Gomoku Takikomi Gohan (Japanese Mixed Rice)

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Gomoku Takikomi Gohan (Japanese Mixed Rice) is a comforting Japanese home-cooked rice dish that’s much easier to make than it looks. Gomoku literally means “five ingredients,” but it really refers to using a variety of ingredients rather than an exact number. Takikomi means the ingredients and seasonings are cooked together with the rice, allowing all the flavors to soak in as it cooks, and gohan simply means rice in Japanese. This savory mixed rice can be enjoyed on its own, served with other side dishes, or shaped into onigiri for a perfect portable lunch or snack.

Gomoku takikomi gohan served in a bowl with mixed vegetables and chicken

Ingredients

For Gomoku Takikomi Gohan

Japanese short-grain rice: 3 rice-cooker measuring cups
Dashi broth: 600 ml (about 2 ½ cups)
Light soy sauce: 3 Tbsp
Mirin: 2 Tbsp
Sake: 2 Tbsp
Sea salt: ½ teaspoon (skip if dashi broth is pre-seasoned)

Shimeji mushrooms: 100 g (3.5 oz)
Abura-age (fried tofu pouch): 1
Carrot: 50 g/ 1.8 oz (about 1 small carrot)
Chicken thigh or breast: 120 g (about 4 oz)
Gobo (burdock root): 5 inches (about 50 g/ 1.8 oz)

Step-By-Step Instructions

1. Rinse the rice
Rinse the rice until the water runs mostly clear (refer to your How to Cook Sushi Rice post if needed). Drain well in a colander and set aside.

Rinsed Japanese rice draining in a colander

2. Prepare the abura-age
Pour boiling water over both sides of the abura-age to remove excess oil. Pat dry with paper towels, then cut into thin strips about 5 mm wide.

Abura-age being rinsed with boiling water to remove excess oil

Abura-age being patted dry with paper towels

3. Prepare the vegetables
Peel the gobo (burdock root) and carrot, then cut them into thin strips about 3–4 mm wide.
Cut off the root end of the shimeji mushrooms and separate them by hand.

Root ends of shimeji mushrooms being removed

4. Prepare the chicken
Cut the chicken into bite-sized pieces, about ½ inch in size.

Ingredients for gomoku takikomi gohan cut and prepared

5. Assemble the ingredients
In a pot (or rice cooker inner pot), add the drained rice, dashi broth, light soy sauce, mirin, sake, and sea salt. Gently place the chicken, abura-age, shimeji mushrooms, gobo, and carrot on top. Do not mix. Cover with a lid.

Rice and seasonings added to a pot before cooking

Ingredients layered on top of rice before cooking without stirring

6. Optional resting time
If time allows, let everything sit for about 15 minutes before cooking to help the rice absorb the seasoning.

7. Cook the rice
Start cooking over medium-high heat. Once it comes to a boil, reduce to low heat and cook for 12 minutes. Do not open the lid during cooking.

Gomoku takikomi gohan cooking in a pot with the lid on

8. Steam and finish
Turn off the heat and let the rice steam, covered, for 10–15 minutes. Gently fluff the rice before serving.

Lid just removed to reveal freshly cooked gomoku takikomi gohan

Cooked takikomi gohan being gently fluffed with a rice paddle

Gomoku takikomi gohan served in a bowl topped with chopped green onions

Recipe Tips

If using a rice cooker: Add the rinsed rice and seasonings to the inner pot, then add dashi up to the 3-cup water line, then layer the ingredients on top without mixing and cook using the regular white rice setting.

Adjust salt based on your dashi: f your dashi is already seasoned, adjust or skip the added sea salt to avoid over-salting.

FAQ

Q. Can I freeze takikomi gohan?

A. Yes! Portion the rice into airtight containers or wrap it tightly in plastic wrap, then freeze. Reheat in the microwave until warmed through.

Q. Can I substitute other mushrooms?

A. Yes. Shiitake, maitake, or enoki mushrooms work well in this recipe.

Print Recipe

Gomoku Takikomi Gohan (Japanese Mixed Rice)

A comforting Japanese mixed rice dish cooked with chicken, vegetables, and seasonings all in one pot. Easy to make, full of flavor, and perfect on its own, with side dishes, or shaped into onigiri.

Prep Time20

Cook Time30

Soak Time15

Ingredients

3 rice-cooker measuring cups Japanese short grain rice
2 ½ cups Dashi Broth / 600ml
3 tablespoon Light soy sauce
2 tablespoon Mirin
2 tablespoon Sake
½ teaspoon Sea salt
3.5 oz Shimeji mushrooms / 100g
1 Abura-age (fried tofu pouch)
1.8 oz Carrot / 50g or 1 small
1.8 oz Gobo (burdock root) / 50 g or 5 inches
4 oz Chicken thigh or breast / 120g

Instructions

Rinse the rice until the water runs mostly clear. Drain well in a colander and set aside.
Pour boiling water over both sides of the abura-age to remove excess oil. Pat dry and cut into thin strips.
Peel the gobo and carrot and cut into thin strips. Trim the base of the shimeji mushrooms and separate by hand.
Cut the chicken into bite-sized pieces, about ½ inch.
In a pot, add the drained rice, dashi broth, light soy sauce, mirin, sake, and sea salt. Gently place the chicken, abura-age, mushrooms, gobo, and carrot on top without mixing. Cover with a lid.
If time allows, let the rice rest for about 15 minutes before cooking.
Cook over medium-high heat until boiling, then reduce to low and cook for 12 minutes. Do not open the lid.
Turn off the heat and let steam, covered, for 10–15 minutes. Gently fluff before serving.