‘Takikomigohan’ is a Japanese dish of Rice that is cooked with other ingredients and seasonings. It can be in any flavours. Today’s main ingredient is Pork Speck that I usually use for soups. To get the maximum flavours from the Speck, place it in the pot first, underneath the Rice, so that Speck will get browned, and the Rice absorbs its delicious oil and flavours. Add your favourite Herbs OR Spices. If you have a rice cooker, it is super easy to cook, but the result is amazing.


4 Servings


200g Pork Speck *cut into small bite-size pieces
2 cups (*180ml cup) Short OR Medium Grain Rice
400ml Chicken Stock
Salt *optional, add 1/4 to 1/2 teaspoon if stock is not salted
2 tablespoon Sake (Rice Wine) *OR extra Stock
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
1/2 to 1 Carrot *cut into small bite-size pieces
1/4 teaspoon Ground Pepper OR Chilli
1-2 teaspoons Herbs & Spices of your choice *I added Dry Mixed Herbs
1 tablespoon finely chopped Parsley

  1. Place Pork Speck pieces in Rice Cooker’s inner pot.
  2. Wash Rice and drain, and spread over the Pork Speck. Scatter Onion, Garlic and Carrot.

  3. Add Chicken Stock and Sake (Rice Wine), but DO NOT stir. Add Pepper (OR Chilli) and Spices OR Herbs of your choice. Today I added Black Pepper and Dry Mixed Herbs.
  4. Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle with some finely chopped Parsley and serve.