Takikomi gohan

Takikomi Gohan In A Tsuki Rice Cooker

Japanese rice dish in which short-grain rice is cooked with vegetables, mushrooms, seafood, or meat. It’s usually seasoned with Japanese stock (dashi) and soy sauce. In this recipe we use Tuna or Salmon and prepare it all in a rice cooker.

AuthorHungry PandaDifficultyIntermediate

Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

INGREDIENTS
 2 rice measuring cups short grain rice
 1 tin white meat albacore tuna (alternatively use 200g skinless salmon - remove skin during cooking)
 3 dried shitake mushrooms or 150g beech mushrooms
 2 tbsp soy sauce
 2 tbsp mirin
 1 tbsp granular dashi
 1 medium carrot, julienned
 1 ½ mirin
 20 g gobo (burdock root) - shave the outer skin using the back part of a knife
 2 tbsp sugar
 1 tbsp sesame seeds to garnish
 2 sticks mitsuba (Japanese parsely) or spring onions to garnish

HOW TO MAKE
1

Add the rice to a rice cooker bowl and fill with water to the 2 cup SHORT GRAIN rice level line.

Takikomi Gohan

2

Add soy sauce, mirin, dashi, gobo, carrot and the sugar, Mix and leave for 15 minutes, then select the SHORT GRAIN function and press START to begin cooking.

Takikomi Gohan

3

While the rice is cooking cut and clean the mushrooms: if using shitake mushrooms soak in water for 15 minutes, then squeeze out the water and cut into strips. If using beech mushrooms cut the base and separate them.

Takikomi Gohan

4

Salt the salmon on both sides and massage it in. Let it rest for 20 minutes. Chop the spring onions and put it aside.

Takikomi Gohan

5

30 minutes into the rice cooking add the salmon (or Tuna) and mushrooms to the top of the rice. Close the lid and let it continue to cook. *NOTE: if you used salmon with skin, peel the skin before anything else.

Takikomi Gohan

6

After the rice is cooked stir once again and allow to rest on KEEP WARM for 10 minutes.

Takikomi Gohan

7

Add the spring onion and the sesame then stir well through the rice.

Takikomi Gohan

8

Garnish with extra spring onon and sesame seeds.

Takikomi Gohan

Ingredients

INGREDIENTS
 2 rice measuring cups short grain rice
 1 tin white meat albacore tuna (alternatively use 200g skinless salmon - remove skin during cooking)
 3 dried shitake mushrooms or 150g beech mushrooms
 2 tbsp soy sauce
 2 tbsp mirin
 1 tbsp granular dashi
 1 medium carrot, julienned
 1 ½ mirin
 20 g gobo (burdock root) - shave the outer skin using the back part of a knife
 2 tbsp sugar
 1 tbsp sesame seeds to garnish
 2 sticks mitsuba (Japanese parsely) or spring onions to garnish

Directions

HOW TO MAKE
1

Add the rice to a rice cooker bowl and fill with water to the 2 cup SHORT GRAIN rice level line.

Takikomi Gohan

2

Add soy sauce, mirin, dashi, gobo, carrot and the sugar, Mix and leave for 15 minutes, then select the SHORT GRAIN function and press START to begin cooking.

Takikomi Gohan

3

While the rice is cooking cut and clean the mushrooms: if using shitake mushrooms soak in water for 15 minutes, then squeeze out the water and cut into strips. If using beech mushrooms cut the base and separate them.

Takikomi Gohan

4

Salt the salmon on both sides and massage it in. Let it rest for 20 minutes. Chop the spring onions and put it aside.

Takikomi Gohan

5

30 minutes into the rice cooking add the salmon (or Tuna) and mushrooms to the top of the rice. Close the lid and let it continue to cook. *NOTE: if you used salmon with skin, peel the skin before anything else.

Takikomi Gohan

6

After the rice is cooked stir once again and allow to rest on KEEP WARM for 10 minutes.

Takikomi Gohan

7

Add the spring onion and the sesame then stir well through the rice.

Takikomi Gohan

8

Garnish with extra spring onon and sesame seeds.

Takikomi Gohan

Takikomi gohan

Ingredients of takikomi usually vary depending on the season. Popular ingredients include – bamboo shoots, beef (thinly sliced or scraps), chestnuts, fall clams or asari, Hijiki seaweed, Matsutake mushrooms, king oyster, maitake, shimeji, Pacific saury or Sanma and peas. Ingredients should be 25% ratio to rice.


Watch our recipe video to see how it’s made!