I love ‘Takikomigohan’ which is seasoned rice cooked with vegetables, mushrooms, seafood or chicken. Probably it is my absolute favourite Japanese food. You can find quite a few recipes on this site and I cook them often, and I think this is the easiest ‘Takikomigohan’ recipe. You need 3 main ingredients, and they are Rice, Chicken and Ginger. Super easy and delicious!


4 Servings


250 to 300g Chicken *thigh fillets recommended, cut into small pieces
2 tablespoons finely sliced Ginger *sliced into fine strips
1 tablespoon Soy Sauce and extra after rice is cooked
1 tablespoon Mirin
1/2 teaspoon Sesame Oil
2 cups (*180ml cup) Short Grain Rice
1/4 teaspoon Salt
Asian Mushrooms *optional
*Note: This time I added some Shimeji
Toasted Nori, Spring Onion and/or extra Ginger for topping

  1. Cut Chicken into small pieces, add Soy Sauce, Mirin, fine strips of Ginger and Sesame Oil, and massage. Set aside for 5-10 minutes. *Note: Chicken Mince can be used.
  2. Wash Rice a few times and place it in the rice cooker. Add water up to the 2-cups-marking. Sprinkle Salt over and gently stir.
  3. Add Asian Mushrooms if you use any, and Chicken pieces with all liquid, but DO NOT stir. Just spread evenly. Press ‘COOK’ button to start cooking.
  4. When rice is cooked, let it steamed for 10 minutes. Then sprinkle 1/2 to 1 tablespoon Soy Sauce, and loosen and mix gently.
  5. Place some Toasted Nori, Spring Onion and/or extra Ginger on top and enjoy.