I have been trying to find out the best method to cook tomato flavoured ‘Takikomigohan (rice that is cooked with ingredients and seasonings)’. After having made some errors, I know now that the easiest and the best way is using a good tomato pasta sauce. It already contains Olive Oil, Garlic, well cooked Onions, Herbs and the most importantly delicious Tomatoes. Using a rice cooker, it can be prepared so easily while you are cooking other dishes. As this ‘Tomato Pasta Sauce Takikomigohan’ goes so well with anything, it can be a great side dish.


4 Servings


Japanese Short Grain Rice 2 cups *180ml cup
Chicken OR Vegetable Stock 360ml *depending on the type of rice, you might need less
Tomato Pasta Sauce 1 cup
Salt *You possibly don’t need salt if the stock is salty.
Freshly Cracked Pepper
Parsley 1 tablespoon *finely chopped

  1. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
  2. Drain the rice and put it into the rice cooker’s inner pot. Add the Stock (OR Water). Pour the ‘Tomato Pasta Sauce’ over and gently stir.
  3. Press ‘COOK’ button to start cooking.
  4. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle with the chopped Parsley.