I love how this vegan takikomi gohan turns simple rice, mushrooms, vegetables, and tofu into a deeply savory Japanese one-pot meal. The secret is in the kombu dashi and soy sauce, and it makes every scoop impossible to resist.
I’m obsessed with Vegan Takikomi Gohan because it tastes like the rice did all the hard work for me. Every bite is savory, earthy, and a little sweet, with kombu dashi soaking into the grains and shiitake mushrooms bringing that deep, almost meaty flavor I crave.
And the texture? Soft rice, tender bits, nothing boring.
I love how it feels simple but still has that “why is this so good?” thing going on. But honestly, it’s the kind of bowl I keep going back to, fork after fork.
No drama. Just seriously good Japanese mixed rice that disappears fast.
Ingredients
- Short grain rice gets tender and sticky, soaking up all that savory goodness.
- Kombu dashi brings deep ocean-y flavor, but keeps it totally vegan.
- Soy sauce adds saltiness and that cozy, familiar Japanese rice flavor.
- Mirin gives a tiny sweet gloss, so it doesn’t taste flat.
- Sake makes the rice smell better and taste a little more grown-up.
- Shiitake mushrooms are meaty, earthy, and honestly doing a lot here.
- Carrot adds color, sweetness, and a soft little bite.
- Bamboo shoots bring crunch, which this soft rice really needs.
- Tofu adds protein, so it’s not just a bowl of carbs.
- Sesame oil makes everything smell amazing before you even eat.
- Green onions keep it fresh, bright, and not too heavy.
- Plus, toasted sesame seeds add a nutty finish and cute little crunch.
Ingredient Quantities
- 2 cups short grain rice (Japanese sushi rice), rinsed
- 2 1/4 cups kombu dashi or vegetable stock
- 1 piece kombu, 4 inches long (for dashi if making fresh)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 4 to 6 fresh shiitake mushrooms, sliced (about 1 cup) or 6 rehydrated dried shiitake
- 1 medium carrot, thinly sliced or julienned (about 1/2 cup)
- 1/2 cup bamboo shoots, sliced (canned or fresh)
- 150 to 200 grams firm tofu, pressed and cut into small cubes
- 2 tablespoons neutral oil or sesame oil for sautéing
- 2 green onions, thinly sliced for garnish
- Toast sesame seeds, optional, for sprinkling
How to Make this
1. Rinse 2 cups short grain rice under cold water until water runs clear, drain and set in the rice cooker pot.
2. If making fresh dashi, combine 2 1/4 cups water and 1 piece kombu (4 inches) in a small saucepan, slowly bring to just below simmer, remove kombu and use liquid as kombu dashi. If using storebought kombu dashi or vegetable stock, measure 2 1/4 cups.
3. In a skillet, heat 2 tablespoons neutral oil or sesame oil over medium heat. Add 4 to 6 sliced fresh shiitake or rehydrated dried shiitake, 1 medium thinly sliced carrot, and 1/2 cup sliced bamboo shoots; sauté until mushrooms are softened, about 3 to 4 minutes.
4. Add 150 to 200 grams pressed firm tofu cut into small cubes to the skillet and lightly brown for 2 to 3 minutes so it absorbs flavor.
5. Stir in 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1 teaspoon sugar, and 1/2 teaspoon salt to the vegetables and tofu; heat just until the liquid is mostly absorbed and flavors meld, about 1 minute.
6. Pour the prepared dashi or stock into the rice cooker pot with the drained rice, add the sautéed vegetable and tofu mixture on top, and place the removed kombu piece on top of the rice if you made fresh dashi. Do not stir.
7. Set the rice cooker to cook on the regular rice setting. When the cooker finishes, let the rice rest with the lid closed for 10 minutes to steam.
8. Remove the kombu, gently fluff the rice with a rice paddle or fork to distribute ingredients, garnish with thinly sliced green onions and toasted sesame seeds if using, and serve warm.
Equipment Needed
1. Rice cooker with inner pot
2. Small saucepan (for kombu dashi)
3. Skillet or sauté pan
4. Cutting board and sharp knife
5. Wooden or silicone spatula for sautéing
6. Rice paddle or fork for fluffing
7. Measuring cups and spoons
8. Colander or fine mesh sieve for rinsing rice
FAQ
Vegan Takikomi Gohan (Japanese Mixed Rice) Recipe Substitutions and Variations
- Kombu dashi or vegetable stock: Substitute with mushroom broth for extra umami; or use 2 1/4 cups water plus 1 teaspoon vegetarian dashi powder; or use light soy sauce plus water (about 2 1/4 cups water with 1 tablespoon soy sauce) to mimic savory depth.
