Mushroom Takikomi Gohan (Japanese Mixed Rice)
Looking for a simple, comforting rice dish? This Mushroom Takikomi Gohan recipe is packed with flavor and easy to make in just one pot!
Looking for Japanese rice dishes? Try my Daikon Takikomi Gohan, Tofu Katsu Don, or Vegetarian Fried Rice!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You’ll Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Mushroom Takikomi Gohan:
How To Make Mushroom Takikomi Gohan: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Rinse the rice and soak it for 30 minutes.
Step 2
Slice your choice of mushrooms and aburaage.
Step 3
Begin cooking the rice and mix in the seasonings.
Step 4
Place the sliced mushrooms and aburaage on top of the rice without stirring.
Step 5
Cover and cook for 12 minutes, then let it rest for another 10 minutes.
Step 6
Finally, open the lid and gently fluff the rice before serving.
Serve warm in bowls and garnish with chopped scallions. Enjoy this hearty Japanese rice dish!
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.
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Mushroom Takikomi Gohan (Japanese Mixed Rice)
Print Pin SaveEquipment
- Medium-sized pot
- Rice paddle or spoon
Ingredients
- 2 cups Japanese short-grain rice
- 2 cups Water
- 2 cups Mushrooms (e.g., shiitake, shimeji, and maitake), sliced (about 100g)
- 1 Aburaage (fried tofu), sliced
- Scallions (green onions), for garnish
For the Seasonings
- 1 tsp Dashi Powder
- 1 Tbsp Sake
- ⅓ tsp Salt
- 2 Tbsp Soy Sauce
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. Slice the mushrooms and aburaage into bite-sized pieces.
- Boil the Water: After soaking the rice, drain it and add 2 cups of fresh water to the pot. Bring the water to a boil over medium heat.
- Cook the Rice: Add dashi powder, sake, salt, and soy sauce to the pot. Stir gently with a rice paddle to combine the seasonings. Place the sliced mushrooms and aburaage on top of the rice. Cover the pot, reduce the heat to low, and cook for 12 minutes.
- Steam: Turn off the heat and let the rice sit, covered, for an additional 10 minutes.
- Mix and Serve: Open the lid and gently fluff the rice with a rice paddle, mixing the mushrooms and aburaage evenly into the rice. Serve warm in bowls and garnish with chopped scallions for a fresh touch.
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.
