How To Make Takikomi Gohan (Japanese Pilaf)

[@NoRecipes]

Here's the link to order my Japanese ingredient package: kokorocares.com/collections/collections-care-packages/products/limited-holiday-edition-marc-matsumoto-care-package

[@ChefJana]

My favorite rice dish by far! ❤️

[@NoRecipes]

Thanks Chef Jana!

[@popi5356]

aaaah I love this guys energy and his cooking!! only 4 min into the vid and i alr know this is gonna be delicious

[@NoRecipes]

Thanks Sofia😄 I hope you have a chance to try this out sometime.

[@NINONEWYORK]

I made it and it came out amazing. It is hard to find Japanese products, so I substituted Dikon for gobo, Asian Rice wine for Sake, Parsley for Mitsuba, and I made Abura-Age by frying Hard tofu - 2 sheets. Even with so many subs, it was a winner .... Thanks

[@NoRecipes]

I’m happy to hear you enjoyed it! Good idea for all the substitutions. Thanks for taking the time to share them😀

[@graceagatha5610]

Love the sink’s camera😂 and the steam coming out of the pan, I almost can smell the gohan😋

[@NoRecipes]

Thanks Grace!

[@midori8993]

Absolutely loving this vegetarian version! Can't wait to try this recipe out soon. Thanks for another great video Marc!

[@NoRecipes]

Thanks Midori! I hope you enjoy it😀

[@rowaidafl]

Amazing Marc this recipe looks and sounds delicious thank you xx

[@NoRecipes]

Thanks Rowaida, I hope you and your family are doing well!

[@tanluwils1736]

I've been looking to make different versions of takikomi gohan, so thanks for sharing this one. Maybe consider doing a takikomi gohan series for meat lovers, seafood lovers, etc.?

[@NoRecipes]

Thanks! Yes I have a bunch of variations of Takikomi Gohan planned in the future. 😀 If you have any particular one you want to see, feel free to let me know.

[@afdlink]

Beautiful recipe. Also, Marc, your shot composition and editing skills have gotten beautiful as well over the years.

[@NoRecipes]

Thanks for noticing Alan! Always trying to refine my craft😉

[@tinanguyen927]

7:59 is it weird that I find it cute? 😂 I’ve tried your tamagoyaki and ramen egg recipes, super easy to follow and they turned out delicious. Looking forward to cooking other recipes of yours (but maybe easy ones first since I’m not a good cook). Thank you for putting so much effort into your videos!

[@NoRecipes]

😊Thanks Tina! I'm happy to hear you've been enjoying my recipes. I don't believe in bad cooks, just cooks with fewer techniques in their tool chest than others😉 My goal is to teach you those techniques so you can use them in whatever you make.

[@Model_BT-7274]

Thanks for another delicious plant based recipe! I'm probably going to have to search a bit for every ingredient here, but I'm definitely going to make it some day!

[@NoRecipes]

You're welcome! The great thing about this dish is that the veggies and mushrooms can be substituted, I give some suggestions in the written recipe on my website if you want to check that out: norecipes.com/takikomi-gohan-recipe/

[@carmenm.4091]

Thank you for an other beautiful recipe 🙏🏻❤️

[@NoRecipes]

You're welcome Carmen, thank you for the kind comment😊

[@4seasonsbbq]

Oh yeah! That looked absolutely delicious. Have a great day Marc 👍

[@NoRecipes]

Thanks! You too Ron!

[@MrHFAlucard]

When you love to cook something "exotic" and the second ingredient in a new recipe is something absolutly unavaileble in your small town in a western country...reality hits hard^^. Looks amazing and i think, i will try it out with a different mushroom. Maybe a oyster mushroom.

[@NoRecipes]

There's always a link in the description to a longer post on my website with more details on the ingredients, along with suggestions for substitutes.

[@greywolf2155]

Are you not able to order dried mushrooms online? That feels like something that would be very easy to obtain on Amazon, or a smaller shipper if you prefer. And they keep forever in the pantry

[@MrHFAlucard]

@@greywolf2155 Dried ones are not the problem. The fresh Maitake are the difficult ones to get here.

[@irenek.6045]

Nice recipe. Perfect timing to use as a side dish for the upcoming Thanksgiving holiday and enough time to practice it first . Love the idea to make it into an onigiri. Gives me the idea that This can be made into a appetizer plate for before dinner as mini onigiri. Received my Kokoro care package this week. Really enjoying the ingredients and I love the portion sizes. Another great recipe. =)

[@NoRecipes]

Thanks for ordering my ingredient box, I'm so happy to hear you've been enjoying it! I'm also glad I could give some inspiration for your holiday meal.

[@テイゾンロビイ]

😊 wow this is great. Eager to try this recipe

[@NoRecipes]

Thank you, I hope you enjoy it!

