Mixed Rice with the Musui–Kamado
What is Takikomi Gohan?
Takikomi gohan (炊き込みご飯) is one of Japanese cuisine's most comforting and flavorful dishes. It translates to "mixed rice," and it is a traditional Japanese dish where short-grain rice is cooked together with dashi broth and soy sauce, and intermingled with seasonal vegetables, meats, or seafood. While this dish can be enjoyed year-round, it’s particularly beloved during the fall, when Japan’s markets are full of freshly harvested chestnuts, shiitake mushrooms, and burdock. The seasonality of the ingredients adds an extra layer of flavor and meaning to each batch of takikomi gohan—a testament to Japan’s respect for nature's cycles.
Why the Musui–Kamado Makes Excellent Mixed Rice
Inspired by the traditional Japanese kamado stoves, the Musui–Kamado's three-dimensional heating provides evenly distributed heat, cooking every grain of rice to perfection time after time. The Musui pot features a precision seal that locks in all the moisture and flavor allowing the rice to absorb the full depth of dashi, soy, and the juices released from ingredients like shiitake mushrooms or chicken.
The Golden Rule for Perfect Mixed Rice
To make perfect mixed rice with your Musui–Kamado, it’s essential to adjust the rice amount setting when adding ingredients. For every 330 g (11.6 oz) of additional ingredients, increase the setting by 1 rice cup. For example, if you’re cooking 2 cups of rice with 330 g of added ingredients, set your Kamado to [3.0] rice cups. Once the ingredients and seasonings are added, start cooking immediately. With the essence of takikomi gohan in mind, let’s now explore some delicious seasonal recipes to bring comforting flavors to your table.
Chicken and Bamboo Shoot Rice
This recipe is a hearty one-pot dish infused with the rich earthy tones of bamboo shoots and the subtle smokiness from black rice. With the rice being infused with a dash of soy sauce, every bite offers a delightful balance of flavor and texture.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 4–5
2 rice cups (360 ml) plain white rice, rinsed
350 ml water
1 tablespoon black rice
1 tablespoon soy sauce
⅓ lb (150 g) boiled bamboo shoot, cut into half-moon slices
¾ lb (300 g) chicken thigh, boneless
(Additional Ingredients = 450 g total)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons sake
DIRECTIONS
- Season the chicken by rubbing it with salt and pepper, drizzle with sake, and marinate for about 30 minutes.
- Add rinsed rice into the pot after thoroughly draining. Add in water, black rice, and soy sauce and gently stir. Arrange the bamboo shoots and chicken thigh, skin-side up, on top of the rice.
- Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [3.5] rice cups to cook the rice.
- Once the rice is cooked, remove the chicken thigh and cut into bite-sized pieces. Return the chicken to the pot and gently mix before serving.
NOTES
- For this recipe, the cooking amount of 3.5 rice cups accounts for the additional ingredients. For every 330 g (11.6 oz) of additional ingredients, increase the setting by 1 rice cup when cooking mixed rice.
Matsutake Mushroom Rice
Savor the delicate aroma of matsutake mushrooms in this steamed rice dish, a cherished Japanese dish that’s perfect for the colder months. This recipe blends tender matsutake mushrooms, subtly seasoned rice, and the deep essence of kombu into a fragrant and elegant meal.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 4–5
2 rice cups (360 ml) plain white rice, rinsed
290 ml water
1 tablespoon usukuchi (light color) soy sauce
3 tablespoons sake
1 teaspoon kosher salt
80 g matsutake mushrooms, rinsed, thinly sliced
Kombu 2" x 4" piece (4 g)
(Additional Ingredients = 84 g total)
DIRECTIONS
- Wipe the surface of the kombu with a dry cloth to remove any residue and pat matsutake mushrooms dry.
- Add rinsed rice into a bowl of water and let soak for 15 minutes. Drain thoroughly using a sieve, let rest for another 15 minutes, then add to the pot.
- Add in water, soy sauce, sake, and salt, mix gently, then lay the kombu on top of the rice. Scatter the sliced matsutake mushrooms over the kombu.
- Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [2.5] rice cups to cook the rice. Press and hold down the [V] icon to skip the soaking time.
- Once the rice is cooked, remove the kombu and gently mix the rice. Serve warm.
Hainanese Chicken Rice
Savor the comforting flavors of Hainanese Chicken Rice, where tender, seasoned chicken is cooked atop fragrant rice infused with ginger, leeks, and tomatoes. Finished with a tangy, savory sauce and a fresh cilantro garnish, this dish delivers a beautiful balance of bold and delicate flavors.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 4–5
2 ½ rice cups (450 ml) plain white rice, rinsed
1 ¼ cup (300 ml) water
1 medium tomato (150 g), diced
1 lb chicken thigh, boneless
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 Japanese leeks, green portion (20 g)
1” piece fresh ginger, peeled, sliced (10 g)
(Additional Ingredients = 480 g total)
Sauce Mixture
1 Japanese leeks, white portion, finely chopped
2 tablespoons Nam Pla (fermented fish sauce)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1” piece fresh ginger, peeled, finely chopped
½ teaspoon honey
Garnish
Cilantro
DIRECTIONS
- Season chicken with salt and pepper. Set aside.
- Add rinsed rice into the pot after thoroughly draining. Add in water and stir once. Then add green portion of leek, ginger, tomatoes and chicken on top of rice in that order.
- Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups.
- In a small bowl, mix all ingredients for Sauce Mixture and set aside.
- Once rice cooking is complete, uncover and take out leek, ginger and chicken. Fluff the rice using a rice spatula.
- To serve, set rice on a plate, place sliced chicken on top and drizzle Sauce Mixture. Garnish with cilantro to your liking.
Taiwanese-Style Sticky Rice
Experience the rich, comforting flavors of Taiwanese-Style Sticky Rice, featuring tender Chashu pork, earthy shiitake mushrooms, sweet chestnuts, and umami-rich dried shrimp. This aromatic recipe is a comforting classic that can be effortlessly prepared with the Musui–Kamado.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 4–5
3 rice cups (540 ml) glutinous rice, rinsed
430 ml water
1 teaspoon kosher salt
1 tablespoon sesame oil
Sauce Mixture
2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sugar
1 teaspoon five-spice powder
⅓ lb (150 g) chashu pork, cut into ½” pieces
4 shiitake mushrooms (80 g), cut into ½” pieces
10 chestnuts (70 g), shelled
8 g small dried shrimp
(Additional Ingredients = 308 g total)
Garnish
Cilantro, coarsely chopped
Soft-boiled eggs, optional
DIRECTIONS
- In a small bowl, combine ingredients for Sauce Mixture and set aside.
- Add rinsed glutinous rice into the pot after thoroughly draining. Add in water, salt, sesame oil, and Sauce Mixture and gently stir. Arrange chashu pork, shiitake mushrooms, chestnuts and dried shrimp on top of the glutinous rice.
- Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice. Skip the soaking time by holding down the [V] icon, as glutinous rice absorbs water quickly and does not require pre-soaking.
- Once the rice is cooked, gently mix the rice. Garnish with cilantro and optionally, add a soft-boiled egg before serving.
Steamed Salmon Rice
Delicately steamed with sake, soy sauce, and kombu, this recipe harmonizes the rich flavors of tender salmon, cod roe, and ikura. Each bite offers a perfect balance of savory umami, with the briny pop of ikura complementing the comforting essence of broth-infused rice and salmon.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 4–5
3 rice cups (540 ml) plain white rice, rinsed
520 ml water
2 tablespoons sake
1 teaspoon usukuchi (light color) soy sauce
2 (7 oz | 200g total) salmon fillets, skin-on
120 g cod roe, divided into 5–6 pieces
10 g shredded kombu
(Additional Ingredients = 330 g total)
100 g ikura (salmon roe)
DIRECTIONS
- Add rinsed rice into the pot after thoroughly draining. Add in water, sake, soy sauce and stir once. Place kombu, cod roe and raw salmon on top of rice in that order.
- Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice.
- Once the rice cooking is complete, remove the salmon fillets and carefully remove any pin bones. Place the salmon back on the rice and evenly spread ikura on top before serving.
