A Complete Guide to Takikomi Gohan (Japanese Mixed Rice)

Takikomi Gohan – an incredibly versatile recipe which has saved me, and now hopefully you, many weeknight what-to-eat-for-dinner situations. Whether you have a rice cooker, instant pot or a regular pot – this easy guide will teach you how to make a classic Japanese Mixed Rice.

When I first made Takikomi Gohan, I wasn’t sure what to expect, but I knew it would be good. What I didn’t anticipate was the wave of nostalgia flooding over me as I opened the lid and inhaled that warm cloud of seasoned steam. 

The classic combination of rice, soy sauce, mirin, sugar and dashi transported me back to my Grandma’s house and made me feel all warm n cosy inside.

Nostalgia aside, I love this cooking method for its versatility and nutritional value. It can be a combination of your favourite foods (for me – salmon, carrot and root), or a clean the fridge out kinda dish.

What is Takikomi Gohan?

Takikomi Gohan translates to “Steamed Mixed Rice”. The formula is simple – protein, vegetables, soy sauce, sake, mirin, dashi, grated ginger and of course the rice. Though you can omit some ingredients, the balance of these seasonings are what make this dish classically Japanese.

It’s worth mentioning that Takikomi Gohan isn’t a specific recipe, but more a method, of which there are also regional varieties. There is also a very similar dish called Maze Gohan, which is a similar dish but the rice is cooked first, then ingredients are mixed into it. For Takikomi Gohan, everything is cooked all together. 

Cultural Background 

The origins of Japanese mixed rice date back to the Nara period (710 – 784 AD), from bouts of rice scarcity and post-war periods, as a way of stretching rice and being resourceful.

The ingredients in Takikomi Gohan often reflect the seasons and location. In autumn you might find ingredients like mushrooms and burdock root, in spring – bamboo shoots and spring greens. Home cooks who live in an area with plentiful mountain vegetables, such as Nagano prefecture, will likely include such produce in their rice.

Tips for Cooking Takikomi Gohan 

• Wash the rice. Wash and rinse rice about 3 times, this will help remove excess starch. 
• Soak the rice. Soaking short-grain rice for 20-30 minutes is essential to make sure it cooks through evenly.
• Don’t mix before it has cooked. Layer the ingredients into the pot and don’t mix until after it has cooked, this will ensure the rice cooks evenly.
• If the rice is still hard in the middle – don’t worry, just add a little more water and cook for a bit longer.

Ingredients for a Basic Takikomi Gohan (Japanese Mixed Rice)

• 1.5 cups Japanese rice (washed and rinsed 3 times)
• 1.25 cups of dashi stock 
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake 
• 20g grated ginger
• 100g protein
• 200-250g vegetables 

How to Cook Japanese Mixed Rice (with pictures)

How to cook Japanese Mixed Rice in a Rice Cooker

This method is probably the easiest way to cook this dish. Most rice cookers have an in-build rice soaking time so check if yours does before cooking. 

1. Wash and soak the rice for 20-30 minutes, prepare the ingredients and the stock. 
2. Layer in the soaked rice, pour in the stock, add the protein and vegetables. 
3. Press start on the rice cooker and wait until it is done. 
4. Check it is cooked properly, if not, read through the troubleshooting section below.
5. Mix together, serve and enjoy!

How to cook Japanese Mixed Rice in an Instant Pot

Using an Instant Pot for Takikomi Gohan requires a bit more observation but is still very simple. The steps are: 

1. Rinse and soak the rice for 20-30 minutes, prepare the stock and the ingredients.
2. Add in the soaked rice, pour in the stock and top it off with the ingredients.
3. Cook on high pressure for 2 minutes and let the pressure naturally release for 10 more minutes. 
4. Check the rice is cooked properly, if not, read through the troubleshooting section below.
5. Mix up the rice, serve and enjoy!

How to cook Japanese Mixed Rice on the Stovetop

This method is the most accessible but requires a bit more patience and experimentation. Every pot, stove and lid is different so the exact timings that work for me, might not quite work for you. If you have a pot you already cook rice in, use that one as you’ll understand its quirks and timings better.

1. Wash then soak the rice for 30 minutes, prepare the ingredients and stock. 
2. Add the rice, stock and the rest of the ingredients to the pot. Do not mix.
3. With the lid off, cook the rice until it the water starts bubbling. Once bubbling, cover with a lid and lower to the lowest heat.
4. Cook on low heat for about 15 minutes, or until all the water has evaporated. Try not to remove the lid during this process, a glass lid is useful for this part.
5. Once step 4 is complete – switch off the heat and leave the the lid on for another 15 mins. This steaming process will continue cooking the rice. 
6. Test a bit of rice to see if it has cooked properly, if not, refer to the troubleshooting section.

Troubleshooting

Many different factors will impact how the rice cooks – the particular grain, type of pan, how tightly the lid fits, the type of stove you’re using, the machine you’re using, and even the climate you’re in.

Cooking rice can take practice and patience, especially if you’re doing it on the stovetop. If you’re struggling – take a look at the troubleshooting section in this blog post. Though the post specifies the stovetop method, the troubleshooting section applies to all methods.

Takikomi Gohan Variations

There are absolutely endless options for this dish. If you can’t tell, I love this formula so it’s no surprise that I have a few on the blog:

• Salmon, Carrot and Root Rice
• Japanese Mushrom Rice
• Japanese Sweet Potato Rice

Other variations you could try are…

• chicken, edamame and carrot (like the one in the photos)
• pork, cabbage and mushrooms
• tofu, kimchi and daikon
• beef, courgette and red peppers
• mackerel, onion and butternut squash