Takenoko Gohan is a classic Japanese rice dish made with bamboo shoots, chicken, and carrots, cooked in a light soy sauce and dashi-infused broth. This fragrant and flavorful rice dish is especially popular in spring, but it’s delicious year-round. Easy to make in a rice cooker, this dish is a must-try for any Japanese food lover!
Takenoko Gohan
Difficulty: ★★★☆☆2-3
servings20
minutes40
minutesIngredients
- For the Rice & Ingredients:
2 cups uncooked Japanese short-grain rice
120g (4 oz) boneless chicken thigh, cut into small pieces (Substitute: Chicken breast or omit for a vegetarian version)
85g (3 oz) bamboo shoots, thinly sliced (Canned bamboo shoots can be used if fresh is unavailable)
¼ carrot, thinly sliced into half-moon shapes
- For the Seasoning:
2 tbsp soy sauce (preferably kombu-infused soy sauce) (Substitute: Regular soy sauce + a pinch of dashi powder)
2 tbsp sake (Substitute: Dry white wine with a pinch of sugar)
Directions
- Prepare the Ingredients
Cut the chicken into small bite-sized pieces.
Slice the bamboo shoots into thin half-moon shapes.
Julienne or thinly slice the carrot. - Prepare the Rice
Rinse 2 cups of rice under cold water until the water runs clear.
Transfer the rinsed rice to a rice cooker. - Add the Seasoning & Water
Pour the soy sauce and sake into the rice cooker.
Add water until it reaches the 2-cup line on the rice cooker. - Add the Ingredients & Cook
Layer the chicken, bamboo shoots, and carrots on top of the rice.
Do not stir! Keeping the ingredients on top prevents the rice from becoming mushy.
Start the rice cooker and cook as usual. - Mix & Serve
Once the rice is done, gently mix everything together to distribute the flavors.
Serve in bowls and enjoy warm!
Notes
- ✔ For richer flavor: Replace part of the water with dashi stock instead.
✔ For extra umami: Add a small piece of kombu (dried kelp) to the rice while cooking.
✔ For a vegetarian version: Omit the chicken and add extra mushrooms or tofu.
✔ For crispy rice: Let the rice sit for 10 minutes after cooking, then lightly crisp the bottom layer in a pan.
✔ Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.