About Takikomi Gohan
Takikomi Gohan is a traditional Japanese rice dish featuring seasonal vegetables, seafood, and mountain vegetables that are seasoned with soy sauce and salt, then cooked together with rice. This method allows the umami of the ingredients to permeate the rice, creating a rich flavor profile that highlights both the rice and the ingredients that it was steamed with. The roots of Takikomi Gohan are said to trace back to "Katemeshi" from the Nara period. In those times, rice was a precious commodity, so grains, wild plants, and potatoes were mixed in to increase the meal's volume. As time progressed, the dish evolved; during the Muromachi period, it was called "Kawari Meshi," and in the Edo period variations like "Tori Meshi" (chicken rice) and "Kaki Meshi" (oyster rice) emerged, showcasing a growing richness of ingredients. In modern times, Takikomi Gohan is cherished as a way to enjoy the flavors of each season, incorporating ingredients such as bamboo shoots in spring, edamame in summer, chestnuts in autumn, and sweet potatoes in winter. There are also regional differences in its name and style. In Kansai, it's called "Kayaku Gohan," in Kanto "Gomoku Gohan," and in Okinawa, a pork-based version is known as "Jushi," each reflecting the local food culture. For instance, in Osaka, the delicately flavored Kayaku Gohan with a rich dashi base is praised as "okazu irazu" (no need for side dishes), loved as a practical home-cooked meal that people never tire of. Takikomi Gohan is a dish filled with Japanese culinary wisdom and ingenuity where the combination of ingredients can produce infinite variations.Starting historically as “economic wisdom,” it has evolved into a "seasonal feast” that truly symbolizes Japanese food culture. This recipe introduces a simple yet incredibly flavorful Takikomi Gohan that features the refreshing aroma of ginger and boasts abundant umami, using ingredients easily available in America such as canned tuna, shimeji mushrooms, and canned corn.
30 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 1/3 cup uncooked Japanese short-grain rice
- 3 1/2 oz chunk light tuna in water (can substitute canned tuna in oil)
- 5 1/3 oz shimeji mushrooms
- 1/3 cup whole-kernel canned corn
- 2 tsp. sesame oil
- chopped scallions and white sesame seeds for garnish (as needed)
- A2 cup and 2/3 tbsp. water
- A4 tbsp. shredded fresh ginger
- A2 tbsp. soy sauce
- A2 tbsp. Japanese sweet rice wine (mirin)
- A2 tbsp. juice from the canned corn
- A1 tsp. sugar
- A1 tsp. powdered dashi soup stock
INSTRUCTIONS
- 1
Wash the rice and let soak for 20-30 minutes. After 20-30 minutes, fully drain the water from the rice. Drain the broth or oil from the canned tuna.
Chop off the bottommost part of the shimeji mushrooms and separate the mushrooms into single pieces. Drain the canned corn, saving 2 tbsp. of the juice to use later.
- 2
Pour the water-soaked rice grains into a large saucepan or small stew pot. Add 2 cups and 2 tsp. water, shredded fresh ginger, soy sauce, Japanese sweet rice wine, juice from the canned corn, sugar, and powdered dashi soup stock, then stir together. Place the shimeji mushrooms, tuna, and corn evenly on the top of the rice.
- 3
Bring to a boil on medium to high heat without a lid. Once it begins to boil, reduce the heat and allow it to simmer for 2 minutes. If it begins to boil over, slightly reduce the heat.
- 4
Place a lid on the pot and simmer on low for 8 minutes. If the pot begins to boil over, open the lid a tiny bit; once it has subsided , fully close the lid again.
After 8 minutes, turn off the heat and let stand with the lid on for 10 minutes. - 5
After 10 minutes remove the lid, add the sesame oil, and stir. Scoop the rice into bowls and sprinkle with chopped scallions and white sesame seeds.
RecipeID
46
Tips & Notes
・Not draining the oil from the canned tuna will result in soggy, mushy rice. Be sure to fully drain the oil before adding it to the pot.
・The shimeji mushrooms and canned tuna have a high water content that will release into the rice while cooking, so this recipe uses slightly less water than when cooking rice on its own.
・Adding sesame oil to the freshly-steamed rice will give the dish a delectable aroma. A small amount of butter can also be put on top of the rice and allowed to melt in for a richer flavor.
MY RATING
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101
…
Easy to make and turned out great.
The ginger flavor really stood out, giving the dish a punchy taste. All you have to do is add the ingredients and heat, so it was easy to make and delicious!
Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.