburaage, and the seasoning from the previous step. Mix well.
      Instant Pot Takikomi Gohan 15
    To Cook Rice
    1. Transfer drained rice and make sure the rice is evenly distributed and flat.

      Instant Pot Takikomi Gohan 16
    2. Add the ingredients and seasoning liquid on top of the rice. DO NOT MIX rice and the ingredients. Try to evenly distribute the ingredients and flatten without mixing with rice.
      Instant Pot Takikomi Gohan 17
    3. Close the lid and click MANUAL. Set HIGH pressure for 2 minutes.
      Instant Pot Takikomi Gohan 18
    4. Make sure the steam release handle points at “sealing” and not “venting.” The float valve goes up when pressurized (it takes roughly 10 minutes to pressurize).
      Steam Release Handle vent
    5. When it’s finished cooking, the Instant Pot will beep and switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 10 minutes (10-minute natural release) and then proceed with a quick release by turning the steam release handle to the “venting” position to let steam out until the float valve drops down. DO NOT EXCEED MORE THAN 10 MINS. I recommend setting a timer. When you do a quick release, hold a kitchen towel and do not place your hand or face over steam release valve. The steam should be left only a little bit after 10 minutes of natural release.
      Instant Pot Takikomi Gohan 19
    6. Fluff the rice with a rice scooper immediately to avoid burning the rice on the bottom. Instead of “mixing”, try to “cut” the rice at a 45 degrees angle as you fluff.

      Instant Pot Takikomi Gohan 20
    7. Cut the mitsuba into small pieces. If you don’t have mitsuba, you can use green onion.
      Instant Pot Takikomi Gohan 21
    8. Serve Takikomi Gohan in individual bowls and garnish with mitsuba.
      Instant Pot Takikomi Gohan 22
    To Store
    1. The best way to store Japanese rice is to freeze, even if you use it the following day. Read this post.

      How To Store Cooked Rice (Keeping your rice moist, fresh, and delicious) | Easy Japanese Recipes at JustOneCookbook.com
    Recipe Notes

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

     

    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.

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