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Home ► Recipes ► Japanese (Traditional)

Takikomi Gohan

Updated: 05.15.25 | Marc Matsumoto | 12 Comments

4.72 from 7 votes
This Takikomi Gohan, also known as Gomoku Gohan, is a mixed vegetable and mushroom rice that's like a Japanese-style pilaf. It's plant-based, making it vegan and vegetarian friendly, but it's packed with umami thanks to the addition of a few ingredients like shiitake mushrooms, konbu cha, and sake.
Recipe Video
This Japanese rice pilaf, or Takikomi Gohan, is a delicious vegan-friendly mixed rice dish made with mushrooms and veggies.

Takikomi Gohan (炊き込みご飯)

Traditional Japanese cuisine is hyper-local and seasonal, and when autumn rolls around, Takikomi Gohan rice is a home-cooked favorite. That's because autumn is the season where shinmai(新米) or new rice is released after the harvest, and it's when rice is considered to be at its best. 

The name Takikomi Gohan literally means "cooked with rice," so there are a lot of variations, but most of them involve other autumn ingredients like mushrooms, chestnuts, or sweet potatoes. The style of Takikomi Gohan I want to show you in this recipe is also known as Gomoku Gohan because it includes a variety of mix-ins. 

Takikomi rice is often made with chicken and dashi stock, but for this Japanese mushroom rice recipe, I'm using a shiitake mushroom-based dashi along with other umami-packed ingredients to make a vegan-friendly Takikomi Gohan that's brimming with flavor. 

Jump to:
  • Takikomi Gohan (炊き込みご飯)
  • Why This Recipe Works
  • Ingredients for Takikomi Gohan
  • How to Make Takikomi Gohan
  • Other Rice Recipes
  • FAQ
  • 📖 Recipe
  • Comments

Why This Recipe Works

  • Dried shiitake mushrooms naturally contain a high concentration of guanosine monophosphate (GMP). Both sake and konbu (kelp) contain glutamic acid. Together these compounds synergize on our taste buds to trigger our umami taste receptors.
  • The soaking liquid from the shiitakes is essentially shiitake broth, so I've used it to cook the rice, which gives it another umami boost. 
  • By sautéing the veggies and mushrooms, we're able to get some Maillard browning on them that contributes even more umami, packing this Japanese mushroom rice with loads of savory flavor.
Loaded with mushrooms and root veggies, this Takikomi Gohan is an autumn favorite in Japan that's easy to make regardless of where you live.

Ingredients for Takikomi Gohan

  • Dried Shiitake mushrooms - If you've worked much with dried mushrooms, you probably know that they tend to be more potent than their fresh incarnation. This isn't just a result of the water being evaporated and concentrating the flavors. The chemistry of the mushroom changes as it dries, which boosts the total amount of umami-producing nucleotides in the mushrooms. This is why dried shiitake mushrooms make an outstanding plant-based stock when rehydrated in water. 
  • Japanese short-grain rice - Although you could technically use long-grain rice for this, but since this is a Japanese dish, the sticky texture of short-grain rice is an integral part of the dish. If you can't find it, medium-grain rice would still be a better alternative to long-grain.  
  • Maitake mushrooms - I like adding some fresh maitake mushrooms to Takikomi Gohan for their texture and meaty flavor. Other flavorful mushrooms such as button, cremini, or porcini will work if you can't find them. 
  • Root vegetables - I like using a mix of carrots and gobo (burdock root) for this. The carrots provide color and sweetness, while the gobo adds a beautiful earthy flavor and texture to the rice.
  • Aburaage - Aburaage literally means fried in oil, and it's made by pressing thin sheets of firm tofu and then deep-frying them until they puff up. This gives them a meaty texture which allows them to soak up flavors like a sponge. If you can't find it near you, you can skip it. Other plant-based proteins such as seitan or TVP will work here too. Konnyaku is a another common ingredient found in Takikomi Gohan.
  • Sake - Sake contains a ton of amino acids such as alanine and glutamate, which create the taste of umami. The alcohol content of the sake evaporates while you cook it, so you don't need to worry about that. You could also use mirin, but the finished rice will end up sweeter than using sake (even if you omit the sugar).
  • Soy Sauce - Soy sauce is the primary seasoning for the rice, and it also contains glutamate for a boost of umami. 
  • Sugar - Adding just a bit of sugar brings out the sweetness of the rice without making it obviously sweet. 
  • Konbu cha - Konbu cha literally means "kelp tea" in Japanese, and it's a savory kelp stock traditionally consumed as a tea. Most people these days use it as a natural way to add umami to food as kelp is extremely rich in glutamate. You can also also use konbu dashi granules or just add a whole piece of konbu to the water when you rehydrate the shiitake mushrooms.  
  • Mitsuba - This is a Japanese herb with a nice vegetal flavor somewhere between cedar, carrot leaves, and celery. It's a nice fresh contrast to the earthy Takikomi Gohan, but scallions or other chopped herbs will work if you can't find it. 

