The ONLY Japanese Claypot Chicken Rice (Takikomi Gohan 炊き込みご飯) Recipe You Need

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.

Rinse the rice and soak it for 30 minutes. Drain the water completely and set aside for 10 minutes on minimum.

Tear konjac with hand into small pieces and blanch for 3-5 minutes.

Slice and shape the carrots.

Cut and slice the bamboo shoots into 2 inch slices.

Break maitake and shimeji mushrooms apart.

Cut the chicken thighs into 2*2cm cubes and marinate with soy sauce, mirin and sake.

Stir fry the blanched konjac, chicken and carrots.

Assemble the donabe: Cover the bottom with soaked, drained rice and pour in the broth. Top the rice with sautéed ingredients, assorted mushrooms, and bamboo shoots.

Cook 14 mins over medium low heat, lid covered.

Turn off the heat and cook with residual heat for another 20 mins.

Open the lid and mix everything. Optionally, garnish with dried chili threads and chopped scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens