A Taste of Japanese Home: Mixed Rice with Seasonal Vegetables (Takikomi Gohan)

If you grew up in Japan, this seasoned rice dish"Takikomi Gohan" is likely a nostalgic favorite from home-cooked meals or school lunches. It's a simple yet flavorful one-pot dish where rice is cooked together with vegetables, mushrooms, and savory seasonings, allowing the flavors to soak into every grain.

The roots of this dish trace back to ancient Japan, when people cooked rice with wild vegetables and grains to stretch their harvest. During the Edo period, versions like "gomoku gohan" (five-ingredient rice) became popular among everyday families. Over time, it evolved into a beloved everyday meal that showcases seasonal ingredients and regional flavors.

This version includes carrots, green scallions, shiitake mushrooms, konnyaku (made from Japanese yam contain high-fiber), and aburaage (fried tofu pouch). You can use any vegetables. I sometimes like to add black beans for extra plant-based protein and richness. Nourishing, naturally umami-rich, and deeply comforting. This dish is a beautiful reminder of how simplicity and tradition come together on the Japanese table. I hope it brings a little warmth to your kitchen, too.

Ingredients:

<Serves: 3-4>

Kitchen equipment: a rice cooker or a stone pot for cooking rice.

3 US cups (or 2 rice cooker cups / 360ml) of uncooked Japanese short-grain rice

2 tsp ginger, minced

1 to 2 medium-sized shiitake mushrooms, thinly sliced

1/4-1/2 carrot, julienned or cut into small cubes

2 green scallions, chopped or thinly sliced

1/4 block Konnyaku, cut into thin sticks (see photo below)

1/2 small sheet of Aburaage (fried tofu pouch), sliced into strips (see photo below)

3 US cups (or 2 rice cooker cups / 360ml) dashi (Japanese soup stock) or water

2 1/2 tbsp soy sauce or tamari

2 1/2 tbsp mirin (Japanese sweet cooking wine)

2x2 inch piece kombu (dried kelp)

A pinch of sea salt

Preparations:

Watch the rice thoroughly and soak in water for 30 minutes. This step helps the rice cook evenly and turn out fluffy.

While the rice is soaking, prepare other ingredients.

• Slice the konnyaku into thirds horizontally, then cut into thin sticks.

• Cut carrot into thin strips or 5–6mm cubes.

• Chop or thinly slice green scallions.

• Cut the aburaage in half lengthwise, then cut into strips.

Konnyaku

Konnyaku

Abura-age

Instructions:

1. Once soaked, drain the rice using a strainer and let it sit for a few minutes to remove excess water. Transfer it to the rice cooker bowl.

2. Add all of the dashi (or water) and then the seasonings (soy sauce and mirin). Stir gently.

3. Fill with additional water or dashi until the 2-cup line in the rice cooker if needed.

4. Place the piece of kombu on top, then evenly spread the vegetables over the rice mixture. (Do not mix the vegetables into the rice at this stage.)

5. For a rice cooker, use the regular/white rice setting. If using a hot pot, set the heat to medium-high until it begins to boil (you’ll hear bubbling). Once boiling, lower the heat and let it simmer for 12–15 minutes. Follow any specific instructions provided, as each pot may require different cooking times for rice. Turn off the heat when done.

6. Right after the rice finishes cooking, mix the rice and toppings before letting it steam. By mixing before the steaming step, the flavors and aromas blend more evenly throughout the rice. Remove the kombu, slice it thinly, and then mix it with the rice. Let it steam with the lid on for 10–15 minutes. Do not open the lid during this time.

7. Garnish with nori flakes if desired.

   Posted on June 25th, 2025