Tomato Takikomi Gohan (Japanese Mixed Rice)
Make this easy Tomato Takikomi Gohan in one pot! It’s a comforting, light Japanese rice dish that’s perfect for sharing with family!
Looking for Japanese rice dishes? Try my Daikon Takikomi Gohan, Mushroom Takikomi Gohan, or Corn 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 Tomato Takikomi Gohan:
How To Make Tomato Takikomi Gohan: STEP BY STEP
Here are some quick visual instructions! The video and detailed ingredients and instructions are on the printable recipe card below.
Step 1
Rinse the rice and soak it for 30 minutes.
Step 2
Prepare the tomato by making a few shallow cuts.
Step 3
Start cooking the rice and stir in the seasonings. Place the tomato in the center of the pot.
Step 4
Cover and cook for 12 minutes, then let it rest for 10 minutes.
Step 5
Open the lid, add olive oil and black pepper.
Step 6
Gently fluff the rice before serving.
Serve warm in bowls and garnish with freshly ground black pepper to taste. Enjoy this hearty and flavorful Japanese takikomi gohan!
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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Tomato Takikomi Gohan (Japanese Mixed Rice)
Print Pin SaveEquipment
- Medium-sized pot
- Rice paddle or spoon
Ingredients
- 2 cups Japanese Short-grain Rice
- 1 Tomato
- 2 cups Water
- ½ tsp Salt
- 1 tsp Vegetable Bouillon Powder
- 1 tsp Olive Oil
- A pinch of Black Pepper
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 tomato stem and make 8 cuts to help it break down while cooking.
- 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: Stir in the salt and vegetable bouillon powder until well combined. Place the prepared tomato in the center of the pot, ensuring it sits on top of the rice. Cover the pot with a lid, 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: Remove the lid, drizzle olive oil, and sprinkle black pepper over the rice. Using a rice paddle, gently fluff the rice while crushing the softened tomato into the rice to distribute it evenly. Serve warm in bowls, garnished with extra black pepper if desired.
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.
- Add freshly chopped parsley, grated parmesan cheese, or a drizzle of soy sauce for additional flavor.
