Umeboshi Takikomi Gohan
This umeboshi takikomi gohan is a savory Japanese seasoned rice dish simmered with pickled plums, soy sauce, and dashi. Light, tangy, and refreshing, it’s my family’s favorite, especially during the summer!
Equipment
Ingredients
Instructions
- Prepare the Ingredients: Rinse the rice in cold water 3–4 times. Drain and soak the rice in fresh water for at least 30 minutes.
- Cook the Rice: Drain the soaked rice and add 2 cups of fresh water. Bring to a boil over medium heat.
- Simmer: Stir in the sake, soy sauce, and dashi powder. Place the umeboshi 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, remove the umeboshi seeds and gently mix the umeboshi into the rice. Serve in a bowl, top with chopped scallions, 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 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? Simply add the rice, seasonings, water, and umeboshi, then select the regular white rice setting.
Video
Nutrition
Serving: 1servingCalories: 351kcalCarbohydrates: 76gProtein: 7g
This nutritional information is estimated and provided for general reference only.