🇯🇵 Japan · Food
Chicken & Burdock Takikomi Gohan (Seasoned Rice)
By eatmundo · August 3, 2026
A classic Japanese mixed rice where aromatic burdock root, tender chicken, and carrots are steamed together with short-grain rice in a dashi-soy broth. It’s an earthy, fragrant meal-in-a-bowl.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 300g short-grain rice until water runs clear and drain well.
- 2
Cut 300g chicken thigh into small pieces and slice 100g burdock root and 50g carrot into thin strips.
- 3
In a small bowl, mix 3 tbsp soy sauce, 2 tbsp sake, and 2 tbsp mirin with 300ml dashi broth.
- 4
Place the rice in your rice cooker or pot.
- 5
Add the chicken, burdock, and carrots on top of the rice, distributing them evenly.
- 6
Pour the liquid mixture over the ingredients, ensuring the liquid level is correct for the volume of rice.
- 7
Cook using your rice cooker's regular setting, or simmer covered on low for 18 minutes followed by 10 minutes steaming.
- 8
Fluff the rice gently with a paddle before serving to combine the savory toppings with the grains.
Frequently Asked Questions
Do I need to soak the burdock?+
Yes, soak it in water with a dash of vinegar for 5 minutes to prevent discoloration and bitterness.
Can I use brown rice?+
Yes, but you will need to adjust the cooking time and add slightly more liquid as brown rice is harder.
Is there a vegetarian version?+
Absolutely, swap chicken for fried tofu (abura-age) and use kombu dashi for the broth.
Why is the rice mushy?+
Usually because there is too much liquid; ensure your dashi volume matches the rice capacity exactly.
