Taki Komi Gohan Recipe

Hayato Menu — Takikomi Gohan Method

1. 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. 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. 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. 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. 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. 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. 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.