Ingredients
- 3 rice cooker cups uncooked Japanese short-grain rice (3 rice cooker cups = 540 ml)
- 1 gobo (burdock root)
- 1 carrot
- 2 pieces Chikuwa (fish cake)
- 4 Tbsp soy sauce
- 4 Tbsp miso (I use Awase Miso, see Notes)
- 2 Tbsp mirin
- 1 Tbsp sake
- yuzu kosho (optional)
- shredded nori seaweed (kizami nori) (to garnish)
Directions
Gather all the ingredients.
- Rinse rice until water is almost clear (See How To Make Rice). Drain well in a fine mesh sieve and leave it for at least 30 minutes. Place rice in the rice cooker.
- Peel the gobo root and cut in half lengthwise and thinly slice diagonally.
- In a medium bowl, soak gobo root in water or vinegar water (2 cups water + 1 tsp. vinegar) for 15 minutes to prevent from changing color and drain well.
- Peel the carrot and cut in half lengthwise and slice thinly.
Cut chikuwa into thin pieces.
- In a small bowl, combine soy sauce, Miso, Mirin, and sake and mix well.
- Pour the seasonings into the rice cooker and mix well.
- Then add water up to “3”, the specified level marked in the inner bowl.
- Add the gobo root, carrot, and chikuwa on top of the rice.
- Place in the rice cooker and start cooking. If you have a “Mixed Rice” option, use it (See Notes below).
- When rice is done cooking, wait 10 minutes before you open the rice cooker. Mix well and serve Takikomi Gohan with Yuzu Kosho for spicy taste and garnish with shredded nori sheet.
Notes
Miso: Some brands of miso can be saltier than others so please adjust accordingly.
Regular or Mixed Rice setting on rice cooker: The main difference is that Mixed Rice setting will create burnt rice called “Okoge” on the bottom of the rice cooker. Takikomi Gohan (mixed rice) always have the burnt rice from soy sauce in the seasoning, and many people enjoy the burnt charred rice. If your rice cooker doesn’t have the mixed rice option, steam extra 5 min longer at the end before opening the rice cooker.