I love Takikomigohan, that is a Japanese dish of Rice cooked with other ingredients and seasonings all together. ‘Abura-age & Carrot Takikomigohan’ is one of my favourites and I wanted to eat it today, but I didn’t have Abura-age (Fried Thin Tofu). I cooked Rice with Carrot only, and the result was NOT bad at all. You might want to try it. This is how I cooked it.


4 Servings


2 cups (*180ml cup) Japanese Short Grain Rice
400ml Dashi Stock *OR Water and 1 teaspoon Dashi Powder
*Note: Today I used Kombu (Kelp) Dashi Powder
1 teaspoon Salt *reduce the amount if you concern Salt intake
1 teaspoon Soy Sauce
1 tablespoon Sake (Rice Wine)
1 teaspoon Sesame Oil
1 large Carrot *cut into strips OR coarsely grated
1 Spring Onion *finely chopped
Toasted Sesame Seeds

  1. Wash Rice thoroughly, drain, and place it into the rice cooker’s inner pot. Add Dashi Stock, Salt, Soy Sauce, Sake (Rice Wine) and Sesame Oil. Gently stir.
  2. Place Carrot over the Rice evenly. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
  3. Sprinkle with OR mix with finely chopped Spring Onion and Toasted Sesame Seeds and enjoy.
  4. *Note: You can use any Stock for this dish. Chicken Stock would be good. Add Butter instead of Sesame Oil if you like it, and Parsley OR other herbs instead of Spring Onion. Possibilities are endless.