Vegan Takikomi Gohan 炊き込みご飯 (Japanese Mixed Rice)


This Vegan Takikomi Gohan is a Japanese mixed rice dish seasoned with the traditional flavours of kombu dashi, soy sauce, mushrooms, vegetables and tofu. A quick rice cooker recipe thats perfect for a comforting weeknight meal.



  • 2 rice cooker cups (300g)
  • 3 shiitake mushrooms (11g), rehydrated
  • hijiki (5g), rehydrated
  • bamboo (100g)
  • 1 small carrot (60g)
  • 12 pieces of kombu
  • 1 kombu dashi packet (5g)*
  • 2 tbsp soy sauce
  • 2 tbsp mirin**
  • 1 tbsp sake***
  • Optional proteins: aburaage (fried tofu sheets), black beans, soy beans etc.


  1. Measure, rinse and soak the rice for 30 minutes. Rinse and soak dried shiitake mushrooms in boiling water (atlast 5 minutes). Rinse and soak hijjiki for 5 minutes.
  2. In the meantime, chop your bamboo and carrots into match stick like pieces. Drain the excess liquid out of the bamboo. In a small bowl add the dashi, mirin, sake and soy sauce. Drain the shiitake mushrooms and hijiki, reerving the water. Slice the shiitake mushrooms into thin pieces.
  3. Add the rinsed rice into the rice cooker. Mix in the soy sauce mixture we made earlier and stir. Then add the rest of the ingredients in layers from the hardest to softest (DO NOT mix the ingredients). For the ingredients I used, this would be the order: dried kombu pieces, shiitake mushrooms, bamboo, hijiki and carrots. Add in the shiitake mushroom water. On your rice cooker, the total liquid amount should be at thr #2 line. Add more water if needed. Close your rice cooker and set to mixed rice setting****.
  4. Once cooked, mix the rice. You will notice the bottom of the mixed rice is caramelized and is the best part. Serve and top with green onions, sesame seeds and/or some thinly cut nori.


  1. Kombu Dashi Substitute: shiitake dashi OR vegetable broth (last option)
  2. Mirin substitute: 1 tbsp rice wine vinegar + 1 tsp water
  3. Sake substitute: Chinese rice wine, Korean rice wine, dry sherry or 1/2 tbsp rice vinegar + 1/2 tbsp water
  4. Regular rice cooker setting: I highly recommend a food quality rice cooker when trying to make authentic asian food but in the case that you do not have a rice cooker with the mixed rice setting it can also be done in the regular rice cooker setting. The major different between the two rice settings is that the mixed rice setting allows for the bottom of the mixed rice to caramelized (this is called okoge and is the BEST part). If you do not have a mixed rice setting, you can set it to the regular white cooked rice setting and let it cook for another 5-8 minutes without mixing the rice after it is done.