[@HadalBlue]

It looks so good… now am not sure whether I should make cha hang or gohan this weekend! Maybe one after another 😂 This reminds me of the bowl of gohan i had in Arashimaya that I so miss…

[@NoRecipes]

Thanks! I hope you have a chance to try them both😉

[@jpcookingwithmusashi3132]

Amazing ‼️　So yummy😋　Thank you for sharing🙏

[@NoRecipes]

Thank you! 😀

[@vivianleonardamurao5442]

I'm gonna try this recipe today. I'll comeback later to tell you the result. 😊

[@NoRecipes]

I hope you enjoyed it!

[@MostlyCloudy]

I googled kokoro and i found an awesome looking sushi place here in downtown Houston. :) Gonna check them out.

[@cakespreader746]

nvr new this , thx for adding a new dish for me to cook !

[@NoRecipes]

You're welcome!

[@pinkmonkeybird2644]

I have no idea how I missed this recipe on Patreon, but I did. Thank you, this looks amazing and has some of my favorite flavors included. I don’t know why people in the west don’t use burdock, because it’s got such a unique, earthy flavor and aroma, and come on, burdock tempura is like the best thing ever. I’ll definitely give this recipe a try, just swapping out a different mushroom for the maitake, since for some reason I do not care for them much. But there’s a whole bunch of other fungi out there that I do find delicious, so I’m sure I can find a substitute.

[@NoRecipes]

I'm with you on burdock, especially since it grows around the world. For the mushrooms, any flavorful mushroom will work, and this will still be good without them because it has the dried shiitakes. Regarding recipe notifications, I haven't been posting about the recipes I put on KZbin since I started doing the exclusive weekly recipes on Patreon (which go up every Wednesday). On KZbin, I try and stick to a posting schedule of 8am PT /11am ET every Sunday. If you want notifications about the new videos here, you can signup to my email newsletter here: app.birdsend.co/forms/1079/hosted

[@harjayfelosopo6083]

I really love your channel, Mark. This is real gem. Btw, can I use a little kombu dashi as alternative to that powdered kombu? :)

[@NoRecipes]

Thanks Harjay! Kombucha is basically konbu dashi with some added salt, so you can use it as a 1:1 substitute for konbu dashi granules, or if you're making konbu dashi from pieces of konbu, you can add the konbu to the water you soak the shiitake mushrooms in.

[@judyrobas5123]

Hi mark, looking good on your video! 😀

[@NoRecipes]

Thanks Judy ☺️

[@estelacinco3210]

I got it yummy 😋 thank you 😊

[@NoRecipes]

You're welcome Estela!

[@toffeenut1336]

Mmmmm takikomi gohan onigiri!

[@Sterilogy]

Hi Marc, I am planning to prepare this dish tonight. Your video says, 2 teaspoons of sugar, but the recipe says 1 teaspoon. Which amount do you usually use? I'll split the middle and use 1 1/2 teaspoons today. Thank you for this and other wonderful recipes.

[@NoRecipes]

Hi Hal, I'm sorry about that. This was a typo in the written recipe. It's fixed now. That being said the sugar is there to balance the salt and there's a bit of flexibility in how much you add so 1 1/2 should be fine.

[@Sterilogy]

@@NoRecipes Awesome. Thank you Marc. I actually used 1 teaspoon and figured I would add more if required and for me 1 teaspoon was perfect. You're right, the "umami" of all the vegetables, especially the shiitake mushroom that soaked up the liquid was exquisite. Love it. 5 Stars.

[@NoRecipes]

@@Sterilogy Happy to hear you enjoyed it!

[@Mattbrod12]

Do we just use mixed rice function for electric rice cooker?

[@NoRecipes]

When I do this in the rice cooker I usually just set it like I normally would for white rice. You might want to check the instruction manual for your cooker and see what it does differently for the mixed rice function.

[@SaleemaZ999]

I would love to try but I need to hunt for the ingredients here in India! Nevertheless thanks for sharing

[@NoRecipes]

Hi Saleema, the beauty of this rice is that if you have the basic seasonings, most of the other ingredients can be substituted. I've written a lot more information about the specific ingredients and their potential substitutes on my website and you can get to it using the link in the description.

[@wernerkarlheisenberg2679]

Can sake or other alcoholic beverages avoided

[@NoRecipes]

The short answer is yes, but it won't taste as good. Sake is added to Japanese food for umami and flavor. You can use MSG as an artificial substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: kzbin.info/www/bejne/eWPTZ4CEaaqJm6M

[@jacqualinewickison4313]

🙌👍👍👍

[@lemonlovingco3430]

♥️♥️♥️

[@NoRecipes]

😀

[@dogbiscuit1171]

I remember Mom and Grandma digging up gobo in the middle of winter, ice hard ground, don't know how they did it. Then years later we met an 'uncle' who grew gobo in barrels of sawdust, when it came time to harvest he easily pulled them out. (slaps forehead)

[@NoRecipes]

😄thanks for sharing! I've seen farmers here growing them in pipes that are split in half so they grow sideways instead of straight down.