Easy Japanese Lunch: Tomato Takikomi Gohan

dashi

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth adds flavor while being plant-based.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness of mirin.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a similar cooking profile.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

Rinse the rice in cold water about 3 to 4 times and drain it.

Soak the rice in fresh water for at least 30 minutes.

Drain the soaked rice and add 2 cups of fresh water.

Bring the water to a boil over medium heat.

Stir in salt and vegetable bouillon powder until well combined.

Make eight shallow cuts on the surface of the tomato and place it in the center of the pot on top of the rice.

Cover with the lid, lower the heat, and let it cook for 12 minutes.

If using a rice cooker, cook it on the regular white rice setting.

Once the rice is done, turn off the heat and let it sit for 10 minutes without opening the lid.

Remove the tomato, drizzle olive oil, and sprinkle black pepper on top.

Mix everything, breaking the softened tomato and folding it into the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary