Insanely savory. Zero active cooking time.
Simply add all the ingredients to a rice cooker and press start. Yes, you can make authentic Japanese mixed rice (Takikomi Gohan) with only 5 minutes of prep!
You might think that making authentic Japanese dishes requires special equipment, complex techniques, or hours over the stove. We are here to change that. With just your trusty rice cooker and a few basic Japanese pantry staples, you can create a deeply comforting, umami-packed meal. The earthy mushrooms and savory chicken infuse every single grain of rice with incredible flavor. It's the ultimate weeknight dinner hack!
5 minutes
plus additional cooking time in the rice cooker
coto
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 2/3cups short-grain white rice (300g, or 2 Japanese cups)
- 5oz boneless, skinless chicken thighs (140g)
- 2oz shimeji mushrooms (60g)
- 1.5oz maitake mushrooms (50g)
- 1oz carrot (30g, or half of a medium carrot)
- 1 piece of aburaage (fried tofu pouch)
- 2tbsp soy sauce
- 2tbsp mirin
- 1.5tbsp Japanese soup stock powder (dashi)
- water (up to the 2-cup line in the rice cooker)
DIRECTIONS
- 1
Break the shimeji and maitake mushrooms into smaller clusters. Julienne the carrot and aburaage. Cut the chicken thigh into small, bite-sized pieces.
- 2
Place the rinsed rice, soy sauce, mirin, and Japanese soup stock powder into the rice cooker. Pour in water up to the 2-cup line. Add the ingredients from step 1 on top, and press start to cook.
RecipeID
1210
Tips & Notes
- If necessary, adjust the taste with salt after cooking.
- Leaving it in the rice cooker for too long after cooking will change its texture, so freezing is recommended if you are making it ahead of time.
- In Japan, 2 cups of rice weighs 300g, and 2 cups of water equals 360–400 ml. *Note that a standard Japanese 'cup' (合, go) is 180ml, which is smaller than a US cup. Rice cookers in the US, especially Japanese brands, typically use the standard Japanese 合 (go) or 180ml as well.
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I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.