How to Make Takikomi Gohan

The first thing you want to do is rehydrate the shiitake mushrooms in cold water. This will take anywhere from 30 minutes to a few hours, depending on the size of your mushrooms. You can also speed this up to about 10 minutes by using boiling water. 

Once the shiitake has rehydrated, squeeze them with your hand to remove any excess water and then trim off the tough stems. Slice the caps up and and set both the shiitake mushrooms and soaking liquid aside. 

Put the rice in a strainer and rinse them under cold water while agitating the rice with your hand until the water runs mostly clear. Shake the rice to drain it well and then transfer it to a deep, heavy-bottomed pot. 

Measure 1 ¾ cups of the shiitake soaking liquid into the rice, being careful not to get the grit at the bottom of the bowl into the rice. Then let the rice soak for at least 30 minutes. 

Heat a frying pan over medium heat, and then add the vegetable oil and the mushrooms and veggies. Stir-fry until everything has halved in volume and the veggies have started to wilt. 

Add the sake, soy sauce, sugar, and konbu cha, and continue stir-frying with the seasonings. 

Once the liquid has evaporated from the mushrooms and veggies, spread them on top of the rice. Be careful here not to mix them into the rice, or your rice won't cook evenly. Cover the pot with a lid and turn the stove on to high heat. 

When there's steam escaping from the lid of the pot, turn the heat down as far as your stove will go and set a timer for twelve minutes. 

Turn off the heat on the rice once the timer goes off and set another timer for 10 minutes. Do not open the lid as you need to retain the heat in the pot for the rice to properly steam. 

Once the rice is done steaming, open up the lid and use a spatula or rice paddle to fold the veggies and mushrooms into the rice.

This Takikomi Gohan, also known as Gomoku Gohan, is an easy vegan rice entre loaded with mushrooms and root veggies.

Other Rice Recipes

  • Matsutake Gohan
  • Mushroom Doria
  • Takenoko Gohan (Bamboo Rice)
  • Salmon Ikura Gohan
  • Ochazuke (Tea Rice)

FAQ

What is Takikomi Gohan rice?

Takikomi Gohan (炊き込みご飯) literally means "cooked with rice" in Japanese, and it refers to a class of rice dishes where rice is cooked together with other ingredients. Depending on the part of Japan you are in, it may also be known as Kayaku Gohan (かやくご飯). This particular Takikomi Gohan recipe is for a specific type of mixed mushroom and vegetable rice that's also sometimes known as Gomoku Gohan (五目ご飯).

How do you pronounce Takikomi Gohan?

Takikomi Gohan is a six-syllable name that's pronounced as follows:

ta like tarp
ki like key
ko like corner
mi like meet
go like ghost
han like Han Solo

Is Takikomi Gohan vegan?

Not all Takikomi rice is vegan as it can contain meat or seafood, but this Takikomi Gohan recipe is vegan. For more vegan mushroom dishes, check out this article, Vegan Mushroom Recipes.

