An Intimate Connection with the Seasons

Takikomi Gohan has a deep-rooted connection with the changing seasons. The ingredients used in the dish are often dependent on the time of year, incorporating seasonal vegetables and proteins. For example, during autumn, matsutake mushrooms, prized for their distinct aroma, are often added to the mix. This ever-changing roster of ingredients not only provides a sense of variety but also serves as a celebration of Japan's distinct seasonal shifts.

A Versatile Dish

While the traditional Takikomi Gohan recipe includes a mix of seasonal vegetables, chicken, and seafood, the dish is highly adaptable. It can be customised to fit dietary restrictions, such as vegetarian or vegan diets, and can be modified to incorporate personal flavour preferences.

The Comforting Embrace of Takikomi Gohan

Above all, Takikomi Gohan is a dish that symbolises comfort. It's a heartwarming meal that brings families together around the dinner table, encapsulating the essence of home cooking. Each bowl of Takikomi Gohan is a celebration of Japanese culinary tradition, a testament to the beauty of simple, homely cooking, and a plateful of delicious comfort.

Ingredients For Traditional Takikomi Gohan

For four servings, you'll need:

• 2 cups Japanese short-grain rice: This variety is perfect for its stickiness and the ability to absorb flavours.
• 1.5 cups of dashi (Japanese soup stock): Dashi forms the flavourful base of many Japanese dishes. You can find it in Japanese grocery stores or online.
• 1/2 cup chicken thighs, diced: These add a nice, savoury depth to the dish.
• 1/2 cup of seafood, like prawns or scallops.
• 1/4 cup carrot, thinly sliced
• 1/4 cup gobo (burdock root), thinly sliced
• 1/4 cup konnyaku (konjac), sliced into thin half-moons
• 3 shiitake mushrooms, thinly sliced: These mushrooms add a lovely umami note to the dish.
• 2 tablespoons soy sauce
• 2 tablespoons mirin (sweet rice wine): This is used for its sweetness and wonderful aroma.
• 2 tablespoons sake: Sake brings a complexity and depth to the dish.
• 1 tablespoon sugar
• Pinch of salt

• Ingredients For Vegan Takikomi Gohan

• To make a vegan version of this dish, replace the chicken and seafood with:
• 1/2 cup firm tofu, diced
• 1/2 cup tempeh, diced
• And replace the dashi with:
• 1.5 cups kombu dashi: This is a type of dashi made with kombu (kelp), making it completely plant-based.

• Cooking Instructions

1. Rinse the rice: Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
2. Soak the rice: Soak the rinsed rice in the dashi (or kombu dashi for the vegan version) for 30 minutes.
3. Prepare the ingredients: While the rice is soaking, prepare the other ingredients. Cut the chicken (or tofu and tempeh for vegan), seafood, and veggies into bite-sized pieces.
4. Layer the ingredients: In the claypot, layer the ingredients in the following order: rice, chicken/seafood (or tofu and tempeh), and then the vegetables.
5. Add the seasonings: Pour the soy sauce, mirin, sake, sugar, and a pinch of salt over the ingredients in the claypot.
6. Cook the dish: Cover the claypot and place it over medium heat. Once it starts to boil, reduce the heat to low and let it simmer for 12-15 minutes.
7. Let it steam: Turn off the heat and let the pot sit undisturbed for another 10-15 minutes to allow the rice to steam and absorb the flavours fully.
8. Mix and serve: Gently mix the ingredients using a rice paddle and serve your takikomi gohan hot, garnished with some chopped spring onions.