How to Make the Perfect TAKIKOMI GOHAN (Japanese Mixed Rice Recipe)


This easy-to-make rice dish is a Japanese favorite. It’s delicious and comforting and can be paired with any main dish.

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INGREDIENTS:
(stock)
2 dried shiitake mushrooms
1 cup water

1 cup uncooked Japanese rice, washed
1 1/2 inch piece carrot
3 inch piece burdock
handful of shimeji mushrooms
handful of maitake mushrooms
2 oz. chicken thigh

(seasonings)
2 tbsp soy sauce
1/2 tbsp sake
1 tsp instant dashi powder

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20 comments

  1. This looks really good! Well, how about chestnut rice? The chestnuts in America mostly died, but we get imported ones sometimes, and people keep trying to grow them here. So, it’s kind of special when you get some, and of course I’d like to “stretch” them a little, too. Thanks! I really enjoy the simplicity and clear explanation of your recipes.

  2. Hi guys! My wife is not one who enjoys mushrooms. I’m in Canada so Not sure about the Badok/Gobo. Any suggestions? Could I use a mixed veggie option? Also, could you swap the chicken for shrimp?

  3. The serving suggestions at the end are always very helpful 🙂
    Is there a good substitute for the maitake mushrooms? I’m not sure I can get them here. Hopefully can find the burdock too.. It would be such a shame to not be able to try this, it looks fantastic!

  4. Please do a Takikomi Gohan series! I spent my young childhood on Oahu, and remember my father’s friend, a Japanese Hawaiian man, would always show me the bento his wife packed for him. One of my favorite memories was an inari sushi she made packed with takikomi gohan. I can still remember the delicious smell!

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