Takikomi gohan 五目飯

History and Origins

It's made on special occasions, such as festivals and farm holidays. It's a traditional dish with colorful ingredients, such as chocolate, carrots, silk, oil, oil, and silk eggs. We also have an abundance of food fiber. A dry food that has dried up in the sun.

When It Is Eaten

The fifth meal, which was made on a special day, such as a festival or a farmer's holiday, with plenty of equipment, including a cane. Along with the beautiful five-eye meal, a soup made from egged garlic can also be made with a "snake egg."

How It Is Eaten

I'll have to wash rice about half an hour before cooking. I'll boil it up for water. The cane is washed, salted, and salted, and put in five minutes of water, then wash well and cut to two centimeters. I will cut into pieces the root vegetables, such as oiled oils, carrots and so on, and then heat salad oil into the pot and cook them with a flavored sauce, which I will cook with a bowl of garlic. Put the cooked material on rice and mix it up well. The silk eggs, the boiled silk, the salt, the red pepper, are rolled from top to bottom and then poured into them.

Recipe — Serves 4

Ingredients

• 300ｇ（2 × 180 ml） rice
• 25 g（150 g） kanpyo (dried gourd strips)
• 3 dried shiitake mushrooms
• 50 g carrot
• 25 g burdock root
• 1 aburaage (fried tofu pouch)
• 1 snow peas
• 1 egg
• pickled red ginger, to taste
• nori seaweed, to taste
• Seasonings: 350 ml dashi stock
• Seasonings: 3 tbsp1/2 sugar
• Seasonings: 50 ml soy sauce
• Seasonings: 1 tbsp1/2 sake
• Seasonings: 2 tbsp vegetable oil

Method

1. I'll have to wash rice before it is cooked. I'll boil it up to put water in the rice.
2. I wash my hands with salt and wash them well. After bathing in the water for five minutes, the water is replaced and washed out and then cut into about two centimeters.
3. I want to dry it back in water and cut the oiled fuel supply into a thousand pieces. Carrots, I'll look for your food. I'm going to dip my bladder in the water, and I'm going to take out the hatch.
4. Hot salad oil in the pot, roast 2 and 3 utensils, season them with flavored flavors and cook them.
5. Put four tools on top of it, and water it for five minutes, and mix the whole thing well together and put it on the board. I wear a slice of silk, boiled silk, glue, and red pepper.

More About Takikomi gohan

Takikomi gohan (炊き込みご飯) is a Japanese rice dish seasoned with dashi and soy sauce and mixed with mushrooms, vegetables, meat, or fish. The ingredients are cooked together with the rice. The dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are harvested during this season in Japan. Ingredients will vary based on the seasonal vegetables and fish.

History

Takikomi gohan was created during the Nara period. Rice was scarce then, so people conserved rice by adding millet or other cereals, wild vegetables, yam or Japanese radish, creating an early form of takikomi gohan called katemeshi (糅飯). During the Muromachi period, katemeshi became popular, turned into a dish called kawarimeshi (変わり飯) using ingredients such as barley, beans, and vegetables. Over time, people became creative and made a variety of dishes with seasonal ingredients.

Difference from maze gohan

Takikomi gohan is prepared by adding the ingredients, broth and seasonings to raw rice and cooking them together. In contrast, maze gohan (混ぜご飯; 'mixed rice') is prepared by first cooking rice alone, then mixing the ingredients into it.

Variations

• Takenoko gohan (筍御飯): Rice with bamboo shoots
• Tai-meshi (鯛飯): Rice with whole sea bream.
• Ayu-meshi (鮎飯): Rice with whole sweetfish.
• Matsutake gohan (松茸御飯): Rice with matsutake mushrooms.
• Kani-meshi (蟹飯): Rice with crab.
• Gomoku meshi (五目飯; 'five ingredients rice') or gomoku gohan (五目御飯): Combination of ingredients such as shiitake mushrooms, bamboo shoots, burdock root, carrots, konnyaku, chicken, or white-fleshed fish. In the Osaka dialect, this dish is called kayaku gohan (加薬御飯).
• Kamameshi: Takikomi gohan cooked and served in a single-serving pot.
• Kuri gohan (栗ご飯): Rice with chestnuts.
• KFC rice: Rice with fried chicken.

Related dishes

Ryukyu Islands

Kufa jūshī (Okinawan: クファジューシー, rice with pork) is a type of Takikomi gohan in Okinawan cuisine.

Text adapted from the English Wikipedia article Takikomi gohan by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.