Takikomi Gohan (Japanese Mixed Mushroom Rice) Recipe by lilis.home
 lilis.home @cook_112408505 Dripping Springs, TX Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying! Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying! Takikomi Gohan (Japanese mixed mushroom rice) Share its first Cooksnap! Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying! Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying! Cooking Instructions 1 hour 1 Soak dried shiitake in ¼ cup of hot water and let mushrooms rehydrate. Once rehydrated, slice shiitake and save the water 2 Slice abruaage into small strips 3 Wash rice until water runs clear and strain 4 Add rice to rice cooker along with remaining 1 3/4 cup water, soy sauce, mirin, sake, dashi powder, shiitake water and mix 5 Add sliced shiitake, aburaage and shimeji on top of rice and cook rice according to rice cooker timer 1 Soak dried shiitake in ¼ cup of hot water and let mushrooms rehydrate. Once rehydrated, slice shiitake and save the water 1 Soak dried shiitake in ¼ cup of hot water and let mushrooms rehydrate. Once rehydrated, slice shiitake and save the water 2 Slice abruaage into small strips 2 Slice abruaage into small strips 3 Wash rice until water runs clear and strain 3 Wash rice until water runs clear and strain 4 Add rice to rice cooker along with remaining 1 3/4 cup water, soy sauce, mirin, sake, dashi powder, shiitake water and mix 4 Add rice to rice cooker along with remaining 1 3/4 cup water, soy sauce, mirin, sake, dashi powder, shiitake water and mix 5 Add sliced shiitake, aburaage and shimeji on top of rice and cook rice according to rice cooker timer 5 Add sliced shiitake, aburaage and shimeji on top of rice and cook rice according to rice cooker timer Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 11, 2025 19:53 Dripping Springs, TX Private chef for my husband and me, I'm all about keeping my cooking simple, delicious, often with Asian flavors. Watch my recipe videos on TikTok: @lilis.home Comments Similar Recipes Bamboo Shoot Rice (Takenoko Takikomi Gohan) Bamboo Shoot Rice (Takenoko Takikomi Gohan) To enjoy the full flavour of seasonal bamboo shoots, remove the bitterness and cook them simply with rice. Store any leftover bamboo shoots in a storage container, covered in water and kept in the fridge. Use up within 3 days. Change the water in the storage container every day. Instead of kombucha, you could use kombu dashi powder and 1/2 teaspoon salt Or, for a more authentic broth, prepare the dashi stock with kombu and bonito flakes and let it cool before using. Recipe by kebeibiko cookpad.japan Very Adaptable [Basic Recipe] Takikomi Gohan Very Adaptable [Basic Recipe] Takikomi Gohan At the moment (since last year), I've been measuring out and writing down the recipes I've been making for ages just by eyeballing and relying my taste. I'm doing it for myself, as well as my family and friends, and uploading the recipes here. I've been a fan of flame-grilled chicken ever since I had it some time ago at a restaurant in the Kitashinchi district of Osaka. Be sure to drain the rice very well after rinsing it. When grilling the chicken, it's important to do it quickly with open flame or it won't taste good. If you don't have a kitchen blow torch, just marinate the chicken and cook with the rice. Do not use a frying pan or grill to cook the chicken. After that, just leave everything up to the rice cooker - it's very easy. For 2 rice cooker cups worth. Recipe by *ai* cookpad.japan Mackerel Takikomi Gohan Mackerel Takikomi Gohan Mackerel rice is a nutritious yet easy-to-make dish, perfect for busy days. You only need to add the ingredients to the rice cooker, and it's ready with just a 5-minute prep time. Using canned mackerel eliminates the need for dealing with bones, while still providing a good source of DHA, EPA, and protein. Mixing the fish into the rice makes it less smelly, so even kids who aren't fond of fish can enjoy it. Topping it with green onions and sesame seeds adds extra flavor and visual appeal! #japanesefood #CA2025 Yuki Ohtani Mixed Rice with Autumn Shimeji Mushroom and Aburaage Mixed Rice with Autumn Shimeji Mushroom and Aburaage My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it. The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe. My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan cookpad.japan Shimeji Mushroom and Edamame Seasoned Rice Shimeji Mushroom and Edamame Seasoned Rice My mother taught me this recipe and it is now a standard in our home. "Simmered Chicken and Soy Beans". Just add the flavoring ingredients and cook. The dashi can be made from water and dashi stock granules. If you want a richer flavor, increase the soy sauce to 2 tablespoons and decrease the salt. You can also add in some mirin if you would like. This rice also comes out delicious if you add aburaage. Recipe by Yuuyuu0221 cookpad.japan Bamboo Shoot Rice (Takenoko Takikomi Gohan) Bamboo Shoot Rice (Takenoko Takikomi Gohan) To enjoy the full flavour of seasonal bamboo shoots, remove the bitterness and cook them simply with rice. Store any leftover bamboo shoots in a storage container, covered in water and kept in the fridge. Use up within 3 days. Change the water in the storage container every day. Instead of kombucha, you could use kombu dashi powder and 1/2 teaspoon