Easy Ginger & Sesame Rice (Takikomi Gohan) : Gentle on the Stomach, No Dashi Needed

There’s rarely a time I don’t enjoy cooking.... but this summer has been different. I found myself avoiding the stove and craving simpler meals that don’t require much effort. Still, I didn’t want to give in to summer fatigue.

One method I rely on every summer is using my rice cooker to make nourishing, minimal-fuss meals. The rice cooker is my best friend during these hot months, quietly working away while I stay cool.

When we drink more cold beverages to cope with the heat (as I often do), our digestive systems can become sluggish. That’s when ginger becomes a powerful ally. It's one of my go-to ingredients to support digestion and bring warmth back to the body, even in summer.

I want to introduce my “Ginger Mixed Rice” series: Ginger and Sesame Takikomi Gohan, a classic Japanese-style seasoned rice cooked with finely shredded ginger and toasted sesame seeds. It’s soothing, flavorful, and easy to digest.

If you have dashi (a Japanese soup stock made from fish, seaweed, or dried shiitake mushrooms), feel free to use it. However, this version works wonderfully with just water and kombu (kelp). An additional step makes a significant difference: massaging the ginger with salt before cooking. This enhances the aroma and creates a gentle, warming flavor that is perfect for a tired digestive system. I hope it provides you with the same comfort.

This rice is delicious on its own, but I often add a bit more ground sesame, or mix in small dried fish (jako) or flaked grilled fish for added protein. The umami from the fish pairs beautifully with the ginger and sesame aroma.

I hope this ginger and sesame rice brings both comfort and vitality to your table this summer.

Ginger and Sesame Takikomi Gohan

Ingredients:

<Serves: ~3–4>

2 rice cups/400 ml uncooked white rice

4 tbsp ginger, finely shredded (about 4 cm piece)

1/2 sheet of abura-age (fried tofu pouch)

Small pinch of salt (for massaging the ginger)

370 ml water (or dashi, if available)

5 cm piece of kombu (kelp)

Seasoning:

1 tbsp sake

1 tbsp mirin (Japanese sweet sake)

2 tbsp soy sauce (or 1.5–1.8 tbsp if you prefer a lighter flavor)

A pinch of salt or sesame salt (gomasio)

White sesame seeds (ground for better aroma or use pre-ground)

Instructions:

1. Gently rinse the rice and drain thoroughly. Let it sit for 15 to 30 minutes.

   
   

2. Wash and finely shred the ginger (~4 cm length). Massage with a small pinch of salt and let it rest for 10 minutes. Squeeze out excess liquid but save the juice.

   
   

3. Prepare the abura-age: pour boiling water over it to remove excess oil. Once cool, squeeze out moisture, cut in half, and slice thinly.

   

4. Combine sake, mirin, soy sauce, and the squeezed ginger juice in a bowl.

   
   

5. In a rice cooker, place the soaked rice, kombu, seasoning mix, and water. Add the shredded ginger and abura-age on top. Gently mix once.

   
   

6. Start cooking as usual.

   
   

7. When done, fluff from the bottom with a rice paddle. Adjust the seasoning with a pinch of salt or sesame salt if desired. I like to add a sprinkle of seaweed flakes or furikake before serving.

No Rice Cooker? Use a Pot Instead

If you don’t have a rice cooker, here’s a simple stovetop method, or simply follow the rice cooking method you're familiar with.

1. Follow the same steps through Step 5, using a heavy-bottomed pot with a tight lid.

2. Bring everything to a gentle boil over medium heat.

3. Once it starts bubbling, reduce to low heat and cook for about 12–15 minutes, until water is absorbed.

4. Turn off the heat and let it steam with the lid on for another 10 minutes. Then fluff gently.

   
   

Posted on July 8, 2025