📝 About This Recipe
Takikomi Gohan is the ultimate Japanese comfort food, a rustic one-pot wonder where short-grain rice is infused with the deep umami of dashi and soy sauce. This traditional 'mixed rice' dish celebrates the harmony of seasonal ingredients, featuring tender chicken, earthy mushrooms, and colorful vegetables that steam together to perfection. Every grain of rice absorbs the savory broth, creating a fragrant, soul-warming meal that embodies the Japanese philosophy of 'shun'—eating in harmony with the seasons.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain Japanese rice (standard 180ml rice cooker cups; rinsed until water runs clear)
- 400 ml Dashi stock (kombu and bonito based, or high-quality instant dashi)
Protein and Vegetables
- 150 grams Chicken thigh (boneless and skinless, cut into 1/2-inch cubes)
- 4 pieces Shiitake mushrooms (stems removed, caps thinly sliced)
- 1/2 pack Shimeji mushrooms (bottoms trimmed, separated into small clusters)
- 1/3 cup Carrot (peeled and cut into thin matchsticks (julienned))
- 1 piece Aburaage (Deep-fried tofu pouch) (blanched to remove excess oil, then thinly sliced)
- 2 tablespoons Gobo (Burdock root) (shaved into thin ribbons and soaked in water to prevent browning)
Seasoning Liquid
- 2 tablespoons Japanese Soy Sauce (use Usukuchi (light color) soy sauce if available for a brighter rice color)
- 1 tablespoon Mirin (adds a subtle sweetness and shine)
- 1 tablespoon Sake (helps tenderize the chicken and adds depth)
- 1/4 teaspoon Kosher Salt (to balance the flavors)
For Garnish
- 1/4 cup Mitsuba (Japanese wild parsley) (roughly chopped; can substitute with scallions)
- 1 teaspoon Toasted white sesame seeds (for a nutty crunch)
👨🍳 Instructions
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1
Rinse the Japanese short-grain rice in a bowl by gently swishing it in cold water. Drain and repeat 3-4 times until the water runs mostly clear. Drain thoroughly in a fine-mesh sieve and let it sit for 15-20 minutes to ensure even hydration.
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2
Prepare the chicken by cutting it into small, uniform 1/2-inch pieces. Lightly toss with a teaspoon of soy sauce (extra) to pre-season.
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3
Prepare the vegetables: Julienne the carrots, slice the shiitake caps, and separate the shimeji. If using aburaage, pour boiling water over it to remove excess oil, pat dry, and slice into thin strips.
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4
In a small bowl or measuring cup, whisk together the dashi stock, soy sauce, mirin, sake, and salt until well combined.
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5
Place the drained rice into your rice cooker inner pot or a heavy-bottomed pot (like a Donabe or Dutch oven).
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6
Pour the seasoning liquid over the rice. If using a rice cooker, the liquid should reach the '2-cup' line. If it's short, add a touch more dashi.
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7
Gently level the rice with a spatula, but do not stir. Layer the ingredients on top of the rice in this order: carrots, gobo, aburaage, mushrooms, and finally the chicken.
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8
CRITICAL STEP: Do not mix the ingredients into the rice before cooking. Leaving them on top ensures the rice cooks evenly and prevents the bottom from scorching prematurely.
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9
If using a rice cooker, select the 'Mixed Rice' setting or 'Regular' setting and start. If using a stovetop pot, cover tightly, bring to a boil over medium heat, then reduce to low and simmer for 12-15 minutes.
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10
Once the cooking cycle is complete (or the water is absorbed on the stove), turn off the heat and let the rice stand, covered, for at least 10-15 minutes. This 'steaming' phase is essential for the perfect texture.
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11
Open the lid and use a rice paddle to gently 'fold' the ingredients into the rice using a cutting motion to avoid mashing the grains. Look for the 'okage'—the delicious, slightly scorched rice at the bottom.
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12
Transfer to individual rice bowls, garnish generously with chopped mitsuba or scallions and a sprinkle of sesame seeds, and serve immediately.
💡 Chef's Tips
Always use Japanese short-grain rice; long-grain varieties like Basmati won't provide the necessary sticky-tender texture. Don't skip the soaking/draining step for the rice; it ensures the grains are cooked through to the center without becoming mushy. Resist the urge to stir the ingredients before cooking, as the toppings can block the heat distribution to the rice grains. If you enjoy 'okage' (the crispy rice at the bottom), cook the rice for an extra 1-2 minutes on medium-low heat at the very end of the stovetop process. You can easily make this vegetarian by using kombu-only dashi and substituting the chicken with firm tofu or extra varieties of mushrooms like Maitake.
🍽️ Serving Suggestions
Serve alongside a warm bowl of Miso soup with silken tofu and wakame. Pair with a side of grilled fish, such as Shio Koji Salmon or Saba Shioyaki (salted mackerel). Include a small dish of Japanese pickles (Tsukemono) to provide a refreshing, acidic contrast to the savory rice. Accompany with a glass of chilled dry Sake or a warm cup of roasted Hojicha tea. For a complete meal, add a side of Goma-ae (spinach with sesame dressing).