Takikomi Gohan (Japanese Mixed Rice) | Easy Japanese Recipes at JustOneCookbook.com

Takikomi Gohan (Japanese Mixed Rice)

Course: Side Dish
Cuisine: Japanese
Keyword: mixed rice
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Author: Nami
Takikomi Gohan is a wonderful and comforting Japanese mixed rice recipe made with seasonal ingredients.  This recipe is also gluten free!



  1. Prepare all the ingredients.
    Takikomi Gohan 1
  2. Wash the rice in a large bowl. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the opaque water. Gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times.
    Takikomi Gohan 2
  3. Let the rice soak in water for 30-60 minutes. This helps the rice absorb the seasonings later on and become more tender and moist after cooking. Transfer the rice into a sieve and drain completely for at least 15 minutes. Place the washed and drained rice in the rice cooker.
    Takikomi Gohan 3
  4. Meanwhile, prepare the other ingredients. Soak 3 dried shiitake mushrooms in a ½ cup of water for 15 minutes. I place a smaller bowl on top to keep the mushrooms submerged in the water at all times.
    Takikomi Gohan 4
  5. In a small saucepan, bring 2 cups of water to boil. Put ⅓ konnyaku and cook for 1 minute to get rid of the smell. Transfer the konnyaku to a plate to cool. Add the aburaage to the same pot of water and cook for 1 minute. This removes excess oil from the aburaage. Transfer aburaage to a plate to cool. Discard the water.
    Takikomi Gohan 5
  6. Shave off the gobo skin with the back of the knife. Don’t peel the gobo with a peeler to keep the earthy flavor and fragrance. Then make a “cross” slit on tip of the gobo as you see in the picture below.
    Takikomi Gohan 6
  7. Make a lengthwise cross-shape incision about 1 ½ inch deep at one end.  Shave from that end as if you were sharpening a pencil with a knife while constantly rotating with the other hand.  Soak in the water to prevent from changing color.
    Takikomi Gohan 7
  8. Cut the carrot in half lengthwise and cut diagonally into thin slices. Then cut the slices into julienned or smaller pieces.
    Takikomi Gohan 8
  9. Cut the aburaage and konnyaku into thin small strips.
    Takikomi Gohan 9
  10. Cut the chicken thigh into 3/4 inch (2 cm) slanted pieces. Hold your knife at 45 degree angle and slice the chicken. This “sogigiri” cutting technique gives the chicken more surface area so it will cook faster and soak up flavors quickly.
    Takikomi Gohan 10
  11. Squeeze the liquid from dried shiitake mushrooms and save the liquid (this is called Shiitake Dashi). Remove the stem and cut the caps into thinly slices.
    Takikomi Gohan 11
  12. Strain the Shiitake Dashi into a bowl through a fine mesh strainer to get rid of dirty particles. Set aside. In a measuring cup, add all the shiitake dashi and then pour dashi so you’ll have 1 ½ cup (360 ml) of liquid. Add it to the rice cooker and mix well.
    Takikomi Gohan 12
  13. Now your ingredients are ready!
    Takikomi Gohan 13
  14. Add 1 ½ Tbsp. soy sauce and 1 ½ Tbsp. mirin to the rice.
    Takikomi Gohan 14
  15. Pour the dashi & shiitake dashi mixture into the rice and mix well.
    Takikomi Gohan 15
  16. Add the chicken and evenly distribute over the rice. Do NOT mix the rice with ingredients. The rice won’t be able to absorb enough water to cook and it will end up with a hard texture. Continue from the hard ingredients to softer ingredients. Without mixing all up, start cooking the rice. If you have a “Mixed Rice” option, use it (See Notes below). 
    Takikomi Gohan 16
  17. Once the rice is done cooking, use a rice paddle to stir the rice and vegetables with light slicing and tossing motions to distribute the ingredients evenly. The bottom of the rice gets slightly caramelized, and this part is called Okoge and it’s especially tasty.
    Takikomi Gohan 17
  18. Serve the rice hot or at room temperature. Sprinkle chopped mitsuba or green onion on top. You can keep the leftover rice in the freezer up to 1 month.
    Takikomi Gohan 18

Recipe Notes

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 you don't use the Mixed Rice setting, do not open the rice cooker for extra 5 minutes.


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.