Takikomi Gohan
also called 炊き込みご飯 · takikomi gohan · takikomi gohan · たきこみごはん · seasoned rice · Japanese mixed rice · rice cooked in dashi · kayaku gohan
- Japanese Home Cooking
- serves 4
- recipe says 1 hr 5 min
- Rice, Beans & Grains
Three ways to read this recipe
The table
| 2 cups(475 mL, 370 g)short-grain rice | rinse, then drain 30 min | spread, pour over, lay on top | boil, then 12 min on the lowest heat | rest 10 min, then fold |
| 6 cups(1.4 L; poured off and replaced four or five times)cold water | ||||
| 2 Tbs(30 mL)soy sauce | stir the seasoning into the liquid | |||
| 1 Tbs(15 mL)mirin | ||||
| 1 Tbs(15 mL)sake | ||||
| 2 cups(475 mL; or 2 cups water and 1 tsp dashi granules)dashi | ||||
| 5 oz(150 g; boneless, in 1/2-inch dice)chicken thigh | ||||
| 4(soaked soft and sliced)dried shiitake | ||||
| 1/2(in matchsticks)carrot | ||||
| 1 sheet(doused with boiling water to take the frying oil off, then sliced thin)abura-age |
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
1rinse, then drain 30 min
2stir the seasoning into the liquid
3spread, pour over, lay on top
goes in with what steps 1 and 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 55 min2 of 5 steps give no time
- Needs you
- none given
- If you get it wrong
- Forgiving — it will not survive being stirred while it cooks, which breaks the grains and leaves the bottom of the pot as paste
rinse, then drain 30 min
33 minwalk away(we think)from the start
stir the seasoning into the liquid
not timedfrom the start
spread, pour over, lay on top
not timed33 min in
boil, then 12 min on the lowest heat
12 minwalk away33 min in
rest 10 min, then fold
10 minwalk away45 min in
- you can walk away
- never timed
- we think
You'll need heavy saucepan · jug
Goes with
See how it is written
>> title: Takikomi Gohan
>> category: Rice, Beans & Grains
>> tags: japanese, rice, chicken, shiitake, dashi, one pot
>> counters: Japanese Home Cooking
>> aka: 炊き込みご飯, takikomi gohan, takikomi gohan, たきこみごはん, seasoned rice, Japanese mixed rice, rice cooked in dashi, kayaku gohan
>> pairs-with: dashi, tonjiru
>> servings: 4
>> time: 1 hr 5 min
>> slack: forgiving — it will not survive being stirred while it cooks, which breaks the grains and leaves the bottom of the pot as paste
>> step: rinse, then drain 30 min
Rinse @short-grain rice{2%cups}(475 mL, 370 g) in @cold water{6%cups}(1.4 L; poured off and replaced four or five times) ~rinse{3%min} until it runs almost clear, then leave it in a sieve to ~drain{30%min}, which is this recipe's version of a soak.
>> step: stir the seasoning into the liquid
Stir @soy sauce{2%Tbs}(30 mL), @mirin{1%Tbs}(15 mL) and @sake{1%Tbs}(15 mL) into @dashi{2%cups}(475 mL; or 2 cups water and 1 tsp dashi granules) in a #jug{}.
>> step: spread, pour over, lay on top
Spread @&(1)drained rice{} in a #heavy saucepan{}, pour @&(~1)seasoned dashi{} over it, and lay @chicken thigh{5%oz}(150 g; boneless, in 1/2-inch dice), @dried shiitake{4}(soaked soft and sliced), @carrot{1/2}(in matchsticks) and @abura-age{1%sheet}(doused with boiling water to take the frying oil off, then sliced thin) on top without stirring any of it in.
>> step: boil, then 12 min on the lowest heat
Bring @&(~1)pot{} to a boil uncovered, then clamp the lid on and drop to the lowest flame ~steam{12%min}.
>> step: rest 10 min, then fold
Rest @&(~1)rice{} off the heat with the lid shut ~rest{10%min}, then fold it over from the bottom of the pan so the seasoning that has sunk comes back up through it.