Takikomigohan

  • Takikomigohan

    Green Peas Rice (Soy Sauce & Sesame Flavour)

    Fresh Green Peas is the essential ingredient for Green Peas Rice. You can cook it only when Peas are in season. I still remember when I sat at a kitchen table and helped my mother to remove peas from the pod. It’s my fond childhood memory. Today I added Soy Sauce and Sesame Oil for …

  • Takikomigohan Vegetables

    Broccoli Rice

    My ‘Broccoli Rice’ is not minced Broccoli. Broccoli is cooked with Rice, and with Butter. When my son was a young child, I did all sort of tricks to make him eat veggies. One trick was mixing veggies with his favourite food. He loved rice. So I often cooked rice with finely chopped up or …

  • Fish Takikomigohan

    Salmon & Asparagus Butter Soy Sauce Takikomigohan

    ‘Takikomigohan’ is a dish of Rice that is cooked with ingredients and seasonings. If you have a rice cooker, it is super easy to create ‘Takikomigohan’ dishes. Today I cooked Rice with Salmon and Asparagus. Butter & Soy Sauce flavour is very popular in Japan, and Salmon and Asparagus taste lovely in this flavour. Makes …

  • Takikomigohan

    Nori Takikomigohan

    Nori (Seaweed Sheet) is not only for wrapping Sushi or Onigiri (Rice Balls). Nori can be used for many dishes such as ‘Scrambled Egg & Nori’ and ‘Stir-fried Broccoli & Nori’. Nori is basically a soft sea plant processed into dried sheets. Here is another way to use it. Cook Rice and Nori together. Makes …

  • Takikomigohan

    Beetroot & Azuki Rice

    ‘Sekihan’ is steamed short grain glutinous rice cooked with Azuki (Red Beans). It is traditionally prepared to celebrate special occasions in Japan, because of its red colour which is symbolic of happiness. On the other day, I realised that I knew one vegetable that could make absolutely everything RED. That is Beetroot, which is not …

  • Squid & Octopus Takikomigohan

    Curry Flavoured Squid Sloppy Rice

    This is another Italian Risotto inspired sloppy rice dish. I cook it in the rice cooker but you can cook in the traditional Risotto way with extra stock. If your rice cooker has ‘Quick Cook’ setting, use it, so that the Rice would be cooked ‘al dente’. Makes 2 Servings Ingredients 1 tablespoon Oil OR …

  • Takikomigohan

    Red Cabbage Sloppy Rice

    I hesitate to call this dish ‘Risotto’ but it is almost identical. I cook it in the rice cooker but you can cook in the traditional ‘Risotto’ way with extra stock. I recommend Arborio Rice for creamy texture but Short Grain Rice such as Sushi Rice can be used. Makes 2 Servings Ingredients 2 tablespoons …

  • Chicken Takikomigohan

    Chicken & Gobō Takikomigohan

    Gobō (Burdock Root) is a very popular vegetable in Japan, but it is IMPOSSIBLE to find where I live. I have seen Frozen Sliced Gobō many years ago at an Asian grocery store, and that was the only time I saw Gobō in Australia. Then, I decided to grow them in my vegetable garden. After …

  • Other Seafood Takikomigohan

    Smoked Oysters Takikomigohan

    I love ‘Oysters Takikomigohan’ but I don’t cooked it often, because Oysters are extremely expensive in Australia. Then, I tried to make ‘Oysters Takikomigohan’ using Canned Smoked Oysters that are not expensive. The result was interesting. I changed the favour and added Asian Mushrooms. This cheap ‘Smoked Oysters Takikomigohan’ is not bad at all! Makes …

  • Beans & Peas Takikomigohan

    Lentils Rice With Sautéed Onion

    I cook rice almost everyday. Thanks to the rice cooker, it is easy to do. When I cook rice with beans, most beans need to be pre-cooked. Even ‘Auzuki’ Red Beans, that are very small, need to be pre-cooked when cooked with rice such as ‘Sekihan’. However, Lentils don’t require pre-cooking as they can be …

  • Azuki (Red Beans) Beans & Peas Nuts Takikomigohan

    Azuki & Cashew Rice

    ‘Sekihan’, steamed short grain glutinous rice cooked with Azuki (Red Beans), is sometimes cooked with Chestnuts as well. But Chestnuts are not commonly available where I live. I looked for a substitute for Chestnuts and I tried some different nuts. Now I can tell you that the best substitute is Cashew Nuts. This ‘Auzki & …

  • Takikomigohan Tofu

    Abura-age & Carrot Takikomigohan

    This is one fo the traditionally popular ‘Takikomigohan’ dishes in Japan, but I didn’t cooked it for a long time. Because it was too hard to find Abura-age (Fried Thin Tofu) in Australia. Not any more! If you like traditional Japanese cuisine’s delicate flavour, you will enjoy this dish. Makes 4 Servings Ingredients 2 cups …

  • Takikomigohan

    Smoked Salmon Takikomigohan

    My ‘Salmon Takikomigohan’ is very popular. But, on the other day, I found a bone in the dish even though I had checked Salmon fillets carefully. Many years ago, when my son was very young, he has got a fish bone stuck in his throat for three days, and it was a nightmare for us. …

  • Takikomigohan Vegetables

    Asparagus Butter Takikomigohan

    ‘Takikomigohan’ is one of my favourite dishes. It’s a dish of rice that is cooked in seasoned stock with other ingredients. It can be any flavour. Ingredients can be vegetables, mushrooms, seafood, meat, or etc. This is a new one inspired by an Italian dish, Asparagus Risotto. Makes 4 Servings Ingredients 200g Asparagus *trimmed, cut …

  • Baked & Fried Rice Mazegohan Takikomigohan

    Carrot Rice

    My son was a very fussy eater when he was young. He hated most vegetables. Luckily he loved curry and if vegetables were in curry, he ate anything. But I couldn’t cook curry every day, so I needed to be creative. This ‘Carrot Rice’ was one of my creations to make him eat vegetables. I …

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