mixed rice

Takikomi Gohan is a wonderful and comforting Japanese mixed rice recipe made with seasonal ingredients. &nbsp;This recipe is also gluten free!

Takikomi Gohan (Japanese Mixed Rice)

shiitake mushrooms ((15 g))

water ((120 ml))

konnyaku (konjac) ((3 oz, 85 g))

aburaage (deep-fried tofu pouch) ((¾ oz, 20 g))

oz carrot ((3", 7.5 cm, 60 g))

oz gobo (burdock root) ((4", 10 cm, 35 g))

boneless skinless chicken thigh ((4.8 oz, 135 g))

½ Tbsp mirin

½ Tbsp soy sauce

Mitsuba (Japanese parsley) ((or 1 green onion))

Prepare all the ingredients.

Wash the rice in a large bowl. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the opaque water. Gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times.

Let the rice soak in water for 30-60 minutes. This helps the rice absorb the seasonings later on and become more tender and moist after cooking. Transfer the rice into a sieve and drain completely for at least 15 minutes. Place the washed and drained rice in the rice cooker.

Meanwhile, prepare the other ingredients. Soak 3 dried shiitake mushrooms in a ½ cup of water for 15 minutes. I place a smaller bowl on top to keep the mushrooms submerged in the water at all times.

In a small saucepan, bring 2 cups of water to boil. Put ⅓ konnyaku and cook for 1 minute to get rid of the smell. Transfer the konnyaku to a plate to cool. Add the aburaage to the same pot of water and cook for 1 minute. This removes excess oil from the aburaage. Transfer aburaage to a plate to cool. Discard the water.

Shave off the gobo skin with the back of the knife. Don’t peel the gobo with a peeler to keep the earthy flavor and fragrance. Then make a “cross” slit on tip of the gobo as you see in the picture below.

Make a lengthwise cross-shape incision about 1 ½ inch deep at one end.  Shave from that end as if you were sharpening a pencil with a knife while constantly rotating with the other hand.  Soak in the water to prevent from changing color.

Cut the carrot in half lengthwise and cut diagonally into thin slices. Then cut the slices into julienned or smaller pieces.

Cut the aburaage and konnyaku into thin small strips.

Cut the chicken thigh into 3/4 inch (2 cm) slanted pieces. Hold your knife at 45 degree angle and slice the chicken. This “sogigiri” cutting technique gives the chicken more surface area so it will cook faster and soak up flavors quickly.

Squeeze the liquid from dried shiitake mushrooms and save the liquid (this is called Shiitake Dashi). Remove the stem and cut the caps into thinly slices.

Strain the Shiitake Dashi into a bowl through a fine mesh strainer to get rid of dirty particles. Set aside. In a measuring cup, add all the shiitake dashi and then pour dashi so you’ll have 1 ½ cup (360 ml) of liquid. Add it to the rice cooker and mix well.

Now your ingredients are ready!

Add 1 ½ Tbsp. soy sauce and 1 ½ Tbsp. mirin to the rice.

Pour the dashi &amp; shiitake dashi mixture into the rice and mix well.

Add the chicken and evenly distribute over the rice. Do NOT mix the rice with ingredients. The rice won’t be able to absorb enough water to cook and it will end up with a hard texture. Continue from the hard ingredients to softer ingredients. Without mixing all up, start cooking the rice. If you have a&nbsp;“Mixed Rice” option, use it (See Notes below).&nbsp;

Once the rice is done cooking, use a rice paddle to stir the rice and vegetables with light slicing and tossing motions to distribute the ingredients evenly. The bottom of the rice gets slightly caramelized, and this part is called Okoge and it’s especially tasty.

Serve the rice hot or at room temperature. Sprinkle chopped mitsuba or green onion on top. You can keep the leftover rice in the freezer up to 1 month.

Cooked with ginger, fried tofu skin, and soy sauce base sauce, this Japanese Ginger Rice is so fragrant that you would enjoy it on its own.

Ginger Rice

rice

aburaage (deep-fried tofu pouch)

oz ginger ((30 g) (preferably young ginger))

water

soy sauce

Tbsp sake

mirin

salt

Gather all the ingredients.

Rinse the rice and drain well. For detail instructions, click here for the recipe and video.

Boil water in a small saucepan and pour on top of aburaage. This will remove the oil coated on the aburaage (manufacture’s oil doesn’t taste good, so this extra step will improve flavor of aburaage).

Cut in half lengthwise and slice thinly into strips.

Peel the ginger and cut it into julienned pieces.

