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Protocol: Takikomi Gohan (Rice Cooker)

Protocol: Takikomi Gohan (Rice Cooker)

Category: starches Tags: #rice-cooker #weeknight #batch-prep #japanese-ish Version: v0.1 Created: 2026-01-09 Servings: 3–4 Prep time: 15 min Cook time: 45–60 min (rice cooker dependent) Tools: rice cooker

Goal / Why this exists

Japanese mixed rice where everything cooks together — rice absorbs savory dashi-soy broth while toppings steam on top. Dump, press start, walk away. Great for batch prep and reheats well.

Ingredients

Rice Base

  • 300 g short-grain or medium-grain rice (Japanese rice preferred, jasmine works)
  • 280 mL water (slightly less than usual — toppings release liquid)
  • 30 mL soy sauce
  • 15 mL mirin
  • 5 mL sesame oil
  • 2 g dashi powder (or 1/2 tsp hon-dashi)

Toppings (mix and match ~200g total)

  • 100 g shiitake mushrooms, sliced (fresh or rehydrated dried)
  • 100 g boneless chicken thigh, cut into 2cm pieces
  • 50 g carrot, julienned or diced small
  • 30 g aburaage (fried tofu pouch), sliced thin (optional)

Finishing

  • 2 scallions, sliced thin
  • Toasted sesame seeds
  • Shichimi togarashi (optional, for heat)

Method

Prep (15 min)

  1. Rinse rice until water runs mostly clear. Drain well.
  2. Prep toppings: Slice shiitakes, cut chicken into bite-size pieces, julienne carrots.
  3. Season chicken: Toss chicken pieces with a splash of soy sauce (5 mL) while prepping.

Rice Cooker (hands-off)

  1. Build the pot: Add rice to rice cooker. Pour in water, soy sauce, mirin, sesame oil, and dashi powder. Stir gently to dissolve.
  2. Layer toppings: Arrange shiitakes, chicken, carrots, and aburaage on top of rice. Do not stir — keep toppings on surface so they steam.
  3. Cook: Start rice cooker on standard white rice setting.
  4. Rest: When cycle completes, let rest 10 min on warm setting.

Finish

  1. Fold and serve: Gently fold toppings into rice, distributing evenly. Taste — adjust with a splash more soy if needed.
  2. Garnish: Top with scallions, sesame seeds, and shichimi if using.

Success Criteria

  • Rice is fluffy with distinct grains, slightly sticky, not mushy
  • Soy-dashi flavor throughout, not bland
  • Chicken cooked through (165°F / 74°C)
  • Mushrooms tender, carrots softened but not mush

Variations

  • Pork version: Swap chicken for thinly sliced pork belly or shoulder
  • Vegetarian: Skip chicken, double mushrooms, add edamame after cooking
  • Autumn style: Add ginkgo nuts, chestnut pieces, or sweet potato cubes
  • Seafood: Use diced salmon or canned mackerel instead of chicken

Storage & Reheat

  • Fridge: 4 days in airtight container
  • Freezer: Portion into containers, freeze up to 1 month
  • Reheat: Microwave with damp paper towel over top, or steam in rice cooker

Nutrition Estimate

Per serving (assuming 4 servings):

  • ~350–400 kcal
  • ~18 g protein
  • ~50 g carbs
  • ~8 g fat

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