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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!

Looking for more umeboshi recipes? Try umeboshi onigiri or garlic fried rice with umeboshi?

Umeboshi takikomi gohan served in a bowl.

Recipe Ingredients

You’ll need the following ingredients to make this rice recipe:

Rice: Japanese short-grain rice is the best choice for this takikomi gohan. Its sticky and tender texture perfectly absorbs the seasonings, enhancing its overall flavor.
Umeboshi: These pickled plums add a salty-sour kick that really brightens up the rice. Go for soft, unsweetened, seed-in umeboshi. Just remove the seeds before mixing them in!
Seasonings: Sake, soy sauce, and dashi powder give the rice that deep, savory flavor. If you’re keeping it vegetarian, use kombu dashi powder instead.
Chopped Scallions (for garnish): A sprinkle of fresh scallions on top adds a nice pop of color.

How To Make Takikomi Gohan: STEP BY STEP

Here are some quick visual instructions! For the complete list of ingredients and instructions, go to the printable recipe card below.

Step 1

Rinse the rice and soak for 30 minutes.

Step 2

Add fresh water and bring to a boil. Then add the umeboshi and seasonings, cover with a lid, and simmer.

Step 3

Open the lid and remove the umeboshi seeds.

Step 4

Gently mix the umeboshi into the rice.

Serve in a bowl, top with chopped scallions, and enjoy this refreshing rice! It’s also great for onigiri—perfect for meals on the go!

Recipe Tips

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.

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Umeboshi Takikomi Gohan

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Prep: 35

Cook: 20

Total: 55

Servings:

Author: Juri Austin

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Equipment

Medium-sized pot

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.