How do I make Takikomi Gohan in a rice cooker?

You can follow all the steps for preparing the vegetables and mushrooms. The amount of rice specified is 2 rice cooker cups. The only difference is that instead of measuring out 1 ¾ cups of shiitake soaking liquid, you can just add the soaking liquid straight to the rice cooker bowl up to the 2 cup marker. Then saute the veggies as per the recipe. When they're cooked, just spread the veggies and mushrooms over the rice (without stirring) and then set the rice cooker how you normally would. 

What can I do with leftover Takikomi Gohan?

If you end up with leftovers, divide and shape the remaining takikomi rice into onigiri while still warm. These make a great addition to a bento box lunch. You can follow my tutorial for shaping onigiri. Then you can wrap the onigiri individually with plastic wrap and refrigerate them or freeze them if you want to keep them for longer than a few days. Either way, you will want to warm them up in the microwave before eating them, as the cold temperatures will cause the rice to retrograde and get hard.

📖 Recipe

This Takikomi Gohan, also known as Gomoku Gohan, is an easy vegan rice entre loaded with mushrooms and root veggies.

Takikomi Gohan

By: Marc Matsumoto
4.72 from 7 votes
Print Pin
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Yield 4 servings
YouTube video

Units

Ingredients 

  • 2 cups water
  • 10 grams dried shiitake mushrooms (2 large mushrooms)
  • 310 grams Japanese short-grain rice (1.5 US cups of rice or 2 rice cooker cups)
  • 1 tablespoon vegetable oil
  • 50 grams carrots (cut into thin matchsticks)
  • 50 grams maitake mushrooms (stem discarded, and caps sliced thinly)
  • 50 grams burdock (cut sasagaki - see video for technique)
  • 1 sheet aburaage (deep fried tofu sheets, chopped)
  • ¼ cup sake
  • 2 tablespoons soy sauce
  • 2 teaspoons evaporated cane sugar
  • 1 teaspoon konbu cha
  • Mitsuba (for garnish)

Instructions

  • Soak the shiitake mushrooms in 2 cups of water for at least 1 hour.
    Soaking dried shiitake mushrooms in water.
  • When the mushrooms are rehydrated, squeeze any excess liquid out of them and trim off and discard the stems. Slice the caps up thinly and set the mushrooms aside and soaking liquid aside.
    Squeezing shiitake mushroom stock from rehydrated mushrooms.
  • Wash the rice until the water runs clear. Drain it well and add it to a deep, heavy-bottomed pot such as a Dutch oven.
  • Measure 1 ¾ cups of the shiitake stock into the pot with the rice. Let it soak for at least 30 minutes.
    Soaking rice in shiitake stock.
  • In a frying pan over medium-high heat, add the vegetable oil, along with the shiitake, carrots, maitake, burdock, and aburaage. Stir-fry until the ingredients have halved in volume.
    Sauteing a mixture of root vegetables and mushrooms for cooking with Takikomi Gohan.
  • Add the sake, soy sauce, sugar, and konbu cha, and continue stir-frying until most of the liquid has evaporated from the pan.
  • Dump the veggie and mushroom mixture over the rice, cover the pot with a lid, and bring the pot to a boil over high heat.
    Takikomi gohan after being steamed.
  • When you see steam escaping from the lid, turn down the heat to low and set a timer for 12 minutes.
  • When the timer goes off, turn off the heat, and let the pot rest undisturbed for another 10 minutes to allow the rice to steam.
  • When the timer is up, open the lid and fold the Takikomi Gohan together with the mushrooms and vegetables.
    Mix the mushrooms and veggies into the rice.
  • Garnish with mitsuba, scallions, or sesame seeds and serve.
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Nutrition Facts

Calories • 354kcalCarbohydrates • 74gProtein • 8gFat • 1gSaturated Fat • 1gPolyunsaturated Fat • 1gMonounsaturated Fat • 1gSodium • 529mgPotassium • 270mgFiber • 4gSugar • 3gVitamin A • 2095IUVitamin C • 2mgCalcium • 31mgIron • 4mg

Comments

    4.72 from 7 votes (2 ratings without comment)

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    Recipe Rating




  1. Molly says

    January 16, 2024 at 1:27 pm

    5 stars
    This is a such a reliable recipe and the texture of the rice turns out perfect (unlike some other recipes I’ve tried that use the rice cooker).

