Takikomi-gohan

[Hiroyuki]

what do you all think of adding the chopped up inari packets (abura age?) to your takikomi gohan? I find that the little bits are hardly noticeable with all the other ingredients, so I don't feel that it's worth the trouble. So right now my recipe includes chicken marinated in tamari, carrot, konnyaku (the brown kind), and shiitake. The broth includes the shiitake soaking liquid, soy sauce from the chicken, sake, mirin, and kombu dashi for the rest of the liquid.

- Karen

←

In my opinion, abura age does add flavor to takikomi gohan. For me, takikomi gohan without it is unthinkable.

[Kiem Hwa]

Another one I keep forgetting about...satsuma-imo gohan with azuki beanas. Or conversely, plain rice (with a tab or so of mochi rice) sekihan with the addition of satsuma-imo.

←

Is Takikomi Gohan Day on Dec 12th an annual event? Is this a special day? Are we all supposed to cook together at the same time? Well, anyway this sounds fun.

Ive seen sekihan often in the Deli section of Shirokiya over here, but I've actually never tried it. It sounds even better with Satsuma imo. Does anyone have a great recipe for this dish?

Thanks!!!!

[Kiem Hwa]

I a recipe for Sekihan with sweet potato, but it calls for everything being steamed instead of cooked in the rice cooker.....does this still count as Takikomi gohan?

[torakris]

I a recipe for Sekihan with sweet potato, but it calls for everything being steamed instead of cooked in the rice cooker.....does this still count as Takikomi gohan?

←

Actally sekihan isn't considered a takikomi gohan, sekihan is jsut sekihan I don7t think it really has a category...

But I am sure we can all look the other way.....

[Kiem Hwa]

So sekihan misses the mark huh?

Hmm...maybe I'll save sekihan for New Years and instead make something that is a more typical Takikomi gohan on Dec 12th.

What are the guidelines for it to be Takikomi gohan?

[Hiroyuki]

Is Takikomi Gohan Day on Dec 12th an annual event?  Is this a special day?  Are we all supposed to cook together at the same time? Well, anyway this sounds fun.

←

Here is what torakris, the host of the Japan Forum, wrote about Okonomiyaki Day here. (For more, see post #81.)

Anyway... since those in Japan will be making it more than half a day before the other side of the world, if you are busy on the 1st, then there is no problem making it on the 30th or even later that weekend.

Pictures if possible would be great, but not necessary, I think we should keep the way we are making it a secret so then we can be surprised by all of the pictures. 

I guess this applies to Takikomi Gohan Day.

[Hiroyuki]

What are the guidelines for it to be Takikomi gohan?

←

Generally speaking, takikomi gohan is made by boiling rice, ingredients, and seasonings together in a single pot (usually in a rice cooker).

Sekihan is usually made by steaming, but my wife and I usually make it in a rice cooker.

[melonpan]

good day, whereever you are!

today i made some chicken takikomi gohan.

<center><img src="http://www.rawbw.com/~coconut/eg/04/041212taki.jpg"></center>

last night, i measured out 2.5 cups (gou) short grain and 0.5 cups sweet rice. rinsed, and set in the fridge with 3 cups water. i also cleaned, then simmered a handful of dried shiitake in water for about 45 minutes. drained them and stuck them in the fridge.

this afternoon, i prepped<ul><li>500 grams boneless skinless chicken thigh meat

<li>small packaged of eryngii (torn into pieces)

<li>small package of maitake

<li>package of abura age (sliced into strips)

<li>small jar kuri kanroni (drained)

<li>reconstituted shiitake (sliced into halves)</ul>fried the chicken, eryngii in a slice of butter, just until the outsides of the chicken were browned a bit (i wasnt looking to cook the meat thoroughly though).

added all the prepped ingredients into the rice pot.

added about 60 ml soy sauce, 45 ml sake and about 15 ml of mirin. stirred everything together and set the rice cooker to cook.

husband really likes this stuff! me too. nice homestyle dish.

Edited December 13, 2004 by melonpan (log)

[helenjp]

I totally forgot about takikomi day, thanks to more soap-opera stuff with The Family, but we did have a sort-of Korean style beansprout rice last week.

To roughly 3c rice, I added 1 packet of beansprouts, carefully rinsed, tailed, and chopped into small pieces. This got cooked up together with a very little salt, and when the rice/sprouts were done, in went about a 1/2tsp minced garlic, about 2 tab finely minced Japanese dividing onions, and a little sesame oil. In the past, I've over-seasoned, but I find this level combines best with other dishes!

Still tasted good in the next day's lunchboxes too!

[Kiem Hwa]

I made my Takikomi Gohan!