- Shiitake mushrooms: Substitute with cremini or button mushrooms for a milder flavor; or use oyster mushrooms for a meatier texture; or rehydrated porcini for deep umami (use less porcini, about 1/2 cup rehydrated).
- Firm tofu: Substitute with tempeh, cubed and lightly pan-fried for nuttiness; or use cooked edamame for bite and protein; or use seitan for a chewier texture if not gluten-free.
- Bamboo shoots: Substitute with thinly sliced water chestnuts for crunch; or use julienned daikon or kohlrabi for a crisp, slightly peppery note; or use canned baby corn for a sweet, tender alternative.
Pro Tips
1) Toast the rice briefly in the rice cooker pot with a teaspoon of oil or a quick dry toast in a hot pan before adding the dashi. It deepens the nutty aroma and helps each grain hold its shape once cooked.
2) If using dried shiitake, soak them in warm water until pliable and reserve the soaking liquid. Use that concentrated mushroom liquid to boost the dashi for a richer, umami-forward result.
3) Brown the tofu well and do not overcrowd the pan. A bit of golden crust on the tofu gives texture and prevents it from turning mushy in the cooker.
4) After cooking, let the rice rest longer than usual if you can, up to 15 minutes with the lid closed. Gentle steam finishing helps the flavors meld and makes fluffing easier without breaking the grains.
Vegan Takikomi Gohan (Japanese Mixed Rice) Recipe
I love how this vegan takikomi gohan turns simple rice, mushrooms, vegetables, and tofu into a deeply savory Japanese one-pot meal. The secret is in the kombu dashi and soy sauce, and it makes every scoop impossible to resist.
4
servings
516
kcal
Equipment: 1. Rice cooker with inner pot
2. Small saucepan (for kombu dashi)
3. Skillet or sauté pan
4. Cutting board and sharp knife
5. Wooden or silicone spatula for sautéing
6. Rice paddle or fork for fluffing
7. Measuring cups and spoons
8. Colander or fine mesh sieve for rinsing rice
Ingredients
2 cups short grain rice (Japanese sushi rice), rinsed
2 1/4 cups kombu dashi or vegetable stock
1 piece kombu, 4 inches long (for dashi if making fresh)
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake
1 teaspoon sugar
1/2 teaspoon salt
4 to 6 fresh shiitake mushrooms, sliced (about 1 cup) or 6 rehydrated dried shiitake
1 medium carrot, thinly sliced or julienned (about 1/2 cup)
1/2 cup bamboo shoots, sliced (canned or fresh)
150 to 200 grams firm tofu, pressed and cut into small cubes
2 tablespoons neutral oil or sesame oil for sautéing
2 green onions, thinly sliced for garnish
Toast sesame seeds, optional, for sprinkling
Directions
- Rinse 2 cups short grain rice under cold water until water runs clear, drain and set in the rice cooker pot.
- If making fresh dashi, combine 2 1/4 cups water and 1 piece kombu (4 inches) in a small saucepan, slowly bring to just below simmer, remove kombu and use liquid as kombu dashi. If using storebought kombu dashi or vegetable stock, measure 2 1/4 cups.
- In a skillet, heat 2 tablespoons neutral oil or sesame oil over medium heat. Add 4 to 6 sliced fresh shiitake or rehydrated dried shiitake, 1 medium thinly sliced carrot, and 1/2 cup sliced bamboo shoots; sauté until mushrooms are softened, about 3 to 4 minutes.
- Add 150 to 200 grams pressed firm tofu cut into small cubes to the skillet and lightly brown for 2 to 3 minutes so it absorbs flavor.
- Stir in 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1 teaspoon sugar, and 1/2 teaspoon salt to the vegetables and tofu; heat just until the liquid is mostly absorbed and flavors meld, about 1 minute.
- Pour the prepared dashi or stock into the rice cooker pot with the drained rice, add the sautéed vegetable and tofu mixture on top, and place the removed kombu piece on top of the rice if you made fresh dashi. Do not stir.
- Set the rice cooker to cook on the regular rice setting. When the cooker finishes, let the rice rest with the lid closed for 10 minutes to steam.
- Remove the kombu, gently fluff the rice with a rice paddle or fork to distribute ingredients, garnish with thinly sliced green onions and toasted sesame seeds if using, and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 4
- Calories: 516kcal
- Fat: 10.3g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated: 2.5g
- Monounsaturated: 4.5g
- Cholesterol: 0mg
- Sodium: 790mg
- Potassium: 500mg
- Carbohydrates: 85g
- Fiber: 5g
- Sugar: 2g
- Protein: 11g
- Vitamin A: 1200IU
- Vitamin C: 2mg
- Calcium: 100mg
- Iron: 2mg
