Takikomi Gohan (Japanese Savory Mixed Rice)

Why not try Japanese mixed rice, which offers a simple yet rich umami flavor? Takikomi Gohan, seasoned with traditional Japanese flavors and infused with the essence of various ingredients, is perfect for those who want to enjoy rice with an authentic Japanese taste.

Jump to:

• What is Takikomi Gohan?
• Typical ingredients and their roles
• To sauté or not
• Cooking Tools
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Takikomi Gohan?

Takikomi Gohan is a dish made by cooking rice with various ingredients and traditional Japanese seasonings. "Takikomi" means to cook together, and "Gohan" refers to cooked rice. In Japan, it is known by different names depending on the region, such as "Gomoku Gohan," which means that the cooked rice contains various ingredients, and "Kayaku Gohan," which also refers to mixed rice. Despite the different names, they all refer to takikomi gohan.

One characteristic of this dish is that cooking the rice and ingredients together allows all the flavors of the ingredients to be absorbed into the rice. It provides a unique experience, as if the rice and side dishes are being enjoyed at the same time, and it tastes great even when cold, making it perfect for bento (lunch boxes) and onigiri (rice balls). Be sure to give this Japanese dish a try and enjoy the flavorful combination.

Typical ingredients and their roles

Takikomi gohan typically includes ingredients such as meat, mushrooms, aburaage (deep-fried tofu), and vegetables. Each of these ingredients plays a role in the dish, as follows:

Meat

Meat is rich in umami components, particularly inosinic acid. When added to the dish, this umami flavor spreads throughout, enhancing the overall taste. Chicken thighs are the most commonly used, but pork, beef, or seafood can also be great alternatives. I personally recommend using pork belly for its rich flavor.

Mushrooms

Mushrooms are abundant in guanylic acid, another umami component. Similar to meat, this umami component enhances the overall flavor of the dish while also adding a pleasant texture. Combining two or more umami components is known to enhance each one through a synergistic effect, which makes the dish even more delicious. For this reason, mushrooms are considered essential ingredients in takikomi gohan.

There are various types of mushrooms, but shimeji mushrooms are the most popular choice for this dish. While other mushrooms like shiitake or maitake can be used, shimeji mushrooms are still recommended for their unique texture. If you can find them in your area, be sure to give them a try.

Aburaage (deep-fried tofu)

Aburaage adds a distinctive flavor and richness to the dish. While it is not strictly necessary, adding it enhances the depth of flavor.

Vegetables

Common vegetables include carrots, gobo (burdock root), konjac, and snow peas. Seasonal vegetables can also be used. They contribute color, texture, and nutrients to the dish. However, I find that gobo and konjac are not often used in busy modern households, as both require some preparation.

To sauté or not

Takikomi gohan is prepared by cooking rice together with other ingredients. Therefore, there is generally no need to sauté the ingredients first, but if you are using pork belly, I highly recommend adding a sautéing step. Cooking the pork belly enhances its flavor and removes excess fat.

In this recipe, I use pork belly, so I include the sautéing step. Even if you have made takikomi gohan before, I encourage you to try this recipe with the specific ingredients and steps. The rich, deep flavors of the pork belly are sure to impress you.

Cooking Tools

The tool you need to make this dish is the same as the one used to cook regular Japanese rice: a pot or a rice cooker. In Japan, while most households have a rice cooker, it is less common outside of Japan, so I’m sharing a recipe using a pot here. Of course, you can also use a rice cooker; in that case, simply replace the pot with the rice cooker in the recipe.

To learn more about how to cook Japanese rice on the stove, please refer to the linked page.

Ingredients

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Step-by-step instructions

🕒 Total mins

If you already have bonito dashi or another type of dashi, start from step 3. In this case, use ⅚ cup (200ml) of your dashi for 2 servings.

Step 1
Put water (as specified in the recipe) in a pot and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 2 minutes.

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Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind having some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi is now ready.

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Step 3
Place a sieve over a bowl, add rice, and rinse it with water. Repeat this process several times, changing the water each time.

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Step 4
Soak the rinsed rice in the dashi (⅚ cup/200 ml per 2 servings) in a pot for at least 30 minutes.

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Step 5
Place aburaage in a heatproof bowl and pour boiling water over it to remove excess oil. Remove it from the bowl, and once it has cooled enough to handle, drain off the water.

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Step 6
Cut aburaage, pork belly, and carrots into small, bite-sized pieces. Trim off the base of shimeji mushrooms and separate them into individual pieces.

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Step 7
Sauté the pork in a pan over medium heat and sprinkle it with salt.

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Step 8
Combine seasonings (mirin, salt, and soy sauce) with the rice in the pot. Then, evenly distribute the aburaage, pork belly (including pork fat from the pan), carrots, and shimeji mushrooms on top.

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Step 9
Cover the pot and bring it to a boil. Once boiling, reduce the heat to low and continue cooking for 10 minutes, or slightly longer for larger quantities (11 minutes for 4 servings, 12 minutes for 6 servings).

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Step 10
Turn off the heat and let it steam for 10 minutes with the lid still on.

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To Store

You can store it in the refrigerator for up to 2 days.

Tips on how to make

• Do not mix the rice with other ingredients before cooking. Mixing them beforehand can prevent the rice from cooking evenly, which may result in soggy rice or undercooked ingredients.

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