This Japanese Mixed Rice (Takikomi Gohan) is a heart-warming dish that brings together the gentle umami of dashi, the savory aroma of soy sauce, and the comforting texture of freshly cooked Japanese rice. Each grain soaks up the flavors of tender chicken, earthy shimeji mushrooms, and sweet fried tofu, creating a wonderfully balanced, home-style taste that feels like a warm hug in a bowl.
Often enjoyed in Japanese households during the cooler months, this dish captures the essence of traditional Japanese comfort food — simple, nourishing, and full of depth. The slight sweetness from the aburaage (fried tofu pouches) complements the savory notes of soy sauce and dashi perfectly, while the mushrooms add an earthy richness that enhances every bite.
It’s a meal that requires no fancy ingredients, yet delivers incredible flavor with just one pot. Serve it as a main dish with a side of miso soup and pickles for a classic Japanese dinner, or pack it into bento boxes for a delicious and filling lunch.
What makes this recipe special is its versatility — you can easily customize it with your favorite ingredients like bamboo shoots, carrots, or burdock root to suit the season or your pantry. With just a few steps, you’ll have a comforting, aromatic rice dish that embodies the simplicity and beauty of Japanese home cooking.
60 minutes
Zono
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 1/2 cup Japanese rice
- 2 pieces aburaage (fried tofu pouches)
- 1 pack shimeji mushrooms
- 3 1/2 oz chicken breast
- 1 tbsp. sake
- 1 1/3 cup and 1 1/3 tbsp. Dashi
- 2 tbsp. soy sauce
INSTRUCTIONS
- 1
Wash the rice and soak it in fresh water for 30 minutes.
- 2
Cut the aburaage (fried tofu pouch) in half lengthwise, then slice thinly. Pour boiling water over it to remove excess oil, drain in a colander, and squeeze out the moisture.
- 3
Trim off the base of the shimeji mushrooms and separate them into small clusters.
- 4
Cut the chicken into bite-sized pieces and sprinkle with sake.
- 5
Place the drained rice in a pot with a lid. Add dashi and soy sauce, and stir lightly. Then add the chicken, shimeji mushrooms, and aburaage on top.
- 6
Cover the pot with the lid slightly ajar and cook over medium heat. After about 5 minutes, when it comes to a boil, close the lid completely, reduce the heat to low, and cook for 12 minutes. Increase the heat to medium for just 10 seconds, then turn off the heat and let it rest, covered, for 10 minutes.
RecipeID
426
Tips & Notes
・Japanese rice tastes better when you soak it in water for 30 minutes after washing, as it absorbs moisture.
・To remove the excess oil on the surface of aburaage (fried tofu), it’s best to pour boiling water over it or briefly boil it.
・This time I used simple ingredients, but you can also add your favorites such as bamboo shoots, carrots, or burdock root.
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Realizing the importance of food through a family illness, I decided to pursue a career as a nutritionist. After earning my license as a registered dietitian, I worked as a cooking instructor, provided diet guidance, and developed healthy recipes. In 2021, I moved to the U.S., and after gaining weight during life abroad, I began following my own recipes to lose weight. Now, I focus on creating and sharing delicious recipes that can be enjoyed even while dieting—helping others lose weight without stress.