Takikomi Gohan is one of my favourite rice dishes. I love the combination of chicken, rice and veggies in a savoury sauce. Takikomi in Japanese literally means "something cooked with rice". There are many variations of "something cooked with rice" in Japanese cuisine. This one is a combination of chicken, mushrooms, fried tofu and a variety of veggies in a delicious gluten-free soya sauce based sauce. If you like rice casseroles or pilafs then try this out.

They are many variations of rice cooked with something in Japan. Another of my favourites is rice and peas cooked together flavoured with sake and salt called Aomame Gohan.

Above is the abura-age I use. Abura-age are thin deep fried sheets of tofu. They are great mixed into cooked dishes and miso soup. Also used for inarizushi. The sheets have quite a bit of oil, so you need to soak them in hot water, drain and pat dry to remove the excess oil before using. They don't have a strong taste and soak up the flavours of the sauces and foods they are cooked with.

You can cook this dish in a large pot or in your rice cooker. As a lot of people do not have a rice cooker I have made mine in a large pot. I have added how to cook in a rice cooker if you have one. Note that it is important to use your rice cooker's measuring cup for measuring the rice.

Gluten-Free Takikomi Gohan Recipe

Ingredients

• 3 cups short grain rice
• 200 grams chicken breast (one large chicken breast)
• 4 dried shiitake mushrooms, soaked in hot water.
• 100 grams carrot
• 2 sheets abura-age
• 100 grams gobo (burdock) - optional
• 1/2 block konnyaku - optional
• 3 Tbsp + 1 tsp gluten-free soya sauce (3 Tbsp for chicken/veggies and 1 tsp for rice)
• 4 Tbsp sake (2 Tbsp for cooking the chicken/veggies and 2 Tbsp for the rice)
• 2 tsps sugar
• 1/2 teaspoon minced ginger

Directions

1. Rinse the rice, drain and set aside covered with a damp towel for about 30 minutes prior to cooking. This allows the rice to soak up the flavoured cooking liquid better.
2. Soak the dried shiitake mushrooms in about 1 1/2 cups of boiling water for around 30 minutes (depends on the thickness of your mushrooms). Turn the mushrooms now and then so both sides get soaked. You can use fresh shiitake mushrooms - don't soak them and you'll need to substitute the 1 cup of mushroom soaking water for the same amount of dashi liquid.
3. After the mushrooms are soft. Squeeze out the water. Keep the soaking liquid for cooking the chicken and veggies. Remove the tough mushroom stem and slice thinly into strips.
4. Peel and julienne the carrot into 1 inch strips.
5. If using gobo (burdock) peel and julienne into 1 inch thin strips and soak in a bowl of water to prevent browning.
6. Soak the abur-age sheets in boiling water for 1-2 minutes, drain, rinse, squeeze out excess liquid and pat dry with a paper towel. This is to remove any excess oil. Then cut in half and in half again and then into fine strips.
7. Cut the chicken breast(s) into small bite size cubes.
8. If using konnyaku - rinse the konnyaku and soak in hot water for about 2 minutes, drain and slice into small strips similar to the carrot. Konnyaku is rinsed and soaked to remove the smell.
9. In a large pot add the following: 1 cup of the soaking water from the mushrooms. (If you used fresh mushrooms, then 1 cup of dashi), 2 teaspoons sugar, 1/2 teaspoon minced ginger, 3 tablespoons gluten-free soya sauce, and 2 tablespoons sake.
10. Then add the chicken, vegetables, abura-age and konnyaku if using. Give a stir and bring to a boil. Reduce the heat, cover with a lid and simmer for about 5 to 10 minutes. Until cooked. Drain and reserve the cooking liquid and set the chicken mixture aside.
11. Add the rice to a large pot. For cooking the rice combine the leftover cooking liquid, 2 tablespoons sake, 1 teaspoon of gluten-free soya sauce and enough water to make 3 1/2 cups. Add this to the rice.
12. Put the cookied chicken mixture on top of the rice and stir. Bring to a boil and then cover and simmer for 15 minutes. Keep the heat low as the soya sauce in the cooking liquid has a tendency to burn. After 15 minutes turn off the heat, give the mixture a good stir and cover and let sit for another 15 minutes.
13. Ready to serve.
14. You can use a rice cooker to make this meal too. If using a rice cooker the only differences would be to use the measuring cup that comes with your rice cooker for the rice. Also, place the cooked chicken mixture on top of the uncooked rice in the rice cooker, do not mix. This allows the rice to cook properly. If you have a 'mixed rice' setting on your rice cooker then use that otherwise just use the 'regular' cooking setting NOT 'quick cook". When the rise is cooked give it a good stir and serve.

The first time I tasted Takikomi Gohan was in onigiri form. One of my friends had it for lunch in Japan and shared one with me. I was hooked right away and just had to learn how to make it. Takikomi gohan makes lovely, filling and tasty onigiri. I highly recommend using your leftover rice in this way.

If you are interested here a link to my blog on how to make onigiri.

What are your favourite rice dishes?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.