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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!
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:
- Gobo and Miso Takikomi Gohan
- Sweet Onion Takikomi Gohan
- Ginger Rice
- Sansai Gohan (Rice with Mountain Vegetables)
- Classic Takikomi Gohan (stovetop)
There is a similar dish called Maze Gohan (混ぜ御飯), which flavorful ingredients are mixed into cooked rice.
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.
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.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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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!
- 2 rice measuring cups uncooked Japanese short-grain rice (180 ml x 2 = 360 ml; 10.6 oz, 300 g)
- 2 dried shiitake mushrooms
- ¼ cup water (to hydrate dried shiitake mushrooms)
- 1 chicken thigh (4-5 oz, 113-142 g)
- ½ Tbsp sake (for marinating chicken)
- 1.8 oz gobo (burdock root) (⅓ cup sliced gobo)
- 1.8 oz carrot (⅓ cup sliced carrot)
- 1 piece aburaage (deep-fried tofu pouch)
- 3 sprig mitsuba (Japanese parsley) (for garnish; or use green onion)
- 1 ½ cup dashi (Japanese soup stock; click to learn more)
- 1 ½ Tbsp soy sauce (Use gluten-free soy sauce for GF)
- 1 Tbsp mirin
- ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
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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).
- 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.
- 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.
- 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.
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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.
- 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.
- Thinly slice each half diagonally. Soak the gobo in water to prevent it from turning brown and to remove any astringent taste.
- Cut the carrot in half lengthwise and thinly slice diagonally.
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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.
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Cut the tofu pouch into thin slices and squeeze water out.
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Roughly, you will need ⅓ cup each of sliced carrot, sliced gobo, and sliced aburaage.
- 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.
- Thinly slice the mushrooms. If it’s a big mushroom, cut the slices in half.
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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.
- Lastly, add dashi so that the seasoning is 360 ml.
- In a large bowl, add chicken, shiitake mushrooms, carrot, gobo, aburaage, and the seasoning from the previous step. Mix well.
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Transfer drained rice and make sure the rice is evenly distributed and flat.
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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.
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Close the lid and click MANUAL. Set HIGH pressure for 2 minutes.
- 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).
- 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.
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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.
- Cut the mitsuba into small pieces. If you don’t have mitsuba, you can use green onion.
- Serve Takikomi Gohan in individual bowls and garnish with mitsuba.
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The best way to store Japanese rice is to freeze, even if you use it the following day. Read this post.
Ohhh Thank you so much for this. I make this dish at least once a week 😋
Hi Luciana! Ohh you must love Takikomi Gohan! It’s a great way to get all the nutrition, too. 🙂
Is there any vegetable I can substitute for burdock?
Hi Esther! Unfortunately, I can’t think of any other food that’s similar to burdock, in terms of texture and that earthy taste… If you can find some earthy, dry root vegetables would be good. Otherwise, you can skip gobo. 🙂
I previously inquired about this recipe but didn’t have an IP. My in-laws gifted me with one and I still remembered this recipe. Worth the wait! It’s delicious comfort food. Thanks, Nami!
Hi Barbara! So happy to hear that you now have an IP! Congrats!! Hope you enjoy more IP dishes this fall/winter!
Hi Nami I tried making it but the rice burned:/. Do You know what possibly went wrong?
Wendy
Hi Wendy! Assuming you used your instant pot (I’m not sure how other pressure cookers would work), how long did you leave the Takikomi Gohan after it’s finished cooking? Did you take release after 10 minutes of natural release (Step 5 under “To Cook Rice”)? If you watch my video around 3:22 time stamp, you see my rice that was on the bottom of the pot is more brown color? This is common when you cook Takikomi Gohan. But the darkness comes from soy sauce. So if you keep your rice in the instant pot for a longer time, it becomes “burnt”. Some people purposely do that to get burnt rice (we call this “Okoge” お焦げ), but it’s preference. I especially love it when it’s made in Donabe (claypot) so it is crispy, but hard to get Okoge in the rice cooker or the instant pot. Do you think this could the reason? Oh! Another thing that I could think of is… you didn’t mix rice and ingredients right? Remember to keep the ingredients ON TOP (Step 2 under “To Cook Rice”). Hope this helps….
I cooked takikomi goha using the instant pot for the first time. It turned out great. Thank you for the recipe!!
Hi Fumiko! I’m glad your takikomi gohan came out well! Thank you for your kind feedback. 🙂
Hi, I was hoping to use brown rice for this recipe. May I know if the instant pot settings should follow the 20 mins usually used for brown rice or 2 mins like this recipe did? Thank you!
Hi Vicki! First of all, make sure to soak the brown rice for a long time (important). I’d suggest cooking 20 minutes to follow a brown rice cooking setting. HOWEVER, it gets tricky to include vegetables that are chopped into smaller pieces because 20 minutes is actually a quite long time for pressure cooking. Veggies can get mushy. 🙁 I haven’t tried cooking Takikomi Gohan with brown rice both in a rice cooker or IP… I may suggest using ingredients that are okay to cook for a longer time, and doesn’t affect the texture of the ingredients.
I just used brown rice and it turned out great! I cooked it for 20min like the brown rice IP recipe and added dashi until I got to 400mL instead of the 360mL for white rice here. I would have added a little more soy sauce or mirin, but I figured using dashi instead would be a safer bet for a first try.
I did not have burdock root, but I added another aburaage, extra shiitake, and Taiwanese sausage. I cut the carrots a little thicker, but they still ended up very soft. I don’t mind super soft carrots, and they were small enough that they blended in with the rice anyway.
Hi Emmeline! Thank you for trying this recipe with brown rice and giving us tips/feedback! I’m glad it came out well! 🙂
Hi Nami,
I tried your recipe last week and it was successful and yummy! I want to make it again this weekend but double the proportion. Do I need to increase the time of high pressure from 2 min to longer time?
Hi Ruby! I just researched a bit and it looks like it should not require extra cooking time. The time that requires for pressurizing will be longer (because you have more rice and water) but cooking time should not be affected. However, I haven’t tried it myself, so I can’t confirm it. Please let us know if you try (have tried) it. 🙂
Mine also burned. D: Instant Pot even did the “burn” notice
I’ve made takikomigohan many times in the rice cooker and never had this problem. This is not okoge…it’s burnt (my husband loves okoge, I wish it were that!)
Nami, can you troubleshoot?
Hi Surin! Thanks for trying this recipe! Since I bought my IP, I made different Takikomi Gohan using IP so far, but I had never had IP “burn” notice or my rice got burnt. Did you decrease the amount of rice or mix (combine) ingredients with rice before cooking or change something in the recipe? I’d like to know because I make it the same way (with different ingredients) and haven’t had this issue before. If you used different ingredients, what did you add?
I never responded, I’m sorry! I made it exactly as specified (no mixing!) but didn’t have aburaage so I left that out. I do have some in the freezer and have been hungry for takikomigohan lately, so I will try this recipe again in the Instant Pot and let you know if it gives me another “burn” notice. I will make sure I follow everything exactly so I can give really detailed notes!
Thank you Surin! Wishing you good luck! 🙂
I think the seal ring may have not been installed correctly, letting the steam (moisture) out which caused the burning.
If I double the recipe, how long should I cook it in the instant pot?? Thank you, as always, for fantastic, simple, and delicious recipes!
Hi Micki! I haven’t tasted but I may add 1-2 minute more… I would test by adding 2 minutes and see if I should cook less or more. And thank you for your kind words! I’m happy to hear you enjoy my recipes. xo
Hi there, Micki! I just found this recipe recently and since it turned out so great, I also wanted to try doubling the amount I could make! Did you ever find the right cook times that worked for this?
Hi, is it possible to make this dish in the regular rice cooker instead?
Hi Aga! Yes, you can do that. 🙂 Here’s the recipe: https://www.justonecookbook.com/takikomi-gohan/ Enjoy!
I have made this and it is just delicious. If I want to add Ajitsuke clams instead of chicken, how would I do this? Would I keep the juice from the can as well?
Hi Gwen! Add the clam with all the ingredients. If you want to add the juice from clam can, then drain, reserve the juice, and add the juice to the seasoning at Step 11 before adding dashi. 🙂
If you want to cook 6 cups of rice , do you just triple all the ingredients? Do you need to increase the cook time?
Hi Candy! Whoa, 6 cups! So many lucky people to eat your takikomi gohan. 🙂 I’d say you should triple the amount if you want to keep the ratio of rice and ingredients same. As for the cook time, I highly encourage to increase the time a little bit. Unfortunately, I never tried cooking 6 cups of rice, so I am not sure how much more time is necessary… I’m really sorry.
This was easy and very tasty. Would definitely make again.
Hi Jane! Thank you so much for trying this recipe! I’m so glad you enjoyed it! 🙂
This is a great recipe! I really appreciate that you have tested various Japanese recipes using the instant pot. I look forward to more instant it recipes!
Thank you so much for trying this recipe Fumiko! I usually cook Japanese recipes at home and I look forward to using my IP to make more Japanese recipes. 🙂
I also got the “burn” notice. It happened right when the IP switched to the 2:00 minute mark. So the pressure built up, and plugged, then 2:00 showed up, and about 30 seconds later, it beeped “burn”. I let the pressure out to open the pot, I added 1/2 cup water, started with 2:00 again, but it immediately beeped “burn”. So I mixed the rice and closed the top, put it on warm, but it beeped “burn”. So I turned it off and kept it covered for about 10 minutes. It was edible, but I wonder why it burned. I followed the recipe pretty exact, with water amount and no mixing. I wonder why?
Hi Manna! I research a little bit on this “burn” message related to cooking rice online because I’ve made IP Takikomi Gohan (or other rice dishes) several times in the past and I had no issues with burn message.
Burn notice happens when the inner pot encounters a heat distribution issue, such as when starch accumulates on the bottom of the inner pot. Then I wonder if you started to cook the dish right away, or you prepped ahead and left it (try to find any reason some food or starch may accumulate at the bottom).
I also found some people finding out that their silicone ring and the valve was not set properly which ended up releasing the moisture that should be kept to cook rice in the IP and ended up losing water to cook rice (hence burning message). They fixed the issue and they said no more error message.
Usually, burn message comes when you cook with thick sauce (tomato paste, roux etc) as well as burnt bits (when you don’t deglaze) but we do not have this issues at all. And the rice to water ratio is normal (unless you accidentally release moisture from the valve).
I’m sorry you had this issue and I hope above tips help… but it’s hard to know what could cause this issue as I wasn’t in the kitchen. 🙁
こんにちは。
いつも拝見しております。(I hope you can see my Japanese on your PC )今日、初めて、Instant Potでの炊き込みご飯をやってみました。
すべてを計量して、(もちろん、野菜も)全く同じようにレシピーで行ったのですが、2分設定していた時に、私の(もちろん、これも同じ会社の同じ容量のポットです)Burn とでてしまい、パニクりました。笑 蓋を開けると底が少し焦げ付いておりまして。。。少しだけお水を足したのですが、また、Burnとなりまして、結局。半分硬い状態でして、で、強制終了して、Riceのボタンにし、1分だけ待ち。で、あとは保温という状態にしました。結果オーライで、笑 ことを泣き得ましたが。。。何がどうおかしかったのか、よくわかりません。何かこれについてアドバイスありますでしょうか?Burnというのを無視してそのまま続行したらよかったのか。。。(^^ゞ Thank you .
こんにちはゆりさん!日本語でも大丈夫です。私結構な頻度でInstant Pot使ってるのですが、Burnが出たことがないんです。でも聞くところによると、水分が足りない、トマトソースとかソースが厚め(コッテリ系)の料理だったりすると起こるそうです。あと、料理によって、焦げ目をしっかり取ってからプレッシャークッカーに入らないと(Deglazeするという意味)、底の焦げ目がBurnになったりするとか。
Burnが出たというのは、多分お米がひっついてたはず。炊き込みご飯の設定してからすぐスイッチオンされましたか?下に沈んでしまったりするのが原因というのを読んだことがあります。あとは、シリコンのパッキンがきっちりしまっていないと、そこから水蒸気が漏れ、IP内に必要な水分が足りない可能性もあるそうです。蓋の確認とVentの向きの確認が重要です。
私はレシピのタイポなどをダブルチェックのため、いつも自分のレシピを使って料理しているのですが、炊き込みご飯は何度か作っているし、焦げる心当たりがないです。リサーチしてみると、ご飯でBurnと出るというクレームが多いみたいですが、普通のご飯、玄米、炊き込みご飯、今のとこ出たことないです。
しっかり準備してこのような結果になって、とても残念でしたね。私も同じ経験をしていたら、アドバイスのしようもあるのですが、なんとも言えないです。何人かこのレシピを作った方がいて、Instagramなどでチェックしたことがあるのですが、大丈夫そうです。
アンテナはって、少し研究しておきます。今後特にこのレシピを作るときはよく見ておきます。
Namiさん。お返事ありがとうございました。説明されていたこと、とっても理解できました。工程の中で、ただ一つ違ったのは具とだし汁をお米の上に入れる前に混ぜず、お米ー具ーそして、だしミックス液体を上からかけてたということです。これだけで何かやはり、焦げ付く”Burn”という表示が出てしまったのかはわかりませんが。。それと私のポット(Instant Pot Duo )にはManualボタンはなく、Pressure Cookerというボタンがあり、それでLaw-Medium-Highと設定するようになっています。で、それのHighにして2分設定しました。Namiさんはアメリカのどちらに住んでおられるかわかりませんが、わたしの州はとっても乾燥地帯ですので、それも一因かなあと。笑 どちらにしましても、また、作って見たいと思います。(茶碗蒸しを作ったときはもう、目からうろこでとっても感激しました。結果が最高においしかったです!)あ!それから、肉じゃがも炊き込みご飯のあとに作りまして、それは全く成功しておいしかった。これからも、日本の食べ物でInstant Pot使用のをどんどんご紹介していただくことを望みます。(NamiさんほどのInstant Potでの日本のMealをご紹介してる人はネットではいませんもの!!)これからもまたどうぞよろしくお願いいたします。がんばってください!応援しています。
ゆりさん、液体と具材が別々でも大丈夫。本当にどうしてだろう。IPでご飯炊く人たちの中でも、成功する人、失敗する人(Burnが出る人)がいて、みなさんお水とお米の割合は同じなんです(取り分けて水が多いとかではなく)。なぜだろう?!お米の種類とかまで関係するとは思わないけど、みんな同じIP、お米、お水だけに、不思議に思います。ゆりさんの設定も合っています。一度失敗すると、お米大事にする日本人としては、再挑戦しずらいですよね。私はカリフォルニア州サンフランシスコに住んでます。比較的乾燥してますが・・・。茶碗蒸し、成功されたとのこと、嬉しいです!本当簡単でいいですよね。IPの日本食レシピ頑張ります(何かリクエストあれば教えてください)。今のところ2つレシピ出来てるので、あとは必死にポストを書くのみです(汗)。応援、ありがとうございます!
Namiさん
お返事ありがとう!そうですか、みなさん同じ事があったりするんですねえ。ちなみに、私もカリフォルニ州ですが、Desertです。笑 なので、確実にもっと乾燥地域だと思います。笑
何か、候補にあがっているレシピーがあるとのこと。私も試していただきたい候補がたくさん、ありすぎてどれにしようかしらんと迷いますよ。笑 とりあえず、また、新しいインスタントポットでのお料理のレシピーを心待ちにしています。Thank you !
どうもありがとう!!
I am planning to make a smaller portion of this in the Instant Pot so might have to cook the rice using pot in a pot method. Do you think it’ll still work? Also probably wanna use short grain brown rice since that’s the one I have on hand.
Hi Jos! Yes, the pot in a pot method should work. In Japan, we soak short grain brown rice for 8-12 hours (longer for winter, but I usually do 8 hours at most). Please refer to this post: https://www.justonecookbook.com/instant-pot-brown-rice/
I literally make this every month. My husband hates aburage (too sweet) and gobo (too bitter?), so I just do more carrot. I always double by half – so 3 cups of uncooked rice, and it always turns out fantastic (although the metric to imperial mix of measurements can be a challenge!).
Thank you, Nami, for a delicious Japanese dish that has become such a key part of my family’s version of home cooking!
Hi Jenn! I’m so happy to hear you enjoy cooking Japanese food and thank you for your kind feedback and support. xo
Aburaage – it’s just deep-fried tofu pouch. Inari Age is the sweet one (it’s basically seasoned aburaage). If you can get Aburaage, it should give nice savory flavor, without sweetness. 😉
Thanks for your reply, Nami, I will give that a try next time!
Hi, Jenn! As someone else who just wants to make more of this dish when I make it, do you have any changed times for the extra cup of rice + extra ingredients? Thanks!
Hey Futura – no changes; I use the same timing as the recipe and it turns out perfect. I’m a beginner at the IP but instances like this make me feel like a Jetson. I will say one time I didn’t soak the rice properly and it wasn’t great, so I can vouch for that key step for cooking short grain Japanese rice and in order to execute this recipe.
Great recipe! Made it for lunch today. Love the step by step visual photos. Definitely see more of this recipe in my future (and so easy to make in IP!) thank you!!!
Hi Kirby! Thanks so much for trying this recipe and for your kind feedback! I’m glad to hear you enjoyed this recipe. 🙂
Hi! How would you suggest adding konnyaku to this method (I love it in the stovetop method)?
Hi Julia! Sure, you can! 🙂
Hi Nami. I tried making this in the instant pot and got the burn message twice. I used different vegetables and hot water for the dashi broth. I am not sure if that’s what caused the burning. I have never received a burn message prior to trying this recipe. Not sure what went wrong 🙁
Hi Stella! That’s really rare – as I make takikomi gohan in the IP a lot but never happened. 1) what kind of vegetables did you add? Anything starchy, sticky, and how about the size? 2) did you add hot water to combine with the uncooked rice? If you are skipping dashi, it should be at least water, not hot water. 3) did you mix the rice and ingredients? You can’t do that, as ingredients may stick to the bottom. I’m happy to help investigate what went wrong, but without being in the kitchen with you it’s hard to figure out the problem… especially when different ingredients are used (it might be beyond my experience)… Let me know how I can help. Burnt message is supposed to show up when things are stuck on the bottom of the pot. Takikomi Gohan has enough water to cook the rice and nothing should be burnt on the bottom. Hope this helps a bit…
Thank you for the recipe! If I use the prepared mixed vegetables in the packet with liquid (maitake iri kinoko shigure), 260g. Do I use the liquid for dashi or throw it away? Thanks!
Hi Tiare! Are you using the Takikomi Gohan Mix? Then you put all in including the sauce. Then add the water until rice cooker measurement (I think…or follow the package instructions). 🙂
Koinichiwa Nami san,
Thank u so much for your yummy receipes. I have been trying out lots of your dishes… all excellent👍👍👍
Question pls..
Do I have to soak Taiwanese short grain rice for 20 minutes too❓
To be honest, I never soak my rice (even Japanese rice) before cooking & it tastes just as good.
Tnx again.. be well
Tina
Hi Tina! Thank you for trying out my recipes. I’ve never tried Taiwanese short-grain rice, but if the roundness (thickness) is the same as Japanese rice, I’d say I would recommend soaking. 🙂
This was so good! One of our favourite restaurants in San Diego has a kamameshi rice with butter, corn and scallop, which I was trying to recreate and found your post. I was a little hesitant to just do 2 minutes on the instant pot but it came out perfect! We almost could not stop eating it. Thank you for the recipe!
Hi Fran! I LOVE Kamameshi… how lucky you get to eat it in San Diego! Do they serve in the kama too? Thank you so much for trying this recipe. I’m so glad you enjoyed it! 🙂
So much faster than using a rice cooker, and in my opinion, the rice cooked better too, not mushy, not al dente, just perfect! I think this will be my go to method for takikomi gohan. I used dashi powder, I know you’re not a fan of it, Nami. It was a tad too salty with 1/2 tsp salt, next time I’ll add no salt if using dashi powder. Thanks for another great recipe!
Hi Olivia! I’m so happy to hear you liked this recipe and thank you so much for your feedback and letting us know about the dashi powder/salt! It’ll be very helpful for other readers! Thanks for trying this recipe. xoxo
This looks good! Two questions… 1. I do not eat meat, so if I just omit the chicken but leave everything else the same, would I still use the same amount of water? 2. I do not have a rice measuring cup. 1 rice measuring cup = how much in regular measuring cups? Thank you!
Hi Cat,
Please use the same amount of water.
And if you like more vegetables or mushrooms, you may add more to this recipe or just use the same amount.
You can also add Konnyaku. (Prepare same as Step 5 (boil and cut) in Hijiki salad recipe and add to the ingredient: https://www.justonecookbook.com/hijiki-salad/) It’s up to your preference.😉
As for the measuring, 1 rice cooker cup (1 gō / 1合) is 180 ml (150 g rice) instead of 200 ml or 240 ml.
We hope this is helpful!