How to Make the Perfect TAKIKOMI GOHAN (Japanese Mixed Rice Recipe)

dashi

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth offers a lighter option while maintaining flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar adds acidity without the sweetness of mirin.

chicken

🥗Healthier: tofu

💰Cheaper: canned mushrooms

Tofu provides protein while being more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake.

Prepare dashi stock by soaking 2 shiitake mushrooms in 1 cup of water for 4-6 hours or overnight.

Wash and soak uncooked Japanese rice for 30 minutes, then set aside.

Peel and cut the carrot into 1-inch pieces.

Wash and scrub 3 inches of burdock, then soak in water to prevent browning.

Prepare 3 types of mushrooms: clean shiitake, separate shimeji, and cut maitake into smaller pieces.

Cut shiitake mushrooms into slices, discarding the stems.

Cut 2 ounces of chicken into half-inch pieces.

Combine the soaked rice and shiitake soaking water in a pot, ensuring there is 1 cup of liquid total.

Add 2 tablespoons of soy sauce, 1/2 tablespoon of mirin, and 1 teaspoon of instant dashi stock to the pot and mix.

Layer the chicken, mushrooms, burdock, and carrot on top of the rice mixture.

Cover the pot and cook: bring to a boil, then reduce heat to medium for 2 minutes, then to low for 10 minutes, and finally turn off the heat and let sit covered for 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens