Let’s try Japanese Rice Recipes!

Takikomi gohan (flavored rice) is a wholesome fare that offers both nutrients and umami (savoriness). Here are several takikomi gohan recipes that can be easily prepared in a rice-cooker!

Chicken Gomoku Okowa Recipe (glutinous rice with mixed ingredients)

Ingredients (Serves 3-4 ) 2 cups mochi-gome (glutinous rice)

1 chicken thigh

1/4 burdock

1/2 carrot

2 shiitake mushrooms

1/2 deep-fried tofu ● Seasonings

1 Tbsp. sake

1 Tbsp. soy

[sauce]

1/4 tsp. salt

1 Tbsp. mirin

1 tsp. sesame oil

1 tsp. wafu dashi Cooking Directions Wash the mochi-gome and soak in water for about 30 minutes. Cut the chicken thigh into bite-sized cubes. Slice the burdock and carrot into long-thin shavings. Thinly slice the shiitake mushrooms. Pour hot water over the fried tofu to remove excess oil, and then slice into thin strips. Combine all the ingredients from Step 2 with the seasonings. Drain water from the mochi-gome and place in a rice cooker. Put the ingredients from Step 3 with the liquid into the rice cooker. Add water up to a little less than the 2-cup mark. Turn on the rice cooker and cook as usual. After the rice is cooked, lightly mix the rice and let stand for 10 minutes.

Takikomi Gohan with Chestnut and Pork Recipe Ingredients (Serves 3-4) 2 cups rice

11 oz chestnuts (with skin)

7 oz thinly sliced pork

8 green beans ● A

2 Tbsp. soy sauce

1 Tbsp. mirin (sweet cooking rice wine) ● B

1 Tbsp. sake

1/2 tsp. salt

1 tsp. soy sauce Cooking Directions Wash the rice and soak in water for about 30 minutes. Soak the chestnuts in boiling water to soften the skins. Cool briefly, then peel with a knife and soak in water. Cut the pork into bite-sized pieces. Put the chestnuts and pork in a bowl and flavor with the seasonings in [A]. Drain the water from the rice and place in a rice cooker, adding the seasonings [B]; add the chestnuts and pork with the liquid. Pour water into the rice cooker to the 2-cup mark. Turn on the rice cooker and cook as usual. Remove strings from the green beans. Cook in boiling water with a pinch of salt (not listed with the ingredients). When the beans are cooked, drain the water. Cool briefly, and then cut the beans diagonally into 1/3-inch slices. After the rice is cooked, lightly mix in the green bean slices and let stand for 10 minutes.

Asari Clam Gohan Recipe Ingredients (Serves 3-4) 2 cups rice

11 oz asari clams (with shells)

1 cup water

2 Tbsp. sake (cooking sake)

1 Tbsp. soy sauce

1 Tbsp. mirin (sweet cooking rice wine)

1 tsp. salt

2 Tbsp. ginger (fine strips)

Mitsuba (as desired) Cooking Directions Wash the asari clams to remove sand. Place the washed clams in a pan with 1 cup water and sake. Bring to a boil. As soon as the clams begin to open, remove from heat. Drain the clams, and discard the shells. Reserve the broth and strain. Wash the rice and place in a rice cooker. Add the soy sauce, mirin, salt and strained clam broth. Add water up to the 2-cup mark and cook the rice as usual. Once the rice is done, mix the clam and ginger into the rice. Let stand for 10 minutes. Garnish with mitsuba to serve.

Curry Takikomi Gohan Recipe Ingredients (Serves 3-4) 2 cups rice

3 oz wiener sausages

1/2 carrot

1/4 small onion

2 tsp. curry powder

1-1/2 cups soup stock

1 tsp. salt

A dash of pepper

2 Tbsp. white wine

1 Tbsp. butter

1 Tbsp. finely chopped parsley Cooking Directions Wash the rice and drain in a colander. Cut the sausages into 1/3-inch pieces. Finely chop the carrot and onion. Combine the washed rice, curry powder, soup stock, salt, pepper, and white wine in a rice cooker. Add water to the 2-cup mark. Place the sausages, carrot, and onion on top of the rice and cook as usual. Once the rice is cooked, add the butter and stir. Arrange in bowl and garnish with the parsley.

Takikomi Gohan with Octopus and Daikon Recipe

Ingredients (Serves 3-4) 2 cups rice

3 oz boiled octopus

3 oz daikon radish ● Seasonings

2 Tbsp soy sauce

1 Tbsp. sake (cooking sake)

1 Tbsp. mirin (sweet cooking rice wine)

1 tsp. wafu dashi

Chopped green onions (as desired) Cooking Directions Cut the octopus tentacles into 1/3-inch pieces. Chop daikon into 1/3-inch cubes. Wash the rice and put in a rice cooker, add the wafu dashi, sake, mirin and soy sauce. Pour water up to the 2-cup mark. Add the octopus and daikon and cook as usual. Once the rice is cooked, let stand for 10 minutes. Serve in a bowl and garnish with the chopped green onions.

Salmon Takikomi Gohan Recipe Ingredients (Serves 3-4) 2 cups rice

1 sliced salmon fillet

1 tsp. wafu dashi

1 Tbsp. sake (cooking sake)

1 Tbsp. soy sauce

4-5 oba leaves (as desired) Cooking Directions Wash the rice and place in a rice cooker. Combine the wafu dashi, sake, soy sauce, and pour water into the rice cooker to the 2-cup mark and stir lightly. Place the sliced salmon on top as is. Turn on the rice cooker and cook as usual. Once the rice is cooked, take out the salmon. Remove the skin and bones. Shred the salmon and mix it into the rice. Serve in a bowl and garnish with green oba leaves.

Gochiso Magazine, Nijiya Market