7 In Rice/ Side Dish/ Video

Takikomi Gohan Recipe






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.




Takikomi Gohan Recipe

Ingredients

Instructions

  1. Cut chicken thigh into bite size pieces. Cut Konnyaku, carrot, and Aburaage thinly.
  2. 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.
http://www.japanesecooking101.com/takikomi-gohan/



Takikomi Gohan Recipe

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  • Vanessa
    September 12, 2014 at 2:50 am

    This brings back memories of my great grandfather, Shintaro Okada, this was his specialty when we had gatherings. Besides my great-grandpa, my aunt was yhe only one who knew his method of making this dish. Sadly they are both gone and we don’t have anyone to make this dish when we have our family dinners. So, thank you for posting this!
    I do not use rice cooker to make rice, I use the stovetop. Would this work on the stovetop?

    • Noriko
      September 13, 2014 at 10:49 am

      Vanessa,
      it should work on the stove top too. You may have to watch more carefully in terms of doneness and timing while cooking, but you can basically cook like our Steamed Rice recipe. Hope our version is as good as your grand father’s Takikomi Gohan!

  • CL
    September 12, 2014 at 10:31 pm

    I love your website! This dish looks delicious but also easy to make. I would like to give it a try. I happen to have a same rice cooker as yours. I would like to know what setting is yours when making this dish. Regular/sushi or Mixed or others?

    • Noriko
      September 13, 2014 at 10:42 am

      CL,
      you could use Mixed rice mode, but we believe we used just regular mode.

  • Adia
    September 25, 2014 at 11:13 am

    Hi Noriko (thats one of my best friends name also) =)
    I grew up in Japan and so miss chahan. I love your channel and have tried quite a few of your recipes. Would you please do a video on how to make chahan?

    • Noriko
      September 29, 2014 at 8:13 am

      Adia,
      we’ll make Yakimeshi (Chahan). Keep watching!

  • Matthew Bice
    February 17, 2016 at 11:42 pm

    I love this recipe! We cook it weekly! Although my children dislike the texture of the konyaku. As such I use the block as a flavoring tool. I’m excited to make this again tomorrow.