Mix all the ingredients for the seasonings in a 2 cup measuring cup. Then add water to the seasonings so that the liquid totals 1 ½ cup (equal volume as rice).

Place the (drained) rice into the rice cooker. Pour the liquid into the rice cooker and mix well, and add ginger and aburaage on top.

Start cooking.&nbsp;If you have a&nbsp;“Mixed Rice” option, use it (See Notes below).&nbsp;When the rice is done, let it steam for another 10 minutes. Fluffy it up with the rice paddle and serve.

Takikomi Gohan is a Japanese rice dish typically seasoned with soy sauce.&nbsp; Although I've seen Takikomi Gohan on a menu at a high-end Japanese restaurant here in San Francisco Bay Area, most of you probably haven't heard of this dish.

Gobo And Miso Takikomi Gohan

rice rice rice

gobo (burdock root)

carrot

Chikuwa (fish cake)

Tbsp miso ((I use Awase Miso, see Notes))

yuzu kosho ((optional))

nori seaweed (kizami nori) ((to garnish))

Gobo and Miso Takikomi Gohan

Rinse rice until water is almost clear (See How To Make Rice). Drain well in a fine mesh sieve and leave it for at least 30 minutes. Place rice in the rice cooker.

Peel the gobo root and cut in half lengthwise and thinly slice diagonally.

In a medium bowl, soak gobo root in water or vinegar water (2 cups water + 1 tsp. vinegar) for 15 minutes to prevent from changing color and drain well.

Peel the carrot and cut in half lengthwise and slice thinly.

Cut chikuwa into thin pieces.

In a small bowl, combine soy sauce, Miso, Mirin, and sake and mix well.

Pour the seasonings into the rice cooker and mix well.

Then add water up to “3”, the specified level marked in the inner bowl.

Add the gobo root, carrot, and chikuwa on top of the rice.

Place in the rice cooker and start cooking. If you have a “Mixed Rice” option, use it (See Notes below).

When rice is done cooking, wait 10 minutes before you open the rice cooker. Mix well and serve Takikomi Gohan with Yuzu Kosho for spicy taste and garnish with shredded nori sheet.

Caramelized sweet onion, seasoned with soy sauce and mirin, this simple Sweet Onion Takikomi Gohan is flavorful and aromatic rice to accompany your next Japanese meal.

Sweet Onion Takikomi Gohan

sweet onion

tsp neutral-flavored oil (vegetable, canola, etc)

Mitsuba (Japanese parsley) ((or green onion

Rinse rice until water is almost clear. Soak in water for 30 minutes.  Drain in a fine-mesh sieve for 15 minutes.

Thinly slice the onion.  I cut the onion against the grain so the onion keeps the texture after cooked.

In a frying pan, heat the oil over medium heat. Add the onion and pinch of salt and sauté onion until they are tender.

Add mirin and soy sauce.

Continue to sauté until the sauce is thickened.

Add the drained rice into the rice cooker and pour the sauteed onion including sauce.

Add the water up to “2 cup line” on the inner bowl and click start to cook.&nbsp;If you have a&nbsp;“Mixed Rice” option, use it (See Notes below).&nbsp;

When rice is finished cooking, chop mitsuba into small pieces and fluff up the rice with rice scooper.  Serve the rice and garnish with mitsuba.

Sansai Gohan is a mixed rice dish filled with fresh, tender, fragrant mountain vegetables. Welcome the arrival of spring&nbsp;by enjoying a bowl of lightly seasoned mountain vegetable rice!

Sansai Gohan (Rice With Mountain Vegetables)

kombu (dried kelp) ((4" x 5"

water ((600 ml))

rice rice

aburaage (deep-fried tofu pouch) ((1 rectangular piece = .7 oz = 20 g) (optional))

7-8 oz Sansai Mix (Sansai Mizuni) ((200-250 g))

Tbsp soy sauce

Sansai Gohan (Rice with Mountain Vegetables)

To make kombu dashi - Add kombu in 2 ½ cup water. Let the kombu steep in water until ready to use.

Rinse rice and soak in water for 20 minutes. If you’re using short grain rice, ALWAYS soak the rice before you cook. Then drain excess water well, making sure there is NO MOISTURE left in the rice. We do not want to dilute the seasonings.&nbsp;

To remove the oil from aburaage, you can either pour boiling water over the tofu pouch in a sieve over the sink, or have a quick blanch over the boiling water in a small pot for 15 seconds (flipping 1-2 times).

Cut the aburaage thinly.

Drain the sansai mizuni in a sieve and quickly rinse with running water.

