Sweet Onion Takikomi Gohan Recipe

I absolutely love this recipe because it transforms simple ingredients into a comforting bowl of umami goodness that reminds me of cozy nights in watching my favorite series. Plus, the aroma of sweet onions sautéing in the kitchen pairs perfectly with the savory richness of soy sauce and mirin, making the whole cooking experience both relaxing and satisfying.

Takikomi Gohan with Sweet Onion is a savory-sweet dish I love—a dish that makes me appreciate, once again, the awesomeness of Japanese short-grain rice, which, in this version, is infused with the natural sweetness of thinly sliced onions. Soy sauce, mirin, and sake elevate the flavor, while a hint of dashi powder adds depth.

Rijndael noted that the use of “dashi” is what makes this dish so incredible. “There is an umami richness that comes through, and that delicately flavored rice, served with just a little extra soy sauce, makes for some very happy, well-fed people!” Nutritionally, this dish is a starch-lover’s delight.

Ingredients

Rice that is short-grained and from Japan: Supplies the perfect carbohydrates and a chewy, textured substance that’s made for this dish.

Soy sauce.

Imparts umami depth and a trace of salinity that tempers the natural sweetness.

Sweet onion: Provides natural sweetness and depth of flavor to the dish of rice.

Sweet rice wine that augments flavor complexity with a gentle sweetness is mirin.

Sake: Beverage that results from fermentation, gives the dish subtle tastes and smells.

Dashi powder: Provides a rich, umami taste derived from not only dried bonito but also seaweed.

Ingredient Quantities

• 2 cups Japanese short-grain rice
• 2 1/2 cups water
• 1 sweet onion, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1/2 teaspoon salt
• 1/2 teaspoon dashi powder
• 1 tablespoon vegetable oil
• 2 tablespoons chopped fresh parsley or scallions for garnish (optional)

Instructions

1. Wash the Japanese short-grain rice in cold water until the water runs clear to wash away excess starch. Make sure that the rice is well-drained.

2. In a mixing bowl, combine 2 1/2 cups water, soy sauce, mirin, sake, salt, and dashi powder. Mix until ingredients are well blended.

3. In a heavy-bottomed pot or rice cooker, add the rice that has been rinsed and drained.

4. Ensure the rice is evenly submerged by pouring the combined liquid ingredients over it.

5. Warm a tablespoon of vegetable oil in a skillet over medium heat. Toss in the sweet onion, sliced thin, and let it sauté without browning until the layers separate and the onion turns soft and translucent.

6. Place the sautéed sweet onions on top of the rice in the rice cooker or pot. Spread them in an even layer. Do not mix.

7. If you’re using a rice cooker, set it to the regular cooking setting. If you’re using a pot, cover it and bring the contents to a boil. Then reduce the heat and let it simmer for about 15 minutes until the rice finishes cooking and all the liquid has been absorbed.

8. When the rice has finished cooking, let it rest covered for 10 additional minutes so that the flavors can meld.

9. Using a rice paddle or fork, lightly puff up the rice and onions together so that they become fluffy and light as a unit.

10. Serve hot, with a sprinkling of freshly chopped parsley or scallions on top, if you like.

Equipment Needed

1. Rice cooker or heavy-bottomed pot with lid
2. Mixing bowl
3. Skillet
4. Rice paddle or fork
5. Measuring cups
6. Measuring spoons
7. Strainer or sieve
8. Knife
9. Cutting board

FAQ

• What kind of rice should I use?For optimal texture and the right amount of stickiness, Japanese short-grain rice is preferred.
• Can I substitute mirin or sake?In the absence of mirin or sake, you may substitute mirin with a small amount of sugar and, in place of sake, use dry white wine.
• How can I make this recipe vegetarian?For a vegetarian version, use either a vegetarian dashi powder or none at all.
• Can I use another type of onion?You can use sweet onions, but you may substitute with yellow onions if needed.
• How do I wash the rice properly?Wash the rice with cold water until the water that runs from it is clear. This will remove excess starch from the surface of the rice.
• What if I don’t have a rice cooker?This dish can be cooked on the stovetop in a pot with a heavy bottom, using the same ratio of water to rice.

Substitutions and Variations

Japanese short-grain rice can be swapped with either sushi rice or Calrose rice.
Soy sauce: For gluten-free, substitute with tamari.
Mirin: Replace it with a blend of 1 tablespoon of sugar and 1 tablespoon of sake or dry sherry.
Substitute sake with either dry sherry or Chinese rice wine.
Dashi powder: Replace with broth powder from vegetables or chicken.

Pro Tips

1. Rinse Thoroughly Make sure to rinse the rice thoroughly until the water runs clear. This helps remove excess starch and prevents the rice from becoming overly sticky.

2. Sauté Gradually When sautéing the onions, do so gently over medium heat, taking care not to brown them. This will allow them to become tender and sweet, enhancing the overall flavor of the dish.

3. Layer Separation Add the sautéed onions on top of the rice without mixing. This method ensures that the rice underneath steams properly and absorbs flavor without becoming mushy from direct contact with the onions.

4. Resting Period After cooking, allow the rice to rest with the lid on for an additional 10 minutes. This resting period is crucial for even moisture distribution and flavor absorption.

5. Fluffing Technique Use a rice paddle or fork to fluff the rice gently. This helps in keeping the grains separate and incorporating the onions evenly, giving the dish a light and airy texture.