‘Takikomigohan’ is a Japanese dish of Rice that is cooked with other ingredients and seasonings. It is commonly seasoned with Dashi and Soy Sauce. ‘Gomoku’ (五目) means ‘various ingredients’, so it doesn’t have to be five ingredients, but I tend to use five ingredients. This is one of my favourite Japanese dishes and I cook it very often.
2 cups (*180ml cup) Japanese Short Grain Rice
250g Chicken Thigh Fillet(s)
2 cupfuls of Vegetables
*Note: Today I used 1/2 Carrot, 3 Shiitake Mushrooms, 100g Konnyaku (Konjac) and 1/2 cup Edamame Beans
*Note: Gobō (Burdock Root) is a preferred ingredient for this dish but it is impossible to find for many of us. Add some if you have it.
*Note: You can use Shimeji instead of Shiitake, Peas instead of Edamame, and ‘Abura-age’ (Fried Thin Tofu) and Bamboo Shoot are also good.
1 Spring Onion *finely chopped
400ml Dashi Stock *OR 400ml Water & 1 teaspoon Dashi Powder
2 tablespoons Soy Sauce
1 tablespoon Mirin
2 tablespoon Sake
1/2 teaspoon Salt *reduce the amount if you concern Salt intake
- Cut Chicken into bite-size pieces. Cut all Vegetables into small pieces. *Note: If you use Gobō, soak the sliced Gobō in cold water for a while to remove its unpleasant taste, then drain well.
- Combine all the Soup ingredients in a measuring jug OR bowl.
- Place Chicken pieces in the rice cooker’s inner pot.
- Wash Rice and drain the water, and spread over the Chicken. Scatter Vegetables, except Edamame, over the Rice, then gently pour the soup, but DO NOT stir.
- Press the Cook/Start button. When the Rice is cooked, add Edamame and let them steamed for 10 minutes, then gently mix to combine.
- Sprinkle with some finely chopped Spring Onion and enjoy.