Takikomi Gohan (Japanese Mixed Rice with Chicken and Mushrooms)
Short grain rice cooked directly in dashi with chicken, shiitake and carrot until every grain is full of flavour.
Made with Dashi stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.99 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in a sieve under cold water until it runs almost clear. Drain and leave for 20 minutes.
20 min - 2
Toss the chicken with 1 tbsp of the tamari and leave to marinate while the rice rests.
- 3
Put the rice in a heavy pan with a tight lid. Add your ready made dashi (see the base recipe), the mirin and the remaining tamari and stir once.
- 4
Scatter the chicken, shiitake and carrot evenly over the top. Do not stir.
- 5
Bring to the boil, cover, turn the heat to its lowest and cook for 14 minutes. The chicken must be cooked through with no pink.
14 min - 6
Turn off the heat and rest, covered, for 10 minutes.
10 min - 7
Gently mix everything together, scatter with the spring onions and serve.
Tips
- Do not lift the lid while the rice cooks, as the steam is what finishes the grains.
- The thin crust that forms on the bottom (okoge) is a prized treat, so serve it too.
- Use a rice cooker if you have one. Use the plain rice setting with the same ingredients.
Storing and freezing
Cool leftovers within 1 hour and keep up to 1 day in the fridge. Reheat only once until steaming hot all the way through.
Questions
Why leave the rice to soak?
A short rest lets the grains absorb a little water, so they cook evenly and stay plump. Skipping it gives a slightly harder centre.
Can I use different vegetables?
Yes. Burdock, gobo, edamame, sweetcorn, mushrooms or aburaage all work. Keep the rice and dashi ratio the same.
More made with dashi stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.