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!
Equipment
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. 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.
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.
Video
Nutrition
Serving: 1servingCalories: 299kcalCarbohydrates: 64.7gProtein: 7.1g
This nutritional information is estimated and provided for general reference only.