How To Make Takikomi Gohan (Recipe) 炊き込みご飯の作り方(レシピ)

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Takikomi Gohan (炊き込みご飯) is a wonderful and comforting Japanese mixed rice recipe made with seasonal ingredients. This recipe is also gluten free!

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Prep tim: 20 minutes
Cook time: 60 minutes
Serves: 3-4 servings

Ingredients:

2 rice-cups Japanese short-grain rice (Equivalent to 1 ½ cup (360 ml))
3 dried shiitake mushrooms (.5 oz / 15 g)
½ cup (120 ml) water for hydrating dried shiitake mushrooms
⅓ package konnnyaku (3 oz /85 g)
1 piece aburaage (deep fried pouch) (.7 oz / 20 g)
3 inch (7.5 cm) carrot (2 oz / 60 g)
4 inch (10 cm) gobo (burdock root) (1 oz / 35 g)
1 skinless boneless chicken thigh (4.8 oz / 135g)
1 ½ cup (350 ml) dashi
1 ½ Tbsp. mirin
1 ½ Tbsp. soy sauce
a small bunch mitsuba, or 1 green onion

Instructions with step-by-step pics ▶ http://bit.ly/TakikomiGohan

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* This video is sponsored by Kikkoman USA. All thoughts and opinions are my own.

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Comments

Patricia Araújo says:

本当に美味しそう!😋

Disey Depp says:

Looks delicious but where to get burdock root and konnnyaku (whatever that is? )

Nancy Refki says:

I made this recipe and amazing result!!! Thank you!!

The Cutting Sark says:

Will an instant pot cook this the same?

Momo Tsukino says:

Oishii sou!!!!!

Zane Beverix says:

The nutrition of rice will be rinse away if you wash them too much times or long time

たつにいさん V says:

美味しそうですね。炊き込みご飯大好き。😊

yogibear2k2 says:

Old video. new comment! I hope you are still around. Anyway, I only heard about this dish from a computer game! In there they call it Takikomi Gohan Onigiri. Is there a difference? I do love rice, though, and this looks so easy to make I might give it a try. Thank you for the video.

Chef Antonio Cordero says:

Hi Nami
Of course i subscribe
i'm a peruvian chef,
that studied japanese cuisine for my specialty.
I admire your recipes and style. thanks for share :)

Anzuki says:

hello! you may not read this, but I am so grateful for you recipe channel/website. my mother is from the countryside of Japan, and growing up she always cooked Japanese food at home. She is no longer around to show me these recipes, a few I remember from helping her in the kitchen but many I do not remember.

I will be a first-time mother in December, and I want to make the same foods my mom made for me, when my baby can start enjoying solid food. your cooking channel has made that possible for me and I am truly so thankful. I wish you the best and thank you again!

Lisa Hinton says:

Sorry, but the music is extremely annoying, unbearably so. I actually had to mute it.

Would you please consider having just the sounds of cooking in your videos, please?

Fransisca Adis says:

Hello! Thank you for this recipe. I tried this and it turned out very delicious!
But I have a little problem. I live alone so I ended up with leftover takikomi gohan. I can't finish all by myself in one day. Is there any good way to keep takikomi gohan? Is it okay to freeze it in freezer? thank you!

michael lalwani says:

I​ Am​ cooking​ Yakisoba​ Everyday​ Monday​ To.Friday​ let​ me​know​anything​elese​ I.should.add at​ rogersicearena@gmail.com

Lysis Moonlight says:

I love takikomi gohan, so easy and tasty and nutritious. I made a variation of this recipe today using parsnip instead of gobo. It tasted very good. Thank you!

O Silva says:

Make Gohan great again

raj puri says:

What is means gohan

Zane Beverix says:

What is Aburage and Konyaku

T Savage says:

A wonderful meal. I really enjoy your videos they are very well done and the food is great. Thanks

Jacqueline Gutmann says:

I make this one a lot and love the flavours in it every time! Great autumn dish too!

Yuki Dinh says:

Can i use brown rice?

Ik Hinh says:

ごま油を少し入れておけば、さらに美味しいものになりますよ。

If you add a bit of sesame oil to the rice cooker before cooking, it’ll become very fragrant and flavourful. 😋

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