Takikomi Gohan is seasoned steamed rice with meat and vegetables. It’s also called Gomoku Gohan (5 ingredients rice). Takikomi Gohan is great freshly cooked for dinner but also wonderful cold in Bento.
Takikomi Gohan can be eaten at restaurants like Kamameshi restaurants specialized in Takikomi Gohan and Udon noodle shops in Japan. While Takikomi Gohan at restaurants is very good, it is easy enough to make great Takikomi Gohan at home, too. Just add cut vegetables, meat or fish, and seasonings to your rice, and the rice cooker will do the rest for you (Hope it’s not too easy for you). Typical ingredients are chicken, Aburaage, carrots, and Konnyaku, as used in this recipe. By changing ingredients to canned Tuna, clams, or mushrooms, however, you can enjoy interesting and tasty variations.
Since there are a lot of ingredients along with seasonings in this rice dish, the rest of the meal can be simple: some soup and vegetables side dishes for dinner. The leftovers can be used to make Onigiri for the next day’s lunch too because it still tastes very good when it’s cold.
- 1 chiken thigh
- 1/3 slab of Konnyaku
- 1/2 carrot
- 1/2 Aburaage
- 2 cups rice (180 ml cup)
- 1/2-1 tsp salt
- 2 Tbsp Soy Sauce
- 2 Tbsp Sake
- 2 Tbsp Mirin
- Cut chicken thigh into bite size pieces. Cut Konnyaku, carrot, and Aburaage thinly.
- Wash rice and put in the rice cooker's removable bowl. Add salt, soy sauce, Sake and Mirin, then add enough water to reach the line for 2-cups rice. Cook like white rice.