Takikomi Gohan (Japanese Seasoned Rice)

What is Takikomi Gohan?

Takikomi gohan (炊き込みご飯) is a flavorful dish made by cooking rice with meat or fish, vegetables, dashi and seasonings. Cooking everything together in a pot results in delicious rice with a deep flavor. Takikomi Gohan is treated the same as a regular bowl of rice and commonly served with a main (of fish or meat) and a side of miso soup. It is a common fall dish and often incorporates seasonal produce such as mushrooms and chestnuts.

The name comes from the words “takikomu” which means to cook rice, meat and vegetables together. Depending on the region, it also sometimes goes by other names such as “gomoku meshi” in Eastern Japan (Kanto) or “kayaku meshi” in Western Japan (Kansai).

Another similar dish is “maze gohan,” which means “mixed rice.” However, one key difference is the fact that the ingredients for maze gohan are mixed in after the rice is cooked, while takikomi gohan are made by cooking the rice and other ingredients together.

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Chicken Takikomi Gohan at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

Troubleshooting & FAQ

Making Takikomi Gohan can be tricky and more challenging than cooking plain rice. Simply throwing rice, meat, and vegetables into a pot won’t do the trick because the ingredients’ reaction can lead to unexpected failure.

When I first tried this recipe, I faced some failures, but along the way, I discovered some helpful tips I want to share with you.

Here are some common problems and solutions to fix them in a FAQ-style format.

The rice is undercooked/too hard

One of the common issues with Takikomi Gohan is undercooked rice, where the core remains hard. At the same time, it might seem like a cooking time issue, but the root causes often differ. Here are some potential reasons:

1. Insufficient Water Absorption: Rice needs to absorb water adequately. If mixed in condiments, it can increase osmotic pressure, preventing water from entering the rice grains. Soak the rice in plain cold water for 30 minutes to 1 hour before cooking to counter this. After soaking, drain and let the surface of the rice dry to avoid over-saturation.
2. Premature Ingredient Mixing: Mixing ingredients with rice before cooking can cause uneven cooking. Vegetables might absorb the water meant for the rice. Instead, layer the ingredients on top of the rice, allowing the rice to simmer in water while steaming the ingredients. For instance, layer as follows: rice, chicken, carrot, mushroom, and then fried tofu.
3. Excessive Oily Ingredients/Condiments: Some rice cookers adjust heating based on temperature sensors. Too much oil can disrupt this, leading to undercooked rice. If using oily ingredients, ensure your rice cooker has a “Takikomi gohan” setting.
4. Overfilling the Rice Cooker: Filling beyond the cooker’s capacity can disrupt its sensors, resulting in undercooked rice. Ensure ingredients only fill 60-70% of the cooker’s capacity. For larger batches, I recommend cooking it in a pot on the stove instead.
5. Early Addition of Condiments: Seasonings like soy sauce can prevent rice from absorbing water due to their salt content. Delay adding condiments until the appropriate time in the cooking process.

Rice being soggy/too wet

Another common issue with Takikomi Gohan is on the other end of the scale when the rice becomes too wet or mushy. This often results from excess liquid, and there are typically two main culprits.

Firstly, overusing condiments can be problematic. Ingredients like soy sauce, mirin, and sake contribute additional moisture. Adjusting the water quantity to account for these additions is vital, ensuring the right liquid balance for rice.

Secondly, incorporating ingredients with high water content, such as radishes or mushrooms, can lead to a soggier result. The moisture from these ingredients seeps out during cooking, increasing the overall liquid in the pot. Japanese rice is extremely absorbent and even once it’s done, it will continue to absorb any excess moisture that leaks out of other ingredients.

If you’re keen on using such ingredients, consider reducing the initial water amount or try pre-cooking them to evaporate some of their moisture.

Uneven taste and color

An uneven flavor is a common issue with Takikomi Gohan. There are a few reasons why this might happen:

1. Mixing Ingredients and Rice Before Cooking: Combining the rice with the other ingredients before cooking can lead to an uneven distribution of flavors. The ingredients should be layered on top of the rice, not mixed in.
2. Delay in Cooking After Adding Condiments and Ingredients: The flavors can become uneven if there’s a long gap between adding the condiments and cooking the rice. For instance, if you prepare the rice the night before and use a timer function on your rice cooker, the condiments might settle at the bottom. This means the rice at the bottom gets a stronger flavor, leading to inconsistent taste and color throughout the dish.

The key takeaway for perfect Takikomi Gohan is to cook it immediately after adding the condiments and ingredients and to keep the ingredients layered on top of the rice rather than mixing them in. This ensures even flavor and perfectly cooked rice.

How to Revive Under-Cooked Takikomi Gohan

Hard rice in Takikomi Gohan doesn’t mean it’s a lost cause. You can bring it back to its desired texture with a little effort. If you find your Takikomi Gohan a bit on the harder side:

1. Spread it Out: Lay the rice thinly across a plate. This ensures even reheating.
2. Moisten the Rice: Lightly sprinkle 1-2 tablespoons of water over the rice. This helps soften the grains.
3. Cover and Microwave: Wrap the plate with plastic wrap. Microwave it at 500-600W for 2-3 minutes.
4. Stir and Repeat: After the initial heating, mix the rice to ensure even softening. If needed, microwave again in 1-2 minute intervals, stirring between sessions until the rice reaches the desired softness.

This method can breathe new life into your Takikomi Gohan and save a dish that might otherwise have been discarded.

How to Store

If you have leftover Takikomi Gohan, freezing is the best way to preserve its freshness for later enjoyment. Making it into rice ball shapes and wrapping each in saran wrap is convenient for single servings.

Once wrapped, you can place the rice balls in a Tupperware container or a zip-lock bag, ensuring minimal air inside to maintain freshness. Stored this way, the Takikomi gohan should remain fresh for up to a month in the freezer.

When you’re ready to eat, take out the desired portion and microwave it directly. It’s worth noting that refrigeration isn’t ideal for Takikomi Gohan as it can make the rice hard and less flavorful, so freezing is the preferred method.

I hope you enjoy this Chicken Takikomi Gohan recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!