Takikomi Gohan
Rice cooked with mushrooms and carrot in seasoned dashi.
Ingredients
- 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.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
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?
A serving has about 343 calories — 9.5g protein, 65.9g carbs, 3.7g fat, 2.3g fiber. Figures are estimated from the ingredient amounts and will shift with your 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.