How to make delicious and nutritious Takikomi Gohan (Japanese seasoned rice) with chicken and seasonal vegetables in fluffy white rice flavoured with dashi, soy sauce and mirin. (Serves 4)
- 3 Dried shiitake mushrooms
- 1 Sheet dry kombu
- 300g Short grain Japanese white rice
- Water for soaking
- 150g Chicken thigh (skin on)
- 3 Pieces aburaage (fried tofu)
- 50g Carrot (approx half a small)
- 10g Fresh ginger
- 275ml Cold water
- 2 tbsp Soy sauce
- 2 tbsp Tsuyu sauce (See here for homemade tsuyu recipe)
- 2 tbsp Mirin
- 2 tbsp Sake
- First, measure out 300g of Japanese short grain rice and rinse it 3 times to wash it. (It's okay if the water is still cloudy.)
- Pour your rice into a bowl and add enough water so the rice is completely covered. Allow it to soak for one hour.
- Place the shiitake mushrooms and sheet of kombu into 275ml of cold water and soak it for one hour. This will make a dashi.
- Once the rice has been soaking for 1 hour, pour it into a sieve to drain the water and leave it to dry until it's time to cook. (I recommend leaving the rice in the sieve over the sink or a container to let the excess water drip out.)
- Remove the shiitake mushroom from the dashi and cut it into fine slices. (You can discard the kombu or use it to make kombu onigiri filling)
- Cut the carrot and into small, thin strips. Slice the aburaage to your preferred thickness.
- If your chicken thigh has the skin on, peel it off. Cut the chicken meat into small pieces, approximately 1 inch big. (2-3cm)
- Heat a small frying pan on medium (no oil needed) and add the chicken skin. Place a lid on (the fat tends to splash) and fry on both sides until crispy.
- Once done, take the crispy skin out of the pan and set aside. In the same pan, add your small chicken pieces and fry until the outside is sealed.
- Next, add your carrots, ginger, shiitake mushroom and aburaage to the pan. Stir fry them for a minute to allow your other ingredients to absorb some flavour from the chicken. (You do not need to cook them through as they will cook with the rice later.)
- Remove the pan from the heat and set aside.
- Transfer the dried rice to a pot and add the homemade dashi.
- Add the contents of the frying pan to the pot on top of the rice. Cut the chicken skin into small pieces and add that too.
- Finally, pour 2 tbsp soy sauce, 2 tbsp tsuyu sauce, 2 tbsp mirin and 2 tbsp of sake into the pot. IMPORTANT: Do not mix!
- Place the pot onto the stove with the lid on. On a medium heat, bring it to a boil. (Listen carefully and try to refrain from removing the lid.)
- Once you can heat it boiling, set a timer for 2 minutes.
- After two minutes, reduce the heat to medium low and set a timer for 3 minutes.
- Once 3 minutes have passed, turn the heat right down to the lowest setting and set a timer for 5 minutes.
- Blast the heat for 10 seconds on the highest setting and then turn it off. Leave the rice pot on the warm stove and allow to steam for 20 minutes.
- After 20 minutes, mix the rice thoroughly and serve.
Leftovers should be frozen (not refrigerated) and then thoroughly reheated in the microwave before eating.
- Prep Time: 15 mins
- Soaking Time: 1 hour
- Cook Time: 35 mins
- Category: Rice
- Method: Simmering
- Cuisine: Japanese
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