‘Takikomigohan’ is a Japanese dish of Rice that is cooked with other ingredients and seasonings. It is commonly seasoned with Dashi and Soy Sauce. It is my absolute favourite Japanese dish and I often crave it. Today I only had Frozen Prawns, so I used Prawns. I thought some Oil will be definitely needed, so I added Sesame Oil. The result was so good and now I am writing down how I made it.


4 Servings


250g shelled Prawns thawed if frozen, cleaned and deveined
1 tablespoon Sake (Rice Wine)
1 pinch Salt
2 cups (*180ml cup) Japanese Short Grain Rice
1 teaspoon Kombu (Kelp) Dashi Powder
1 small piece Ginger *grated OR cut into fine strips
1 tablespoon Sesame Oil
2 tablespoons Soy Sauce
1/2 cup Edamame Beans OR Peas *thawed if frozen
1 Spring Onion *finely chopped
Toasted Sesame Seeds

  1. Clean the shelled Prawns, place in a bowl, sprinkle with Sake (Rice Wine) and Salt, massage to combine, and set aside. *Note: If you have the Prawns’ shells, save some.
  2. Wash Rice and place in the rice cooker’s inner pot. Add Water up to the 2-cups marking, add Kombu (Kelp) Dashi Powder, Ginger and Sesame Oil.
  3. Place Prawns on top and sprinkle with Soy Sauce. *Note: If you have some Prawns’ shells, place them on top.
  4. Press the Cook/Start button. When the Rice is cooked, remove the shells, add Edamame Beans (OR Peas), and let them steamed for 10 minutes, then gently mix to combine.
  5. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.