Shio Kombu Takikomi Gohan (Japanese Mixed Rice)
If you love Japanese rice dishes, you won’t want to miss this Shio Kombu Takikomi Gohan! This beloved home-cooked recipe is flavorful, comforting, and easy to make. Let me show you how!
Looking for Japanese rice dishes? Try my Tomato Takikomi Gohan, Mushroom Takikomi Gohan, or Daikon Takikomi Gohan!
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 Shio Kombu Takikomi Gohan:
How To Make Shio Kombu 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
Cut the carrot, daikon, and shimeji mushrooms into small pieces.
Step 3
Start cooking the rice and stir in the seasonings.
Step 4
Place the prepared vegetables on the rice.
Step 5
Cover and cook for 12 minutes, then let it rest for 10 minutes.
Step 6
Gently fluff the rice before serving.
Serve warm in bowls and garnish with shredded nori seaweed. Enjoy this hearty Japanese rice dish!
Variations
Takikomi gohan is incredibly versatile and easy to customize to your personal taste. Here are some delicious additions to the dish:
Storage and Reheating
If you have leftover rice, turn it into onigiri, wrap it up, and store it in the freezer. This will help it stay fresh for up to a month. When you’re ready to eat your onigiri, microwave it for a quick and easy meal.
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Shio Kombu 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
- ½ Carrot
- 2 cm Daikon, 0.8 inches
- 1 cup Shimeji Mushrooms
- Shredded Nori Seaweed, for garnish
Seasonings
- 1 Tbsp Sake
- 2 Tbsp Soy Sauce
- 2 Tbsp Shio kombu
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. Cut carrot and daikon into small pieces. Remove the bottom of shimeji mushrooms and take them apart.
- 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 sake, soy sauce, and shio kombu to the pot. Stir gently with a rice paddle to combine the seasonings. Place the prepared vegetables 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 vegetables evenly into the rice. Serve warm in bowls and garnish with shredded nori seaweed.
Video
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, avoiding 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 can be easily adapted for a rice cooker. Simply use the regular white rice setting.
