Japanese Mixed Rice (Takikomi Gohan) Recipe

Name: Japanese Mixed Rice (Takikomi Gohan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups white rice; 2 ounces boneless skinless chicken thighs (meat only); 2 1/2 inches carrots; 2 dried shiitake mushrooms (regular button mushrooms will do); 1 teaspoon sake (for seasoning chicken before cooking); 1 cup stock; 1/2 cup water, used to soak shiitake mushrooms (if you didn't do this, no prob, just use 1/4 cup extra stock, 1/4 cup extra water); 1 1/2 teaspoons sugar; 2 tablespoons sake; 1 1/2 tablespoons soy sauce; 1/2 teaspoon salt

Servings: persons

1 1/2 cups white rice
2 ounces boneless skinless chicken thighs (meat only)
2 1/2 inches carrots
2 dried shiitake mushrooms (regular button mushrooms will do)
1 teaspoon sake (for seasoning chicken before cooking)
1 cup stock
1/2 cup water, used to soak shiitake mushrooms (if you didn't do this, no prob, just use 1/4 cup extra stock, 1/4 cup extra water)
1 1/2 teaspoons sugar
2 tablespoons sake
1 1/2 tablespoons soy sauce
1/2 teaspoon salt

1
Cook the rice as per usual and drain.
2
Remove fat and skin from chicken, cut into small pieces, sprinkle sake onto the chicken and let stand for about 10 minutes.
3
Cut the carrot into julienne strips (very thin!).
4
If using dried shiitake, soak in 1/2 cup of water to soften, remove stem and cut into julienne strips. If using regular button mushrooms, just go ahead and cut into little pieces skipping the soaking step (same if you are using other type of fresh (not dried) mushroom).
5
Pour the stock, mushroom soaking water (or water and extra stock), chicken, carrot, and mushroom into a pot and heat.
6
When it begins to boil, add sugar and sake, and simmer for about 2 minutes Add soy sauce and sale, and continue to simmer for a couple more minutes.
7
Remove the solids from the pot (use a colander with a pot/bowl underneath if you need to), and let the liquid stand until cool (if using a rice cooker, liquid should be cool; if stovetop, then it doesn't matter).
8
Place the rice into the liquid. If there it is a bit dry, add more warm water. Add the solid ingredients back in, and cook (or transfer to rice cooker and cook as usual).
9
When it's done, keep covered for about 10 minutes. Mix the rice so that the ingredients will spread evenly.
10
Put into small bowls and serve.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups white rice, 2 ounces boneless skinless chicken thighs (meat only), 2 1/2 inches carrots, 2 dried shiitake mushrooms (regular button mushrooms will do), and more.

Yes, Japanese Mixed Rice (Takikomi Gohan) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Mixed Rice (Takikomi Gohan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions