📝 About This Recipe
Takikomi Gohan is the ultimate Japanese comfort food, a soulful 'mixed rice' dish where short-grain rice absorbs a savory dashi-based broth while steaming alongside seasonal treasures. Traditionally prepared in a 'Donabe' (clay pot), this method creates a legendary golden crust at the bottom known as 'okagamami' that adds a smoky, toasted dimension. It is a celebration of 'umami'—combining the earthiness of forest mushrooms, the sweetness of carrots, and the delicate richness of chicken in every steaming bowl.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain Japanese rice (such as Koshihikari)
- 400 ml Kombu Dashi or Chicken Stock (cold or room temperature)
The Seasoning Liquid
- 2 tablespoons Japanese Soy Sauce (use Usukuchi/light soy sauce for a lighter color)
- 1 tablespoon Mirin (adds a subtle sweetness and shine)
- 1 tablespoon Sake (culinary grade)
- 1/4 teaspoon Kosher Salt
Proteins and Vegetables
- 150 grams Chicken Thigh (boneless, skinless, cut into 1/2-inch cubes)
- 4 pieces Shiitake Mushrooms (stems removed, thinly sliced)
- 1/2 package Shimeji Mushrooms (base removed, pulled into small clusters)
- 1/3 cup Carrot (peeled and cut into thin matchsticks)
- 1 sheet Aburaage (Deep-fried Tofu Pouch) (blanched to remove oil, then thinly sliced)
- 2 tablespoons Burdock Root (Gobo) (shaved thinly, soaked in water to prevent browning)
For Garnish
- 1 handful Mitsuba or Scallions (finely chopped)
- 1 teaspoon Toasted White Sesame Seeds
- 1 inch Fresh Ginger (cut into needle-thin strips (Hajikami))
👨🍳 Instructions
-
1
Rinse the Japanese rice in a bowl with cold water, swirling with your hand. Drain and repeat 3-4 times until the water runs mostly clear. Drain completely in a fine-mesh sieve.
-
2
Let the rinsed rice sit in the sieve for at least 15 minutes to air-dry slightly; this ensures the grains absorb the seasoning liquid evenly.
-
3
While the rice rests, prepare your mix-ins. Cut the chicken, mushrooms, carrots, and aburaage into uniform, bite-sized pieces to ensure even cooking.
-
4
In a small bowl, whisk together the dashi, soy sauce, mirin, sake, and salt until the salt is fully dissolved.
-
5
Place the dried rice into the clay pot (Donabe) or a heavy-bottomed Dutch oven. Pour the seasoning liquid over the rice.
-
6
Spread the rice into an even layer. Do not stir the ingredients yet.
-
7
Layer the chicken, burdock root, carrots, aburaage, and mushrooms on top of the rice. Crucially, do not mix them into the rice; they should steam on top to keep the rice texture perfect.
-
8
Place the lid on the pot. Bring to a boil over medium heat. You will know it is boiling when steam starts vigorously escaping the lid hole (approx. 8-10 minutes).
-
9
Once boiling, turn the heat to low and simmer for 12-15 minutes. Listen for a faint crackling sound toward the end—this indicates the 'okagamami' crust is forming.
-
10
For an extra crispy bottom, turn the heat to high for the final 30 seconds of cooking.
-
11
Turn off the heat. Do not open the lid! Let the pot sit undisturbed for 15 minutes to allow the steam to finish cooking the grains through to the core.
-
12
Remove the lid and use a rice paddle to gently fold the ingredients into the rice using a cutting motion to avoid mashing the grains.
-
13
Serve in individual bowls, ensuring everyone gets a bit of the crispy golden rice from the bottom.
💡 Chef's Tips
Always use short-grain Japanese rice; long-grain varieties will not achieve the signature sticky-yet-distinct texture. If you don't have a clay pot, a cast-iron Dutch oven is the best substitute as it retains heat similarly. Don't skip the soaking/drying phase for the rice; it is the secret to grains that are fluffy rather than mushy. Be careful with the amount of 'wet' ingredients (like mushrooms); too many can release excess water and make the rice soggy. To get the perfect 'okagamami' (crust), trust your ears—that light sizzle at the end is your signal of success.
🍽️ Serving Suggestions
Serve with a side of hot Miso Soup with silken tofu and wakame. Pair with 'Tsukemono' (Japanese pickles) like pickled radish or cucumber to cut through the savory richness. A side of Spinach Goma-ae (sesame dressing) provides a fresh, nutty contrast. Enjoy with a cup of hot roasted Hojicha tea or a crisp, dry Junmai Sake. Add a dash of Shichimi Togarashi (seven-spice powder) on top for a spicy kick.