takikomi

Takikomi gohan is a savory Japanese rice dish cooked with various ingredients mixed directly into the rice. The name itself, "takikomi," translates to "mixed in and cooked." This method differs from other Japanese rice preparations where ingredients are often placed on top or served separately.

The base of takikomi gohan is typically short-grain Japanese rice, which is rinsed and then cooked with a seasoned broth instead of plain water. The broth is usually made with dashi, soy sauce, mirin, and sake, providing a rich umami flavor. Common additions to takikomi gohan include a wide array of ingredients such as chicken, seafood like shrimp or scallops, vegetables like carrots, mushrooms, bamboo shoots, and edamame. Some regional variations might include ingredients like duck or crab.

Preparation involves combining the rinsed rice, seasoned broth, and chosen ingredients in a pot or rice cooker. The mixture is then cooked as usual. The flavors of the broth and the ingredients meld together during the cooking process, infusing the rice with their essence. Once cooked, takikomi gohan is often garnished with thinly sliced scallions or toasted sesame seeds before serving. It is a versatile dish, suitable as a main course or a side dish, and is enjoyed year-round.