salt Or, for a more authentic broth, prepare the dashi stock with kombu and bonito flakes and let it cool before using. Recipe by kebeibiko cookpad.japan Bamboo Shoot Rice (Takenoko Takikomi Gohan) Bamboo Shoot Rice (Takenoko Takikomi Gohan) To enjoy the full flavour of seasonal bamboo shoots, remove the bitterness and cook them simply with rice. Store any leftover bamboo shoots in a storage container, covered in water and kept in the fridge. Use up within 3 days. Change the water in the storage container every day. Instead of kombucha, you could use kombu dashi powder and 1/2 teaspoon salt Or, for a more authentic broth, prepare the dashi stock with kombu and bonito flakes and let it cool before using. Recipe by kebeibiko cookpad.japan Very Adaptable [Basic Recipe] Takikomi Gohan Very Adaptable [Basic Recipe] Takikomi Gohan At the moment (since last year), I've been measuring out and writing down the recipes I've been making for ages just by eyeballing and relying my taste. I'm doing it for myself, as well as my family and friends, and uploading the recipes here. I've been a fan of flame-grilled chicken ever since I had it some time ago at a restaurant in the Kitashinchi district of Osaka. Be sure to drain the rice very well after rinsing it. When grilling the chicken, it's important to do it quickly with open flame or it won't taste good. If you don't have a kitchen blow torch, just marinate the chicken and cook with the rice. Do not use a frying pan or grill to cook the chicken. After that, just leave everything up to the rice cooker - it's very easy. For 2 rice cooker cups worth. Recipe by *ai* cookpad.japan Very Adaptable [Basic Recipe] Takikomi Gohan Very Adaptable [Basic Recipe] Takikomi Gohan At the moment (since last year), I've been measuring out and writing down the recipes I've been making for ages just by eyeballing and relying my taste. I'm doing it for myself, as well as my family and friends, and uploading the recipes here. I've been a fan of flame-grilled chicken ever since I had it some time ago at a restaurant in the Kitashinchi district of Osaka. Be sure to drain the rice very well after rinsing it. When grilling the chicken, it's important to do it quickly with open flame or it won't taste good. If you don't have a kitchen blow torch, just marinate the chicken and cook with the rice. Do not use a frying pan or grill to cook the chicken. After that, just leave everything up to the rice cooker - it's very easy. For 2 rice cooker cups worth. Recipe by *ai* cookpad.japan Mackerel Takikomi Gohan Mackerel Takikomi Gohan Mackerel rice is a nutritious yet easy-to-make dish, perfect for busy days. You only need to add the ingredients to the rice cooker, and it's ready with just a 5-minute prep time. Using canned mackerel eliminates the need for dealing with bones, while still providing a good source of DHA, EPA, and protein. Mixing the fish into the rice makes it less smelly, so even kids who aren't fond of fish can enjoy it. Topping it with green onions and sesame seeds adds extra flavor and visual appeal! #japanesefood #CA2025 Yuki Ohtani Mackerel Takikomi Gohan Mackerel Takikomi Gohan Mackerel rice is a nutritious yet easy-to-make dish, perfect for busy days. You only need to add the ingredients to the rice cooker, and it's ready with just a 5-minute prep time. Using canned mackerel eliminates the need for dealing with bones, while still providing a good source of DHA, EPA, and protein. Mixing the fish into the rice makes it less smelly, so even kids who aren't fond of fish can enjoy it. Topping it with green onions and sesame seeds adds extra flavor and visual appeal! #japanesefood #CA2025 Yuki Ohtani Mixed Rice with Autumn Shimeji Mushroom and Aburaage Mixed Rice with Autumn Shimeji Mushroom and Aburaage My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it. The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe. My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan cookpad.japan Mixed Rice with Autumn Shimeji Mushroom and Aburaage Mixed Rice with Autumn Shimeji Mushroom and Aburaage My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it. The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe. My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan cookpad.japan Shimeji Mushroom and Edamame Seasoned Rice Shimeji Mushroom and Edamame Seasoned Rice My mother taught me this recipe and it is now a standard in our home. "Simmered Chicken and Soy Beans". Just add the flavoring ingredients and cook. The dashi can be made from water and dashi stock granules. If you want a richer flavor, increase the soy sauce to 2 tablespoons and decrease the salt. You can also add in some mirin if you would like. This rice also comes out delicious if you add aburaage. Recipe by Yuuyuu0221 cookpad.japan Shimeji Mushroom and Edamame Seasoned Rice Shimeji Mushroom and Edamame Seasoned Rice My mother taught me this recipe and it is now a standard in our home. "Simmered Chicken and Soy Beans". Just add the flavoring ingredients and cook. The dashi can be made from water and dashi stock granules. If you want a richer flavor, increase the soy sauce to 2 tablespoons and decrease the salt. You can also add in some mirin if you would like. This rice also comes out delicious if you add aburaage. 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