Sweet Onion Takikomi Gohan 玉ねぎの炊き込みご飯

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  • Caramelized sweet onion, seasoned with soy sauce and mirin, this simple Sweet Onion Takikomi Gohan is a flavorful and aromatic rice to accompany your next Japanese meal.

    Japanese table setting with a rice bowl containing Sweet Onion Takikomi Gohan, which is seasoned mixed rice with sweet onion, and next to it there is a tea cup, a small pickled dish, and a bamboo rice container.

    Japanese meals are always accompanied by white steamed rice and miso soup, almost like a set meal.  As we get bored with simple steamed rice, we often season the rice with soy sauce, mirin, dashi, and cook the rice with seasonal ingredients to make Takikomi Gohan (炊き込みご飯), or mixed rice.

    As you can imagine, there are countless varieties of Takikomi Gohan with different seasonings and ingredients.  Today, I’ll show you one of the quickest and easiest recipes – Sweet Onion Takikomi Gohan.

    Top down view of a Japanese rice bowl containing mixed rice with sweet onion.

    Sweet Onions for Sweet Onion Takikomi Gohan

    What does sweet onion taste like?  Sweet onion is not pungent and has a mild flavor due to its low sulfur and high water content compared to other types of onions.  Sweet onion varieties include Maui Sweets, Vidalia Sweets, Texas Sweet, and Walla Walla Sweets.

    It’s great to thinly slice the sweet onion and use it for salad as it doesn’t have that bitter taste.  My children love them, so I always keep them in my pantry and make Takikomi Gohan with sweet onion.

    When you saute the onion and season it with a savory sweet sauce, the caramelized onion tastes so good by itself.  But I especially love to cook the onion with short grain rice.  The Takikomo Gohan is a wonderful side dish to accompany any Japanese meal.  Just top the bowl of Japanese mixed rice with mistuba (Japanese parsley), or chopped scallion.

    Japanese table setting with a Japanese rice bowl containing seasoned mixed rice with sweet onion, a tea cup, a small pickled dish, and a bamboo rice container.

    Other Mixed Rice Recipes similar to Sweet Onion Takikomi Gohan

    If you love Takikomi Gohan (Japanese mixed rice), here are more of my mixed rice recipes I know you will enjoy:

    Japanese table setting with a Japanese rice bowl containing seasoned mixed rice with sweet onion, a tea cup, a small pickled dish, and a bamboo rice container.

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    Japanese table setting with a Japanese rice bowl containing seasoned mixed rice with sweet onion, a tea cup, a small pickled dish, and a bamboo rice container.
    Sweet Onion Takikomi Gohan
    Prep Time
    10 mins
    Cook Time
    1 hr
    Total Time
    1 hr 10 mins
     
    Course: Side Dish
    Servings: 4
    Ingredients
    Seasonings:
    Instructions
    1. Gather all the ingredients.
    2. Rinse rice until water is almost clear. Soak in water for 30 minutes. Drain in a fine mesh sieve for 15 minutes.
      Sweet Onion Takikomi Gohan 1
    3. Thinly slice onion. I cut the onion against the grain so the onion keeps the texture after cooked.
      Sweet Onion Takikomi Gohan 2
    4. In a frying pan, heat the oil over medium heat and sauté onion until they are soft.
      Sweet Onion Takikomi Gohan 3
    5. Add mirin and soy sauce.
      Sweet Onion Takikomi Gohan 4
    6. Continue to sauté until the sauce is thicken.
      Sweet Onion Takikomi Gohan 5
    7. Add the drained rice into the rice cooker and pour the sauted onion including sauce.
      Sweet Onion Takikomi Gohan 6
    8. Add the water up to “2 cup line” on the inner bowl and click start to cook.
      Sweet Onion Takikomi Gohan 7
    9. When rice is finished cooking, chop mitsuba into small pieces and fluff up the rice with rice scooper. Serve the rice and garnish with mitsuba.
      Sweet Onion Takikomi Gohan 8
    Recipe Notes

    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 and link to this post as the original source. Thank you.

    Editor’s Note: This post was originally published on January 21, 2011.  The new images and step by step pictures were added in November 2017.

     

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