NOTES
- For this recipe, the cooking amount of 4 rice cups accounts for the additional ingredients. Increase amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.
Sweet Chestnut and Mushroom Rice
The nutty sweetness of chestnuts, paired with the earthy depth of eryngii and shiitake mushrooms, creates a beautifully aromatic rice dish. Enhanced with a touch of sesame oil and a hint of black pepper, this recipe perfectly captures the essence of fall with its rich, subtly sweet, and savory flavors.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 4–5
2 rice cups (360 ml) plain white rice, rinsed
360 ml water
1 teaspoon Kosher salt
Freshly ground black pepper, to taste
1 teaspoon sesame oil
15–20 (150 g) sugar-roasted chestnuts, shelled
2 (100 g total) eryngii (king oyster) mushrooms, cut into bite-sized pieces
4 (80 g total) shiitake mushrooms, stemmed and sliced
(Additional Ingredients = 330 g total)
DIRECTIONS
- Add rinsed rice into the pot after thoroughly draining. Add in water, salt, black pepper, and sesame oil and stir once. Place chestnuts and mushrooms on top of rice.
- Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [3.0] rice cups to cook the rice.
- Once rice cooking is complete, uncover and fluff the rice using a spatula. Serve warm.
NOTES
- Setting the cooking amount for 3 cups accounts for the additional ingredients. Increase the amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.
Sliced Beef and Watercress Rice
Thinly sliced beef and peppery watercress come together in this vibrant, protein-packed mixed rice. Enhanced with tender mushrooms and the delicate sweetness of green peas, this hearty dish is both flavorful and nourishing.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 4–5
2.5 rice cups (450 ml) plain white rice, rinsed
330 ml water
1 ½ teaspoon kosher salt
⅔ lb (300 g) thinly sliced beef
1 ½ cups assorted mushrooms (cremini, shimeji, shiitake, etc.; about 150 g), cut into bite-sized pieces.
(Additional Ingredients = 450 g total)
Marinade
1 ½ tablespoons soy sauce
1 ½ tablespoons sake
1 ½ tablespoons mirin
50 g green peas, boiled
Garnish
1 bunch watercress, coarsely chopped
Slice of lemon
DIRECTIONS
- In a bowl, combine all ingredients for Marinade. Add beef and massage to coat the beef. Set aside and let it marinate for 2–3 hours.
- Add rinsed rice into the pot after thoroughly draining. Add in water and salt and lightly mix. Arrange the marinated beef and mushrooms evenly on top of the rice.
- Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice.
- Once the rice is cooked, add green peas and mix the rice gently using a spatula. In a separate bowl, toss watercress with olive oil, salt, and a squeeze of lemon. Garnish the rice with the dressed watercress and serve.
NOTES
- For every 330 g (11.6 oz) of additional ingredients, increase the setting by 1 rice cup when cooking mixed rice.
Avocado and Bacon Rice
Creamy avocado pairs perfectly with smoky bacon in this modern twist on mixed rice. With its bold flavors and comforting textures, this quick and satisfying dish is perfect for any meal of the day.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 4-5
2 rice cups (360 ml) plain white rice, rinsed
378 ml water (1 cup rice to 1.05 cups water)
1 avocado, cut into 1" cubes
⅓ lb block bacon, cut into ½” cubes
6 mushrooms, cut into quarters
¾ tablespoon (10 g) unsalted butter
2 tablespoons soy sauce
Freshly ground black pepper
DIRECTIONS
- Add rinsed rice into the pot after thoroughly draining. Add in water, cover and select [RICE COOKING] mode, [WHT], [NORM]. Set the amount to [2.0] rice cups to cook the rice.
- In a frying pan, melt butter and sauté bacon over low heat until it releases its oil. Add mushrooms and increase the heat to medium, cooking for about 1 minute. Stir in soy sauce and mix well.
- Once the rice is cooked, uncover and fluff the rice using a spatula. Gently fold in the sautéed bacon and mushrooms, seasoning with black pepper. Top with avocados and mix carefully to combine.