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Japan · Food

Chicken & Burdock Takikomi Gohan (Seasoned Rice)

40 min
940 kcal
2 servings

By eatmundo · August 3, 2026

Chicken & Burdock Takikomi Gohan (Seasoned Rice)🇯🇵AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Rice dish45 recipes from 16 countries

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.

According to eatmundo's ingredient comparison, the closest dish to Chicken & Burdock Takikomi Gohan from another cuisine is Steamed Chicken with Shiitake Mushrooms (China): the two share 27% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How 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

What is Chicken & Burdock Takikomi Gohan?

Chicken & Burdock Takikomi Gohan is a Japanese mixed rice dish prepared by simmering chicken, burdock root, and carrots with soy sauce, sake, mirin, and dashi. It is typically served as a staple meal during home dinners or as part of a seasonal bento box.

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.

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