Takikomi Gohan Recipe

Name: Takikomi Gohan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large dried shiitake mushrooms; 1 6 square-inch piece kombu; 2 cups warm water; 4 ounces fresh cremini mushrooms, sliced; 3-inch piece carrot, peeled and cut into thin rectangles; 2-inch piece fresh ginger, peeled and finely chopped; 1 tablespoon mirin; 1 teaspoon honey; 2 tablespoons soy sauce; 1/2 teaspoon salt; 2 cups Japanese rice, washed and drained; cilantro leaves, for garnish

Servings: persons

2 large dried shiitake mushrooms
1 6 square-inch piece kombu
2 cups warm water
4 ounces fresh cremini mushrooms, sliced
3-inch piece carrot, peeled and cut into thin rectangles
2-inch piece fresh ginger, peeled and finely chopped
1 tablespoon mirin
1 teaspoon honey
2 tablespoons soy sauce
1/2 teaspoon salt
2 cups Japanese rice, washed and drained
cilantro leaves, for garnish

1
1. Soak the dried shiitake mushrooms and kombu in the warm water for at least 30 minutes. Remove the kombu and mushrooms from the water, squeezing out the excess water, and set them aside. Reserve the soaking water. Cut off the stems of the mushrooms and cut the caps into thin slices.
2
2. Pour the reserved mushroom soaking water in a medium-size pot and add the sliced shiitake and cremini mushrooms, carrots, and ginger. Cook over medium heat. When it begins to simmer, add the mirin and honey and continue cooking for 1 minute. Then add the soy sauce and salt and simmer for another minute.
3
3. Drain the ingredients into a sieve over a bowl, keeping the solids and liquids separate. Put the washed rice in a rice cooker or pot and add the solid ingredients. Measure the strained liquid-add water or pour off some of the liquid so it measures 2 cups. (Use slightly more liquid if you are cooking in a pot rather than in a rice cooker.) Pour the liquid into the rice cooker, or pot, place the kombu on top, and cook as usual. When the rice has finished, discard the kombu and stir to distribute the ingredients. Garnish each serving with a few cilantro leaves.

429

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 12 ingredients. The key ingredients include: 2 large dried shiitake mushrooms, 1 6 square-inch piece kombu, 2 cups warm water, 4 ounces fresh cremini mushrooms, sliced, and more.

Yes, Takikomi Gohan falls under the General 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!

Takikomi Gohan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions