‘Chikuwa’ is a Japanese tubular-shape fish cake. The other day I wanted to cook my favourite ‘Abura-age & Carrot Takikomigohan’, which I crave sometimes, but I didn’t have Abura-age (Fried Thin Tofu). I added Chikuwa instead, and it turned out really yummy. I added some Sesame Oil and I believe it was a good decision.


4 Servings


2 cups (*180ml cup) Japanese Short Grain Rice
1 small Carrot
100g Chikuwa (Japanese Tube-shape Fish Cakes)
400ml Dashi Stock *OR Water and 1 teaspoon Dashi Powder
*Note: Today I used Katsuo (Bonito) Dashi Powder
1/2 teaspoon Salt
1 tablespoon Soy Sauce
1 tablespoon Sake (Rice Wine)
1 teaspoon Sesame Oil
Finely chopped Spring Onion
Toasted Sesame Seeds

  1. Cut Carrot and Chikuwa into small pieces. Today I cut Carrot into thick strips and cut Chikuwa diagonally.
  2. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
  3. Place it into the rice cooker’s inner pot and add Dashi Stock, Salt, Soy Sauce and Sake (Rice Wine), and gently stir. Add Oil. *Note: Add extra Water, if necessary, to make up to the 2-cups-marking.
  4. Scatter Carrot and Chikuwa pieces over the rice evenly, but DO NOT stir. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then mix gently.
  5. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds on top and enjoy.