Japanese · Dinner
Japanese Chicken and Vegetable Rice
Takikomi Gohan
A Japanese celebration rice dish, short-grain rice cooked together with shiitake, burdock, carrot, and chicken in a seasoned dashi broth until every grain is deeply flavoured.
$
20 minsPrep
40 minsCook
1 hrTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
16gFat
62gCarbs
8gSugar
4gFiber
720mgSodium
85mgChol
Goes well with
White Burgundy, Chassagne-MontrachetWhite Burgundy, Chassagne-Montrachet — A...
local
Junmai sake, warmJunmai sake, warm — A clean, smooth pair...
international
Instructions
1
Prep
Wash and soak 250g short-grain rice 30 minutes, then drain. Cut 250g chicken thighs into 2cm pieces. Slice 75g shiitake mushrooms thinly. Soak 50g peeled burdock in cold water 5 minutes, drain, pat dry. Cut carrot into matchsticks. Slice 1 aburaage piece thinly. Slice 2 scallions and measure sesame seeds.
2
Build
Place drained rice in a medium heavy pot (about 2-quart capacity). Add 300ml dashi, 2 tbsp tamari, 1.5 tbsp mirin, 1 tbsp sake, and 0.5 tsp salt. Stir gently. Arrange chicken, shiitake, burdock, carrot, and aburaage evenly over the rice surface without stirring.
3
Simmer
Bring to a simmer over medium heat, about 2 minutes. Cover tightly, reduce heat to lowest setting, cook 18 minutes without lifting the lid until rice absorbs liquid and becomes tender.
4
Rest
Remove from heat, keep covered, rest 10 minutes. While takikomi gohan rests, heat 400ml kombu dashi to just below a simmer in another pot. Add 100g silken tofu and 2.5g rehydrated wakame. Whisk 1.5 tbsp white miso paste off the heat until dissolved, stir into dashi gently.
5
Finish
Uncover takikomi gohan, fold gently from the bottom to distribute all ingredients evenly through the rice. Ensure every portion has rice, chicken, and vegetables mixed together.
6
Plate
Transfer takikomi gohan to serving bowls or serve family-style from the pot. Garnish with scallion and toasted sesame seeds. Serve miso soup and 50g pickles alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g (8.8 oz) Japanese short-grain rice
- 250g (8.8 oz) boneless chicken thigh
- 75g (2.6 oz) shiitake mushrooms
- 50g (1.8 oz) burdock root
- 1 small carrot
- 1 piece aburaage
- 300ml (1.25 cup) dashi stock
- 30ml (2 tbsp) gluten-free tamari
- 22ml (1.5 tbsp) mirin
- 1 tbsp sake
- 0.5 tsp salt
- 2 scallions
- 1.5 tsp toasted sesame seeds
- 400ml (1.7 cup) kombu dashi
- 22ml (1.5 tbsp) white miso paste
- 100g (3.5 oz) silken tofu
- 2.5g wakame seaweed
- 50g (1.8 oz) Japanese pickles