Meaty Takikomigohan

A nice variation to white rice is takikomigohan. Before steaming the rice, toss into the pot some protein and/or veggies and flavoring. This one was a hit made from thin sliced beef, gobo (burdock root), soy sauce, mirin, dashi and garnished with toasted sesame seeds.

Served for breakfast with miso soup with atsu-age (thick deep-fried tofu), shimeji mushrooms and leeks with mugi miso.

Cooking Takikomigohan at Home

Takikomigohan is rice cooked with many goodies in it. This article in Metropolis magazine gives you the basics to master this technique at home.

This photo is of rice with grilled salmon.

Okowa Yonehachi

http://www.yonehachi.co.jp/