2 1/2 c. regular japanese rice

1/2 c. mochigome rice

I washed the rice and let it soak for 1 1/2 hours in water and

Mirin

Sake

Shoyu

Then I added:

Kabocha

Shiitake

Aburage

Gobo

Renkon (lotus root)

Carrots

Sugar

And cooked it in the rice cooker

hmm....I still can't figure out how to post my pics correctly.....

Edited December 13, 2004 by torakris (log)

[Kiem Hwa]

<li>small jar kuri kanroni (drained)

←

Melonpan!

How did the kuri kanroni turn out? I was daydreaming about making my takikomi gohan featuring kabocha and kuri except I only read about horror stories using the packaged kuri, but I haven't heard about kuri kanroni before.

Is this the type?

http://www.penchan.com/kaji/cooking/kuri/kanroni/

[Hiroyuki]

I made bamboo shoot takikomi gohan.

Domestic bamboo shoots, about twice as expensive as those imported from China!

I am of the opinion, "the less ingredients, the better". So, I added bamboo shoots and aburaage only.

Bamboo shoot takikomi gohan along with some leaftovers and miso soup with tofu and nameko mushroom.

Cool, huh?

[melonpan]

How did the kuri kanroni turn out?  I was daydreaming about making my takikomi gohan featuring kabocha and kuri except I only read about horror stories using the packaged kuri, but I haven't heard about kuri kanroni before.

the kuri was good with the rice. i dont know if this is a normal use for it, but it turned out well. the link you gave seems to be the same thing: chestnuts, sugar, some mirin and salt. the ingredients on my jar list chestnuts, sugar and a little citric acid.

[smallworld]

We did ours a few days late. The usual gomoku (five-ingredient) takikomi-gohan. I added konnyaku, gobou, carrot, abura-age and shiitake. Pretty good but not a huge success- unfortunately I shaved the gobou so thin that it lost all of its texture, and since it was shin-gobou (new gobou) it added very little flavour. And as usual I got the amount of liquids wrong and the rice ended up a bit too wet and sticky.

I'll never get the hang of it...

Edited December 15, 2004 by smallworld (log)

[Kiem Hwa]

Kabocha

Shiitake

Aburage

Gobo

Renkon (lotus root)

Carrots

←

I remade the same Takikomi Gohan from before. The first time I pre-cooked the kabocha before adding it to to the rice cooker, this time I wanted to see if I could just add little uncooked chunks. It turned out better this time!!

[Kiem Hwa]

My MIL's friend brought over some Hijiki takikomi gohan the other day. It was quite good. She flavored it with shoyu, mirin, mushroom powder, and clam juice (sauce from the canned clams).

It also features hijiki (a seaweed), shiitake, carrots, and peas.

[torakris]

made a takikomi last night with adzuki beans and satsumaimo (Japanese sweet potatoes)

after I took the picture I sprinkled it with goma-shio (salt and toasted black sesame seeds)

I messed it up by over cooking the beans, actually I forgot about them and didn't rember them until I heard a strange hissing noise coming from the kitchen when all of the water had evaporated away....

I was supposed to use the boiling water as the stock to cook the rice and ended up using just water instead, it wasn't bad though.

[Kiem Hwa]

MIL's friend brought this over this morning (same woman who made us the Hijiki Gohan).

Yumm...featuring the purple "okinawan" sweet potatoes, and peas.

[torakris]

lat night I sautted some carrots, then added them to the rice cooker with some dashi, soy, sake and mirin, voila! ninjin (carrot) takikomi-gohan

[torakris]

last night's takikomi gohan

salmon and mitsuba (trefoil)

I removed the bones and skin from two pieces of fresh salmon, placed them in a colander and poured boiling water over them to rid them of the fishy smell. I then broke each piece into quarters and added them to the rice cooker with the rice and some salt and sake. After it was down cooking I mixed it, breaking up the pieces and added some mitsuba.

[torakris]

On busy days I sometimes rely on takikomi gohan to be most of the meal and on really busy days I use a packaged version of takikomi no moto .....

this one was hijiki (type of seaween) and chirimen (tiny fish)

this is just mixed into the rice before cooking

finished dish, this specific type (first time to try it) was actually very good

[torakris]

a couple nights ago I made a takikomi gohan with takenoko (bamboo shoots), from a prepared mix....

this was really good! so good in fact that I forgot to take a picture of it and there were no leftovers.

[Hiroyuki]

I bought two packs of matsutake takikomi gohan mix today (product and company names suppressed), 418 yen per pack (836 yen in total).

It wasn't very good, and I really thought I wasted my money this time.

[Hiroyuki]

I made kuri okowa (glutinous rice cooked with chestnuts) for yesterday's dinner.

The ingredients are 4 gou (1 gou = 180 ml) glutinous rice, 18 large chestnuts, 2 tablespoons sake, and 1 teaspoon salt.

So simple, yet so delicious!

[torakris]

hijiki and carrot takikomi-gohan (not from a mix), with a handful of sesame seeds added after cooking, wonderful...