    I like to up the quantity of the veggies and so I increase the seasonings to account for that. I love that I can get away with using more veggies since they all get cooked beforehand and just sit on top of the rice while it cooks! Plus, you can play around with other veggies so it’s very versatile. Thank you for the wonderful recipe.

    Reply
    • Marc Matsumoto says

      January 18, 2024 at 5:44 pm

      I'm so happy to hear you enjoyed this Molly! Thank you for taking the time to let me know😄

      Reply
  2. Dan says

    September 18, 2022 at 5:26 am

    5 stars
    This is another one of your classics. I keep coming back to this recipe over and over. Such a rich flavour!

    Reply
    • Marc Matsumoto says

      September 19, 2022 at 10:55 pm

      I'm so happy to hear you've been enjoying this Dan! I'm currently working on a recipe for a variation of this.

      Reply
  3. Doreen Elliott says

    May 31, 2022 at 8:50 am

    What a wonderful recipe. This is great as a stand-alone or alongside other dishes. We love mushrooms so I add a lot more shiitake. I soak them overnight so the water is a deep dark brown with lots of flavors.
    Another winner from your kitchen to mine. Thanks, Marc!

    Reply
    • Marc Matsumoto says

      May 31, 2022 at 9:19 am

      Thanks Doreen, I'm happy to hear you enjoyed it! Also, great idea going heavy on the shiitake for to make it more of a shiitake takikomi gohan👍🏼

      Reply
  4. K.Fogle says

    March 14, 2022 at 7:09 am

    5 stars
    Hello, 1st timer here!
    This is the first recipe I tried from your collections, and the feedback was beyond words.
    I might've heard some expletives when describing the umami flavor throughout this perfect recipe. That has never happened to me before. I'm going to YouTube now to check out your videos.
    Thank you so much,; I will make/suggest this recipe many times!

    Reply
    • Marc Matsumoto says

      March 14, 2022 at 9:07 am

      Welcome! I'm happy to hear you and your diners enjoyed this and hope you're able to find other recipes that'll earn you some more expletive-laced praise😉

      Reply
  5. Jenn says

    January 29, 2022 at 3:05 pm

    5 stars
    My first time 1) cooking rice on the stove 2) eating gobo with the skin on, and this turned out perfect! Glad I doubled the recipe, the family cleaned up the whole pot, including the slightly charred rice at the bottom of the pot. Thanks for the recipe and instructions : )

    Reply
    • Marc Matsumoto says

      January 30, 2022 at 11:58 pm

      Hi Jenn, I'm glad to hear you and your family enjoyed this! Thanks for letting me know!

      Reply
  6. Doreen Elliott says

    November 20, 2021 at 11:10 am

    5 stars
    Hi Marc,
    I think this is one of your best recipes ever! The umami is off the charts, and the konbu cha, shiitake, and sake combination is a winner. They all have a subtle flavor that, when combined, is just indescribably delicious. Thanks for continuing to create such fabulous food. It feeds the body soul and mind.

    Reply
    • Marc Matsumoto says

      November 21, 2021 at 12:17 am

      Hi Doreen, I'm so happy to hear you enjoyed it! This is such a comfort food here in Japan😀 Have a great weekend!

      Reply
Marc Matsumoto

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I’m Marc Matsumoto, a former chef raising a family in Tokyo, Japan. I believe anyone can become a great cook with the right ingredients and a few techniques, so I created No Recipes to help you unlock your culinary potential!

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