Takikomi Gohan Recipe (Japanese Mixed Rice)
Start on a culinary journey into the heart of Japanese cuisine, where tradition and taste intertwine seamlessly. Within this realm, Takikomi Gohan reigns supreme, standing as a masterpiece that transcends the boundaries of ordinary dining. Imagine a canvas painted with a harmonious blend of textures and a symphony of flavors that dance on the palate at the mere mention of this enchanting Japanese mixed rice.
As you delve into the essence of this revered recipe, a world unfolds where simplicity converges with sophistication, and humble ingredients metamorphose into a culinary spectacle. Our Takikomi Gohan recipe extends beyond a mere list of instructions; it extends an invitation to explore the soul of Japanese cooking, to relish the richness of umami, and to craft a dish that encapsulates the very spirit of a culture.
Prepare yourself for a culinary adventure that merges the rich flavors of Japan into a single, delectable dish. Look no further than our Takikomi Gohan recipe—a tantalizing Japanese Mixed Rice that promises to elevate your dining experience. The next time you yearn for a taste of Japan in the comfort of your home, remember this recipe. Share it with friends, experiment with additional ingredients, and make it your own. Takikomi Gohan is more than just a dish; it's a culinary journey that connects you with the heart of Japanese cuisine. Enjoy your flavorful adventure!
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Takikomi Gohan delights the palate with a nuanced symphony of umami, where the earthy richness of wood ear mushrooms and dried tofu skin harmonizes seamlessly with the subtly sweet notes of mirin, all enveloped in the comforting warmth of perfectly cooked rice and the savory depth of dashi stock.
- 1 cup rice (Soak)
- 1 cup mixed vegetables (I use frozen one)
- 1/2 cup wood ear mushroom
- 1/2 cup dried tofu skin
- 500 ml dashi stock (homemade; check out our Dashi Stock recipe)
- 1 tbsp mirin
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- a dash of blackpepper
- 1 tbsp mushroom bouillon
- 1 sprig green onion (garnish)
- a dash of seaweed flake (garnish)
Begin by soaking 1 cup of rice for 5 minutes, then wash it thoroughly. This ensures the rice is ready to absorb all the incredible flavors we're about to introduce.
Combine the soaked rice, mixed vegetables, wood ear mushrooms, dried tofu skin, dashi stock, mirin, sesame oil, soy sauce, black pepper, and mushroom bouillon.
Stir the ingredients well, allowing the flavors to meld together.
Transfer the mixture to a rice cooker and let the magic unfold as the ingredients simmer and the rice absorbs the aromatic essence.
Once cooked, transfer the Takikomi Gohan onto a plate. Sprinkle finely chopped green onions and a dash of seaweed flakes on top.
Servings 3
- Amount Per Serving
- Calories 458kcal
- % Daily Value *
- Total Fat 9.3g15%
- Saturated Fat 0.8g4%
- Sodium 6205mg259%
- Potassium 204mg6%
- Total Carbohydrate 167.6g56%
- Dietary Fiber 4g16%
- Sugars 90.3g
- Protein 36.4g73%
- Calcium 1469 mg
- Iron 15 mg
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Take the time to make a flavorful dashi stock. A good dashi is the backbone of many Japanese dishes, including Takikomi Gohan. You can find our homemade dashi stock recipe here.
- Soak the rice for the recommended time and wash it thoroughly. This helps remove excess starch and ensures the rice cooks evenly, achieving the perfect texture.