🏠 Shake no Takikomi Gohan – Easy Japanese Salmon Rice Recipe

Shake (or Sake) means salmon, Takikomi means cooked with, and Gohan means rice. 

Takikomi-gohans are enhanced by cooking rice in a soy sauce based mixture with ingredients that create tasty broth. 

A super easy dish with high returns, making it my current favourite thing to cook!

Ingredients

• Rice – 2 rice cups (180ml x 2)
• Salmon fillets – 2 pieces
• Enoki mushrooms – 1/4 pack or a handful
• Carrot – 1/2
• Ginger, grated – 1 teaspoon
• Salt

The broth:

• Sake – 1 tablespoon (15ml)
• Soy sauce – 2.5 tablespoons
• Mirin – 2 tablespoons
• Dashi powder – 1/2 teaspoon
• Water – Up to the 2 cup line minus above on the rice cooker.

How to make Takikomi Gohan (Seasoned Rice)

1. Salt the salmon. Wait half an hour if there’s time.
2. Wash and drain the rice. Add the broth (sake, soy sauce, mirin, and dashi), then top up with water up until the 2-cup line on the rice cooker bowl. (Total liquid becomes ~400ml)
3. Grate carrots and ginger. Chop Enoki into thirds.
4. On top of the rice, layer grated carrots, enoki, ginger, and salmon (skin up if there is skin).
5. Cook rice like usual.
6. Break up salmon fillets (remove skin), mix it and serve.

This was based on a recipe by Delish Kitchen, with some changes to accommodate local grocery shopping.

In a pinch, this can be cooked with just rice and salmon with broth.

Or by replacing salmon with a chicken thigh fillet.

I use a Hario rice pot and cook it on the stove, but an electric rice cooker will make it easier 🙂