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Takikomi Gohan

Prep Time:

15 Minutes

Cook Time:

30 - 45 Minutes


2 Servings



About the Recipe

Takikomi gohan (mixed steamed rice) is a Japanese one-pot rice dish that combines flavour and goodness with white rice before it is cooked. A bowl of rice has been the building block of Japanese nutrition for centuries , so in days past, when people wanted to add more nutrition to their diet, an obvious method was to add that nutrition straight into the rice pot - you could think of takikomi gohan asthe Japanese version of a one bowl pasta dish. Takikomi gohan remains very popular today - great ideas never go out of fashion - this is a quick and convenient way to prepare and consume a nourishing meal with minimum fuss. You can buy takikomi packets that you simply add to your rice before you cook it but, as always, the tastiest way to do it is to prepare it from scratch yourself.


3 cups Japanese rice

(1 cup = 160ml)

1 sheet abura-age

60g carrot, peeled

1 tin (225g-net weight) bamboo shoots, rinse 4-5 times

500ml (approx.) water

3 tsp japanese instant dashi granules

1.5 tsp salt

1.5 tbsp soy sauce

2 tbsp japanese cooking sake

some shredded nori for a garnish


rinse the rice under running water 4-5 times and drain in a sieve

quarter the abura-age and slice thinly

slice the carrot finely and cut into small matchsticks

add the salt, dashi granules, soy sauce & cooking sake to the 

water in a jug and mix well

put the rice into your rice cooker, add the dashi broth

and mix, then top up to the  level 3 mark with extra water if necessary

put the bamboo, carrot & abura-age on top of the rice, but don’t mix yet

cook according to your rice cooker programme

when cooked, mix everything together well

top with some shredded nori just before serving

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