Cherry & Dennis Helper Habitat

Japanese Takikomi Gohan

日式五目炊飯

Japanese Takikomi Gohan — finished dish

Total time: 85 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Japanese Takikomi Gohan is a classic family dish. Measure first, then control heat and moisture in sequence for distinct flavour and correct doneness.

01

Ingredients

Main ingredients

300 g Japanese short-grain rice
180 g boneless chicken thigh
1/2 pieces carrot
4 pieces shiitake mushrooms
80 g konnyaku
as needed; 360 ml total with mushroom water and seasoning dashi

Sauce seasoning

2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
1/4 tsp salt

Japanese Takikomi Gohan — ingredients

02

Tools

household hob
cutting board
chef's knife
measuring cup and spoons
large bowl
rice cooker
fine sieve
small saucepan
rice paddle
food thermometer

Japanese Takikomi Gohan — tools

03

Steps

Japanese Takikomi Gohan — Wash and soak rice

Step 1

Wash and soak rice

Rinse the short-grain rice until the water is mostly clear, soak for 20 minutes, then drain for 10 minutes; while the rice soaks and drains, complete the mushroom soaking and the chicken and vegetable preparation in steps 2–4 in parallel.

Japanese Takikomi Gohan — Soak the mushrooms

Step 2

Soak the mushrooms

Soak four shiitake mushrooms in warm water for 20 minutes, squeeze dry, remove stems and slice; strain the soaking liquid.

Japanese Takikomi Gohan — Cut the chicken

Step 3

Cut the chicken

Pat 180 g chicken thigh dry and cut into 2 cm pieces; wash the raw-chicken board and knife immediately.

Japanese Takikomi Gohan — Prepare carrot and konnyaku

Step 4

Prepare carrot and konnyaku

Julienne the carrot into 3 cm strips; cut 80 g konnyaku into thin strips, boil for 2 minutes and drain.

Japanese Takikomi Gohan — Mix the seasoning liquid

Step 5

Mix the seasoning liquid

Mix 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake and 1/4 teaspoon salt in a measuring jug.

Japanese Takikomi Gohan — Measure the cooking liquid

Step 6

Measure the cooking liquid

Combine the seasoning, strained mushroom liquid and dashi, measuring exactly 360 ml in total.

Japanese Takikomi Gohan — Add rice and liquid

Step 7

Add rice and liquid

Put the drained rice in the rice-cooker bowl, add 360 ml cooking liquid and level the rice without overmixing.

Japanese Takikomi Gohan — Layer the toppings

Step 8

Layer the toppings

Spread the chicken, shiitake, carrot and konnyaku evenly over the rice without pressing them in.

Japanese Takikomi Gohan — Run the rice cycle

Step 9

Run the rice cycle

Close the rice cooker and run the standard white-rice cycle for about 35–40 minutes without opening the lid.

Japanese Takikomi Gohan — Steam-rest the rice

Step 10

Steam-rest the rice

When the cycle ends, keep the lid closed for 10 minutes so steam finishes the chicken and rice centres.

Japanese Takikomi Gohan — Check the chicken

Step 11

Check the chicken

Open and check that the thickest chicken piece reaches 75°C and the rice is tender with no free liquid.

Japanese Takikomi Gohan — Fluff and serve

Step 12

Fluff and serve

Fluff from the bottom with a rice paddle, distribute chicken and vegetables evenly, and serve hot in four bowls.

Common mistakes

Uneven pieces cook at different rates.
Food added before the cookware is hot will colour poorly.
Too much liquid at once dilutes the flavour.
Serving without checking may leave the centre undercooked.

Tips

Do not open the lid during cooking; keep it closed for the full 10-minute steam rest, then fluff and confirm the chicken reaches 75°C.