Snack-Time Takikomi Gohan (Japanese Mixed Rice)
おやつ炊き込みごはん · Oyatsu Takikomi Gohan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Takikomi gohan is rice cooked together with vegetables and seasonings so every grain soaks up the flavor. In Japanese preschools, the afternoon snack (oyatsu) is often a small, filling bite rather than something sweet, and a bowl of this savory rice is a favorite way to do it. The carrot is cut into fine matchsticks and the mushrooms chopped small so that everything is easy for little mouths, while the green peas stirred in at the end keep their bright color and gentle sweetness.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 60 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- 9.8 gcarrot
- 18 gshimeji mushroomsSmall brown-capped mushrooms sold in clusters, with a mild, slightly nutty flavor and a pleasant chew. Substitute: Oyster mushrooms or sliced button mushrooms.
- 6 gaburaage (fried tofu pouch)Thin slices of tofu deep-fried until puffy and golden, sold in packs in the refrigerated section of Japanese and Asian markets. Substitute: Firm tofu, thinly sliced and pan-fried until golden.
- 2.6 gfrozen green peas
Seasonings
- 1.2 gmirinMirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- 2 gsoy sauce
- 0.4 gsalt
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- shimeji mushrooms (ぶなしめじ)
- Small brown-capped mushrooms sold in clusters, with a mild, slightly nutty flavor and a pleasant chew. Substitute: Oyster mushrooms or sliced button mushrooms.
- aburaage (fried tofu pouch) (油揚げ)
- Thin slices of tofu deep-fried until puffy and golden, sold in packs in the refrigerated section of Japanese and Asian markets. Substitute: Firm tofu, thinly sliced and pan-fried until golden.
- mirin (みりん)
- Mirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
Directions
- 1
Add the usual amount of water to the rice and let it soak for at least 30 minutes.
- 2
Cut the carrot into 4 cm long matchsticks. Cut the shimeji mushrooms into 2 cm pieces and finely chop the caps. Pour boiling water over the aburaage to remove the excess oil, then cut it into short, thin strips.
- 3
Briefly boil the frozen green peas.
- 4
Add the seasonings to the soaked rice and mix well, then place the carrot, shimeji and aburaage on top and cook the rice.
- 5
When the rice is cooked, add the green peas and mix everything together.
The salt in the seasonings keeps the rice from absorbing water, so always soak the rice first and mix in the seasonings just before cooking.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 241.5 kcal | 483 kcal | 241.5 kcal |
| Protein | 5.7 g | 11.4 g | 5.7 g |
| Fat | 2.8 g | 5.7 g | 2.8 g |
| Carbohydrates | 49.3 g | 98.7 g | 49.3 g |
| Fiber | 1.7 g | 3.3 g | 1.7 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 24 mg | 48 mg | 24 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 168 mg | 336 mg | 168 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 241.5 kcal | 5.7 g | 2.8 g | 49.3 g | 1.7 g | 0.8 g | 24 mg | 0.8 mg | 168 mg |
| 1 adult serving | 483 kcal | 11.4 g | 5.7 g | 98.7 g | 3.3 g | 1.5 g | 48 mg | 1.5 mg | 336 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
