6 Oil-free Japanese Mixed Rice (Healthy and Tasty Rice Recipes)

Looking for a delicious and healthy alternative to fried rice? Look no further than these 6 oil-free Japanese mixed rice recipes (takikomi gohan)! Packed with flavor and protein, these recipes are perfect for a quick and easy meal.

Key points:

• All recipes use short-grain rice and are cooked without oil.
• Each recipe serves 2 people.
• Adjust seasoning to your preference.

1. Chicken and Egg Takikomi Gohan

Ingredients

• 150g (1 cup) Japanese short-grain rice
• 100g chicken, cut into small pieces
• 40g burdock (gobō), julienned and soaked in vinegar water
• 1 egg, scrambled
• 200ml water
• 1 tsp soy sauce
• 1 tsp miso paste
• 1 tsp oyster sauce
• 1 tsp mirin
• Pinch of salt
• Minced green onion, for topping

Instructions

1. Wash and rinse rice. Soak in water for 30 minutes. Drain and rinse again.
2. Combine rice, water, soy sauce, miso paste, oyster sauce, mirin, and salt in a pot. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes.
4. Add chicken and burdock. Cover and simmer for another 5 minutes.
5. Stir in scrambled egg and cook for 2 minutes more.
6. Remove from heat and let stand for 10 minutes, covered.
7. Fluff rice with a fork and garnish with green onion.

2. Ponzu Salmon Takikomi Gohan

Ingredients

• 150g (1 cup) Japanese short-grain rice
• 80g salmon, cut into pieces
• 50g maitake mushrooms, shredded
• 200ml water
• 1 tbsp ponzu sauce
• 1/2 tsp grated garlic
• Pinch of salt
• 1 tsp butter
• Shredded shiso leaves, for topping

Instructions

1. Follow steps 1-3 from Chicken and Egg Takikomi Gohan recipe.
2. Add salmon and mushrooms. Cover and simmer for another 5 minutes.
3. Stir in ponzu sauce, garlic, and salt. Cook for 1 minute more.
4. Remove from heat and let stand for 10 minutes, covered.
5. Fluff rice with a fork and stir in butter.
6. Garnish with shiso leaves.

3. Corn and Fried Tofu Takikomi Gohan

Ingredients

• 150g (1 cup) Japanese short-grain rice
• 100g thick fried tofu (atsuage), cubed
• 50g canned corn, drained
• 200ml water
• 1 tbsp soy sauce
• 1 tsp dashi powder
• Shredded shiso leaves, for topping
• Minced myoga ginger, for topping
• White sesame seeds, for topping

Instructions

• Follow steps 1-3 from Chicken and Egg Takikomi Gohan recipe.
• Add tofu and corn. Cover and simmer for another 5 minutes.
• Stir in soy sauce and dashi powder. Cook for 1 minute more.
• Remove from heat and let stand for 10 minutes, covered.
• Fluff rice with a fork and garnish with shiso leaves, myoga ginger, and sesame seeds.

4. Sweet Potato Takikomi Gohan

Ingredients

• 150g (1 cup) Japanese short-grain rice
• 120g sweet potato, cubed
• 80g chicken, cut into small pieces
• 200ml water
• 1 tsp soy sauce
• 1 tsp sake
• 1/3 tsp grated ginger
• 1 tsp dashi powder
• 1 tsp honey
• Pinch of salt
• 1 tsp butter
• Black sesame seeds, for topping

Instructions

1. Follow steps 1-3 from Chicken and Egg Takikomi Gohan recipe.
2. Add sweet potato and chicken. Cover and simmer for another 10 minutes.
3. Stir in soy sauce, sake, ginger, dashi powder, honey, and salt. Cook for 1 minute more.
4. Remove from heat and let stand for 10 minutes, covered.
5. Fluff rice with a fork and stir in butter.
6. Garnish with black sesame seeds.

5. Edamame and Kombu Takikomi Gohan

Ingredients

• 150g (1 cup) Japanese short-grain rice
• 60g frozen edamame beans, thawed
• 1 sheet thin fried tofu (aburaage), julienned
• 4g salted kombu (shio-kombu)
• 200ml water
• 1 tbsp soy sauce
• 1/2 tsp sugar

Instructions

1. Follow steps 1-3 from Chicken and Egg Takikomi Gohan recipe.
2. Add edamame, tofu, and kombu. Cover and simmer for another 5 minutes.
3. Stir in soy sauce and sugar. Cook for 1 minute more.
4. Remove from heat and let stand for 10 minutes, covered.
5. Fluff rice with a fork.

6. Chicken and Veggies Standard Takikomi Gohan

Ingredients

• 150g (1 cup) Japanese short-grain rice
• 80g ground chicken
• 30g lotus root, julienned
• 15g carrot, julienned
• 1 shiitake mushroom, sliced
• 1-2 tsp shredded ginger
• 180ml water
• 1 tbsp soy sauce
• 1 tsp mirin
• 1 tsp sake

Instructions

1. Follow steps 1-3 from Chicken and Egg Takikomi Gohan recipe.
2. Add ground chicken, lotus root, carrot, mushroom, and ginger. Cover and simmer for another 10 minutes.
3. Stir in soy sauce, mirin, and sake. Cook for 1 minute more.
4. Remove from heat and let stand for 10 minutes, covered.
5. Fluff rice with a fork.

Tips

• Use short-grain rice for the best texture.
• Rinse the rice thoroughly before cooking to remove excess starch.
• Adjust the amount of water depending on the type of pot you are using and the moisture content of your ingredients.
• Feel free to add other vegetables or protein to your liking.
• Enjoy your delicious and healthy oil-free Japanese mixed rice!