Taki Komi Gohan Recipe
Recipe information
Make Taki Komi Gohan in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Hayato Menu — Rice Base
Hayato Menu — Protein & Vegetables
Hayato Menu — Finish & Garnish
Hayato Menu — Takikomi Gohan Method
1. Rinse rice
Place the Japanese short-grain rice in a bowl and rinse under cold water until the water runs clear. Drain well.
2. Prep aromatics and proteins
Mince the garlic, grate the ginger, and slice the onion. If not already diced, cut the chicken thighs into bite-sized pieces.
3. Sauté aromatics and protein
In a skillet, heat 1 tablespoon of cooking oil over medium heat. Add garlic, ginger, and onion; sauté for 1–2 minutes until fragrant. Add the chicken and mushrooms; cook until the chicken is lightly browned and the mushrooms have released their aroma.
4. Combine with rice
In a rice cooker pot or heavy-bottomed pot, add the rinsed rice. Pour in the dashi stock, soy sauce, mirin, sake, sugar, and salt; stir to combine. Add the sautéed chicken, mushrooms, carrot, bamboo shoots, and onion; distribute evenly but do not over-mix.
5. Cook
Cook the rice according to your appliance: in a rice cooker on the standard cycle, or on the stove by bringing to a gentle boil, lowering to a simmer, covering, and cooking for 15–20 minutes until the rice is tender and the liquid is absorbed. Do not stir during cooking.
6. Rest and fluff
Remove from heat and let the pot rest, covered, for 10 minutes. Fluff the grains gently with a wooden spoon to mix the ingredients evenly.
7. Finish and serve
Drizzle with sesame oil, fold in the sliced green onions, and sprinkle sesame seeds on top. Taste and adjust with a light additional splash of soy sauce if desired. Serve warm.
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