Rice Medley (Takikomi-gohan)

A traditional side of rice, fried tofu, and vegetables.

Cooking time
50 minutes
  • Nutrition information is for one serving.
  • The thin deep-fried tofu may be replaced with fried egg or omitted if necessary.

Ingredients(Servings: 4)

320 g (3/4 lb.)

150 g (5-1/4 oz.)

60 g (2-1/8 oz.)

40 g (1-1/2 oz.)

50 g (1-3/4 oz.)

30 g (1 oz.)

4 stems


3 Tbsp

400 ml (1-3/4 US cups)


  1. Wash the rice, then drain in a strainer for 30 minutes before transferring to the rice cooker or pot to cook.
  2. Cut the chicken thighs into 1 cm (1/2 in.) cubes.
    Slice the thin deep-fried tofu into 2 cm (3/4 in.) long rectangles.
    Peel the carrot and cut into 1 cm (1/2 in.) long rectangles.
    Thinly slice the shiitake mushrooms.
    Wash the burdock root well, then slice it very thinly and soak in water.
  3. Cut the mitsuba into 5 cm (2 in.) lengths.
  4. Place the rice into the rice cooker or pot, then add (A) and (2) and cook until the rice is done.
  5. Stir until the ingredients are mixed well, then serve with the mitsuba scattered on top.