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This kombu takikomi gohan recipe makes the most of your vegan dashi! The rice is cooked in the dashi, and leftover kombu and shiitake are used for extra flavor. It’s perfect for turning into onigiri. Give it a try!

Looking for mixed rice ideas? Try these savory takikomi gohan recipes!

Takikomi Gohan

Takikomi gohan is a Japanese rice dish made by cooking rice with ingredients and seasonings like dashi, soy sauce, and sake. With its rich, savory flavor, it’s a comforting meal often made with burdock root, carrots, konnyaku, dried shiitake mushrooms, and aburaage (fried tofu).

Recipe Ingredients

You’ll need the following ingredients to make this rice recipe:

Rice: Japanese short-grain rice is the best choice for this takikomi gohan. Its sticky and tender texture perfectly absorbs the seasonings, enhancing its overall flavor.
Vegan Dashi: A light but flavorful plant-based stock made with dried shiitake mushrooms and kombu. You can make it from scratch (see the vegan dashi recipe) or use kombu dashi powder for a quicker option.
Shiitake & Kombu: Don’t toss them! Use the leftover dashi ingredients in the rice to add texture and umami.
Seasonings: Sake, soy sauce, and salt give the rice its savory depth.

How To Make Takikomi Gohan: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Rinse the rice and soak for 30 minutes.

Step 2

Chop the shiitake and kombu from the vegan dashi, as well as the carrot.

Step 3

Drain the soaked rice and add the vegan dashi, then bring it to a boil.

Step 4

Add sake, soy sauce, salt, and chopped ingredients.

Step 5

Lower the heat and simmer for 12 minutes.

Step 6

Let it rest for 10 minutes, then open the lid and fluff the rice.

Serve warm in bowls or shape into onigiri—just like this! Enjoy the rich, savory flavor of takikomi gohan!

Recipe Tips

Soak the rice for 30 minutes to an hour—this helps it cook evenly and stay tender.
Don’t open the lid right after cooking! Let it steam so the rice turns out fluffy, not mushy.
Using a rice cooker? Just toss in the rice, seasonings, water, and toppings, then hit the regular white rice setting.

Storage and Reheating

Wrap the takikomi gohan tightly in plastic wrap and store it in the freezer for up to 2 weeks. When ready to eat, reheat it in the microwave until warm.

What To Serve With

To complement this takikomi gohan, I recommend serving it with tofu miso soup and nukazuke!

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Kombu Takikomi Gohan with Vegan Dashi

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Prep: 35

Cook: 20

Total: 55

Servings:

Author: Juri Austin

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Equipment

Medium-sized pot
Rice paddle or spoon

Ingredients

Instructions

Prepare the Ingredients: Rinse the rice in cold water 3–4 times. Drain and soak the rice in fresh water for 30 minutes or more. Remove the kombu and shiitake mushrooms from your prepared vegan dashi. Slice them into thin strips. Chop the carrot into small pieces.
Cook the Rice: Drain the soaked rice and add 2 cups of the prepared vegan dashi. Bring to a boil over medium heat.
Simmer: Stir in the sake, soy sauce, and salt. Place the chopped carrot, sliced kombu, and shiitake mushrooms evenly over the rice. Cover the pot, reduce the heat to low, and simmer for 12 minutes.
Steam: Turn off the heat and let the rice sit, covered, for an additional 10 minutes.
Fluff and Serve: Open the lid, gently fluff the rice with a rice paddle, mixing the mushrooms, kombu, and carrot evenly into the rice. Serve warm and enjoy!

Notes

Storage: Wrap the takikomi gohan tightly in plastic wrap and store it in the freezer for up to 2 weeks. When ready to eat, reheat it in the microwave until warm.
Soak the rice for at least 30 minutes to 1 hour before cooking. This step ensures the rice cooks evenly and avoids an undercooked core.
Avoid opening the pot immediately after cooking, as the rice will still be mushy. The steaming step allows the rice to finish absorbing moisture, resulting in a fluffy, perfectly cooked texture.
This recipe works perfectly in a rice cooker. Just add the rice, seasonings, water, and toppings to the rice cooker and use the regular white rice setting.