In a rice cooker bowl, add the rice and seasonings (3 Tbsp soy sauce (usukuchi or GF), 2 Tbsp sake, 2 ½ Tbsp mirin, and ½ tsp salt).

Then add in kombu dashi (remove kombu first) and mix well.

Add the&nbsp;sansai mix and aburaage on top. Place in the rice cooker and start cooking.&nbsp;If you have a&nbsp;“Mixed Rice” option, use it (See Notes below).

Once the rice is cooked, using a rice scooper, fluff the rice and combine well with ingredients.  Serve in a rice bowl and enjoy!

Seasoned Rice with Japanese flavour recipe. It is simple and easy to make yet you can create a delicately flavoured dericious rice!

Seasoned Rice with Japanese Flavour (Takikomi Gohan)

400 grams/14 ounces short grain white rice (2cups) (*1)

g carrot (1/4 cup chopped carrot)

tofu

Konnyaku (konjac) (*3)

410 milliliters/14floz Dashi stock (1 & 2/3 cups + 2 tsp)

tsp salt

tbs soy sauce (*4)

tbs sake (*4)

mirin (*4)

tbs sugar

30 min prior to cooking, wash the rice a few times and let the rice soak in water for at least 30 minutes. *5

Meanwhile, cut the chicken into about 1 cm sized dice, and slice the carrot, deep fried tofu, and konnyaku. *6

Set the chopped ingredients aside.

Drain the rice and place it in the rice cooker.

Add all the seasonings in a measuring cup and add water to make a total of 2 cups (that is, the water and the seasoning should together equal 2 cups) and pour onto the rice in the rice cooker. *7

Place the rice cooker over high heat. When it boils, turn the heat down to low-medium with the lid on. From this point forward, do not open the lid and cook a further 15-20 minutes.

After 15-20 minutes, turn the heat off and let it stand for further 10 minutes without opening the lid to steam cook.

Open the lid and turn the rice and ingredients to spread evenly and also let the excess moisture evaporate.

Serve the seasoned rice in a rice bowl.

Who needs take-out when you can make this quick &amp; tasty wok charred shrimp fried rice at home!

Shrimp Fried Rice

shrimps ((6 shrimp; shelled and deveined))

lettuce

green onion/scallion

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

egg (50 g w/o shell)

Tbsp sesame oil (roasted)

sake

⅛ tsp white pepper powder

black pepper

If your shrimp is not shelled and deveined, please see How To Devein and Clean Shrimp. Cut shrimp into ½ inch (1.3 cm) pieces.

Cut iceberg lettuce and scallion into small pieces.

Gently whisk the egg in a small bowl.

Heat wok until surface almost smoking, add the oil and spread it around till it coats the surface evenly. Add the egg and cook over high heat. The egg will not stick to the pan as long as you put enough oil. Quickly mix it with a spatula and when it’s 80% cooked, take it out and put on a plate.

In the same wok, add shrimp and then sake and salt. Cook until shrimp change color outside. The inside doesn’t have to be cooked through at this time. Take shrimp out onto the plate.

Add sesame oil and cook scallion, stir until nicely coated with oil.

Add the rice and break up the chunks of rice. Toss the wok and mix well together.

When rice is coated with oil, put the egg and shrimp back in the wok again and toss all together. Add lettuce, white pepper, freshly ground black pepper, and soy sauce. Toss the wok frequently and mix it all together. Serve immediately.

https://www.youtube.com/watch?v=6ML2RMpklUU

Delectable wok charred fried rice tossed with shrimp, egg, and green onion, simply irresistible. 

For the complete recipe:
http://www.justonecookbook.com/recipes/shrimp-fried-rice/

Ingredients:

6 shrimps (100 g, 3.7 oz), shelled and deveined
1 leaf iceberg lettuce (30 g, 1 oz)
1 scallion/green onion
2 Tbsp. vegetable oil
1 egg
1 Tbsp. sesame oil
1 tsp. sake
¼ tsp. salt
2 cups day-old cold cooked rice
⅛ tsp. white pepper
Freshly ground black pepper
1 tsp. soy sauce

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How to Make Shrimp Fried Rice (Recipe) 海老チャーハンの作り方（レシピ）

This warming broth is the perfect midweek meal as the temperature begins to drop.

Coconut and chilli poached chicken with mixed rice

coconut milk

(1L) Massel Chicken Style Liquid Stock

lemongrass stalk, bruised

(25 grams) ginger, thinly sliced

coriander, leaves picked, roots

chicken breast

tbs fish sauce

lime

maple syrup

(300 grams) brown rice

(60 grams) black wild rice

green beans, blanched, refreshed

Thai basil & mint leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Super easy, copycat recipe for Trader Joe&#039;s popular Japanese Fried Rice with Edamame, Tofu, and Hijiki Seaweed! Keep the ingredients stocked in your kitchen, and you can make this delicious fried rice any time, any day. It&#039;s gluten free and vegetarian/vegan!

Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed

hijiki seaweed

carrot ((2.8 oz, 78 g))

edamame ((2.4 oz; defrosted, pod discarded))

Tbsp sugar

soy sauce ((I used Kikkoman Gluten-Free Tamari Soy Sauce))

Gather all the ingredients first. If you just made your steamed rice, transfer to a baking sheet lined with parchment paper to let cool and let moisture evaporate.

Re-hydrate hijiki seaweed in 1 cup water for 20 minutes.

Bring a small pot of water to a boil.  Add the aburaage in the boiling water and flip once.  This step is optional, but it’s best to remove the oil from the aburaage.  Transfer to a plate to let cool. Cut into thin strips and squeeze out water.

Slice the carrot into slabs and then julienne.

Heat sesame oil over medium heat in a large frying pan. When it’s hot, add the hijiki seaweed, aburaage, and carrot.  Sauté to coat with the oil.

Add 1 Tbsp sake, 1 Tbsp granulated sugar, and 3 Tbsp mirin.

Add 3-4 Tbsp gluten free soy sauce and mix all together.

Add the edamame and steamed rice. Break the rice into smaller pieces (as Japanese rice tends to stick together).

Once the rice is no longer clump together, each grain is well coated with the seasonings and heated through, serve and enjoy immediately.

https://www.youtube.com/watch?v=nBqxNXBXep8

Super easy, copycat recipe for Trader Joe's popular Japanese Fried Rice with Edamame, Tofu, and Hijiki Seaweed! Keep the ingredients stocked in your kitchen, and you can make this delicious fried rice any time, any day.  This vegetable fried rice is also gluten-free.

RECIPE starts ▶ 01:20

PRINT RECIPE ▶ http://bit.ly/TJJapaneseFriedRice

Prep Time: 20 mins
Cook Time: 10 mins
Total: 30 mins
Servings: 2
 
Ingredients:

5 cups cooked Japanese short grain rice (use 2 rice cooker cups to make rice)
1 Tbsp dried hijiki seaweed
1 piece aburaage (deep-fried tofu pouch) (or Inariage (seasoned fried tofu pouch)
1 carrot (2.8 oz or 78 g)
½ cup edamame (defrosted, pod discarded)(2.4 oz or 68 g)
1 Tbsp sesame oil

- For Seasonings - 
1 Tbsp sake
1 Tbsp granulated sugar
3 Tbsp mirin
3-4 Tbsp Kikkoman gluten-free tamari soy sauce (or regular soy sauce)

Instructions with step-by-step pics ▶ http://bit.ly/TJJapaneseFriedRice


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JAPANESE FRIED RICE with Edamame, Tofu and Hijiki Seaweed (recipe) ひじきと枝豆のチャーハンの作り方 (レシピ)

A delicacy from Japan are highly prized by the Japanese for its distinct aromatic scent and flavor.

Matsutake Gohan (Wild Pine Mushroom Rice)

oz matsutake mushrooms

½ cup dashi (Japanese soup stock; click to learn more)

mitsuba (Japanese parsley)

Rinse the rice under running water several times until the water is almost translucent and drain well. Trim off the bottom of the mushroom stems. Thoroughly clean the mushroom with a damp towel or paper towel. Do not wash the mushroom. Slice lengthwise into ⅛” (3 mm) slices.

Put the rice and Seasonings in a rice cooker, and add dashi until a 3-cup line (you don&#039;t need to use all dashi). Add matsutake mushroom on top of the rice (do not mix!) and start cooking. Rice cookers these days include the soaking time; however, you can also soak rice for 15-30 minutes before cooking. Tip: Rice cooks evenly when it&#039;s not mixed with other ingredients. If you don&#039;t have a rice cooker, you can cook rice with a pot over the stove, an instant pot, or a donabe.

When the rice is cooked, mix it gently. Garnish with mitsuba on top before you serve.

You can keep the leftovers in an airtight container and store in the freezer for a month. I recommend freezing the rice over refrigerating as the rice gets dry and hard in the fridge. Read more about how to store the rice.

To Store

This Instant Pot Takikomi Gohan is Japanese mixed rice with chicken and vegetable pressure cooked in a savory dashi broth.&nbsp; It makes a delicious and quick weeknight meal!

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Top Tags

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The most viewed mixed rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine