Go Back
+ servings
Takikomi Gohan (Japanese savory mixed rice)

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time: 3 minutes
Cook Time: 27 minutes
Soaking Time: 30 minutes
Total Time: 1 hour
Servings: 2

Ingredients
 
 

  • ¾ cup Japanese short-grain rice (1 rice cooker cup for 2 servings)
  • cup dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
  • 0.5 oz aburaage (deep-fried tofu)
  • 2.6 oz thinly sliced pork belly
  • pinch of salt (for the pork belly)
  • 0.9 oz carrot
  • 1.8 oz shimeji mushrooms (they can be substituted with other types of mushrooms)

Seasonings:

  • 1 Tbsp mirin
  • ¼ tsp salt
  • 1 Tbsp soy sauce

Instructions
 

  • Place a sieve over a bowl, add rice, and rinse it with water. Repeat this process several times, changing the water each time.
    takikomi gohan_instruction-1
  • Soak the rinsed rice in dashi stock in a pot for at least 30 minutes.
    takikomi gohan_instruction-2
  • Place the 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.
    takikomi gohan_instruction-3
  • Cut the aburaage, pork belly, and carrots into small, bite-sized pieces. Trim off the base of the shimeji mushrooms and separate them into individual pieces.
    takikomi gohan_instruction-4
  • Sprinkle the pork with salt, then sauté it in a pan over medium heat until cooked through.
    takikomi gohan_instruction-5
  • Combine the 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.
    takikomi gohan_instruction-6
  • 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).
    takikomi gohan_instruction-7
  • Turn off the heat and let it steam for 10 minutes with the lid still on.
    takikomi gohan_instruction-8

Notes

  • If you already have bonito dashi or another type of dashi, start from step 3. In that case, use ⅚ cup (200 ml) of your dashi for 2 servings.
  • You can store it in the refrigerator for up to 2 days.

Nutrition

Calories: 490.84kcal Carbohydrates: 69.92g Protein: 11.74g Fat: 17.68g Saturated Fat: 6.36g Polyunsaturated Fat: 1.95g Monounsaturated Fat: 8.1g Cholesterol: 24.07mg Sodium: 900.43mg Potassium: 270.38mg Fiber: 3.6g Sugar: 3.7g Vitamin A: 2134.46IU Vitamin C: 1.98mg Calcium: 25.57mg Iron: 4.06mg
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Dashi, Main Dishes, Pork, Rice Dishes, Traditional
Keyword: pork belly, rice, shimeji mushrooms
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.
QR Code linking back to recipe