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Chicken takikomi gohan recipe
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5 from 1 vote

Chicken Takikomi Gohan recipe

For this recipe, I’m using chicken and aburaage tofu, as well as gobo (burdock root). If you can’t find burdock root, use a root vegetable like parsnip. Burdock root has an earthy yet bittersweet flavor, but you can skip it and use other veggies you like.
Course Side Dish
Cuisine Japanese
Keyword Rice
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 532kcal
Author Joost Nusselder
Cost $7

Equipment

  • Rice cooker

Ingredients

  • 2 cups short-grain rice
  • cups bonito dashi stock
  • ½ cup water
  • 2 tsp soy sauce
  • ½ tsp salt
  • 1 tbsp mirin
  • 1 tbsp sake optional
  • ounces chicken breast (or thigh) cut into small bite-sized pieces
  • 1 piece aburaage deep-fried tofu pocket
  • ounces carrot sliced into tiny strips
  • 2 ounces gobo burdock root or use parsnip
  • ounces shiitake mushrooms
  • ounces maitake mushrooms
  • 2 leaves parsley

Instructions

  • Wash and rinse the rice, then soak it for about 30 minutes, and drain well.
  • Put it in the rice cooker, then add the dashi stock and water.
    Add bonito dashi to takikomi gohan
  • Cut the chicken into small bite-sized pieces and add it to a bowl.
  • Now add the salt, mirin, sake, and soy sauce. Mix the chicken with the condiments. Let it marinate for a few minutes.
  • Cut up the carrots into small strips. If you use parsnip, do the same.
  • If you are using gobo, strip the top layer of the burdock root with a knife, then cut it up into small strips by making several shallow cuts around the root. This helps separate the pieces so you can cut them up.
  • Wash the gobo and rinse well to remove any dirt and brown color. To do this, place the gobo in a small strainer and rinse under the tap.
  • Now add the carrots and gobo to the chicken and mix all the ingredients with the sauce.
  • Slice up all the mushrooms into small strips. Throw away the ends of the stems.
  • Place the aburaage tofu on a paper towel to remove oil and cut into thin strips.
    Aburaage tofu
  • Take the mixed vegetables from the bowl and place them into the rice cooker on top of the rice and add the chicken, tofu, and mushrooms on top.
    Layer vegetables and mushrooms on top of rice
  • Make sure to distribute everything evenly but do NOT mix the ingredients.
  • Cook the rice. Check your rice cooker for the mixed rice setting if you have it. Cook it with a regular setting if not.
  • Once cooked, mix everything with a rice paddle and serve. Garnish with parsley.
    Takikomi gohan garnishing

Video

Notes

It's normal for the rice to be slightly burnt, and this is many people’s favorite part because it adds a bit of crunch. In Japanese, the burnt rice is called “Okoge,” but it only happens when you cook with the mixed rice setting.

Nutrition

Calories: 532kcal | Carbohydrates: 84g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 845mg | Potassium: 620mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1836IU | Vitamin C: 4mg | Calcium: 194mg | Iron: 4mg