Takikomi Gohan
Rice cooked with mushrooms and carrot in seasoned dashi.
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Join HomecookedIngredients
- 300 g Japanese short-grain rice
- 150 g Shimeji mushrooms
- 1 Carrot
- 60 g Fried tofu pouches
- 1 Kombu (dried kelp)
- 2 tbsp Japanese light soy sauce (usukuchi)
- 1 tbsp Mirin
- 2 Scallions (optional)
Method
- Rinse the rice in several changes of cold water until the water runs nearly clear, then drain well.
- Thinly slice the carrot into matchsticks, pull the shimeji into clusters, and slice the aburaage into strips.
- Layer the drained rice, vegetables, and aburaage in a heavy pot, pour over a kombu dashi seasoned with the usukuchi soy and mirin, and bring to a boil over medium-high heat.
- Cover, drop the heat to low, and cook undisturbed until the liquid is absorbed and the rice is tender, about 14 minutes, then let it rest off heat.
- Fluff the rice gently with a paddle, fold through, and serve scattered with scallion.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Takikomi Gohan
Takikomi gohan is a Japanese mixed-rice dish in which the rice is cooked together with vegetables and seasonings in a single pot, so every grain absorbs the flavor of the broth rather than being topped after the fact. It is deeply seasonal and homey cooking — the kind of dish that shifts with what is good at the market, here built around shimeji mushrooms, carrot, and strips of aburaage, the fried tofu pouches that lend a soft, savory chew. The cooking liquid is a kombu dashi seasoned with pale usukuchi soy and mirin, chosen specifically to season the rice without darkening it. As the rice steams, it drinks in that gentle, umami-rich stock.
The finished bowl tastes clean and quietly savory, with earthy mushroom, a whisper of sweetness from the mirin and carrot, and the marine depth of kombu running underneath. It is naturally vegan in this form and sits comfortably as a light main or as part of a larger Japanese spread with soup and pickles. Because everything cooks in one pot, it is more forgiving than it looks — the main discipline is rinsing the rice well and then leaving the lid alone so the grains steam evenly. A gentle fold with a paddle and a scatter of scallion at the end keeps the texture loose and the aromatics fresh.
Takikomi Gohan: frequently asked questions
How many calories are in Takikomi Gohan?
One serving of Takikomi Gohan has about 342 calories, with 9g of protein, 68g of carbs, 4g of fat and 2g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Takikomi Gohan gluten-free?
As written, no — it contains Japanese light soy sauce (usukuchi). You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Takikomi Gohan take to make?
About 35 minutes start to finish, but only around 15 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Takikomi Gohan?
The core ingredients are essential, but you can leave out scallions — they're optional and mainly there for extra flavor or finish.
How many servings does Takikomi Gohan make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.