Takikomi Gohan (Japanese Savory Mixed Rice)

Rinse and rest the rice

Rinse the rice in a sieve under cold water, swishing gently until the water runs almost clear. Drain well and let it sit in the sieve for 20 minutes so the grains absorb a little moisture and cook evenly instead of staying hard in the center.

• 360 g rice

✅ Done when: water runs almost clear and rice has rested 20 minutes

Soak the shiitake

Put the dried shiitake in the warm water and let them soften for 20 minutes. Squeeze them gently over the bowl to save the liquid, then slice the shiitake thinly; keep the soaking liquid, it becomes part of the cooking liquid.

• 5 dried shiitake
• 300 ml warm water

✅ Done when: shiitake are soft and pliable

Prep the rest

While the rice and shiitake rest, cut the carrot into thin matchsticks and the aburaage into thin strips. Pat the chicken pieces dry and keep them small and even so they cook through in the time the rice needs.

• 80 g carrot
• 1 sheet aburaage
• 150 g chicken thigh

✅ Done when: carrot and aburaage are cut into thin, even pieces and chicken is dry and cut into small, even bites

Build the cooking liquid

Measure the shiitake soaking liquid and top it up with dashi until you have about 360 ml of liquid for 360 g of rice. Stir in the soy sauce, mirin, sake and salt; the vegetables and aburaage will add their own moisture as they cook.

• about 260 ml shiitake soaking liquid from step 2
• about 100 ml dashi
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1/2 tsp salt

✅ Done when: liquid measures about 360 ml and the seasonings are fully stirred in

Layer, don't stir

Put the drained rice in the rice cooker or a heavy pot about 18-20 cm (7-8 inch) across and pour the seasoned liquid over it. Scatter the chicken, shiitake, carrot and aburaage evenly on top without mixing them in, so they steam over the rice while it cooks underneath. If using a rice cooker, run it on the normal setting. On the stove, cover, bring to a boil over high heat, then lower the heat to a bare simmer (about 90°C/194°F) and cook for 15 minutes without lifting the lid.

• 360 g rinsed rice from step 1
• about 360 ml seasoned liquid from step 4
• 150 g chicken thigh
• 5 sliced shiitake from step 2
• 80 g carrot
• 1 sheet aburaage

✅ Done when: steam escapes steadily from under the lid and 15 minutes have passed

Rest off the heat

Turn off the heat and let the pot stand, covered, for 10 minutes. This finishes cooking the chicken in the trapped steam and lets the rice firm up so it isn't wet or mushy.

• 150 g chicken thigh (checking doneness)

✅ Done when: chicken is opaque all the way through (about 74°C/165°F)

Fluff and serve

Fluff the rice with a rice paddle using gentle cutting and lifting motions, bringing the toppings up from the bottom so everything is evenly distributed without crushing the grains. Serve hot, scattered with scallions and sesame seeds.

• all cooked rice and toppings from step 6
• 2 scallions
• 1 tsp toasted sesame seeds