Thursday, April 24, 2008

Tuna Gomoku Takikomi Gohan

Yesterday I was going to post this diary but couldn't beat the sleepiness again.
I came home late last night. I had the LPG Cellulite Treatment, which is now becoming popular in Japan. I just got a chance to have it done for free. It was better than I thought! I wish I could continue but it's pretty expensive.

The recipe I translated is my popular one!
It is flavored gohan (rice) with gomoku (5 ingredients, including tuna).
The recipe is very easy!
You just cut ingredients and cook in a rice cooker.
We call this kind of dish, "Takikomi Gohan".
It's my boyfriend's favorite!

Currently, 31 people have made this and said good!
You can find their photo reports down this page.

The point is that you use a canned tuna with its oil and that gives the rice and vegetables a rich flavor!
It is really delicious!

For the seasoning, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock).
This product is very convenient!
It is mostly used for nabe, but goes good with other dishes, too!
It comes in different sizes.
Hope it is available at Japanese grocery stores overseas.
I saw it in NY (including suburban areas) though.

Tuna Gomoku Takikomi Gohan

Difficulty: Easy
Time: 5min + rice cooking time
Number of servings: 4

Necessary Equipment:
suihanki (Japanese rice cooker)

2 cups uncooked Japanese rice (short-grain rice)
85g (3oz.) tuna in oil
50g (1.7oz.) carrot
10 sliced dried shitake mushrooms
100g (3.5oz.) canned takenoko (bamboo shoots)
1 fried tofu
* 50cc 3 times concentrated Yamasa's Konbu Tsuyu
* 1 tbsp. sake

1. Soak dried shiitake mushrooms in water until they become soft. Immerse fried tofu in hot water, press it using chopsticks (remove extra oil from the fried tofu), and drain and wrap in paper towel to remove any excess water.
2. Cut carrot, takenoko (bamboo shoots), and fried tofu into short and thin strips.
3. Wash rice, place the rice and water (to the correct water level) in a Japanese rice cooker, then add A and mix well. Put 5 ingredients (shitake mushrooms, fried tofu, tuna with its oil, carrot and takenoko)on top and close the cooker and switch it on.
4. When it's done, don't open and leave it for about 10 minutes to blend the flavor.
5. Open, mix well, and serve!

My original recipe in Japanese is here.

It was nice and warm yesterday, but raining again today...
Hope it clears up.

Please click below and vote for me.


  1. Hi,

    Good day to you. I just discovered your blog over the weekend and am cooking the "buri daikon" on the stove top right now. I will report back once I have tasted it. It does look pretty good right now.

    Back to this recipe. I have made rice with mushrooms before, but never with tuna and want to try it.

    Can you answer one question please? Do you use the whole can of tuna and ALL of the oil in the can?

    Thanks a lot.


  2. Hello Jenn,

    I am happy to hear that you tried my recipe! Thank you!!!
    I was recently thinking no one (foreign people) would try Japanese food...
    I hope your buri daikon tastes good :)

    Regarding tuna, I used all of the oil in the can!

    Thanks for your comment!!!

  3. Hello again,

    Thanks for responding so quickly! I need to go to the store and get me some canned tuna packed in oil.

    I posted on the buri daikon post. Thanks for sharing the recipe. I really liked the taste of the dish. My daikon came out a little bitter, but the fish was nice. Will definitely be making it again.

    Thanks for posting your recipes. I am enjoying reading the older posts and seeing how to make some of the dishes.


  4. Hello Jenn,

    Your feedback helps me a lot!
    I just knew why your daikon tasted bitter!!!
    I think I can write a post about it ;)

    All recipes are my original (not professional), but I hope you find them informative.

  5. Hihi,

    Just wanted to let you know that I made your tuna gomoku takikomi gohan tonight. It was quite delicious. I did have to change a few things as I did not have all the ingredients handy, but it was still yummy. I have made other kinds of flavored rice before but never thought of adding canned tuna in it.

    Changes I made:
    tuna in oil (I did not use all the oil in the can, drained the tuna instead)
    did not have the triple strength yamasa soy sauce, so used regular yamasa dark soy sauce instead, but added some sugar, Takara mirin and sake (a bit different to your proportions)
    not a fan of bamboo shoots so omitted that
    did not have shitake mushrooms so used another kind of Japanese mushrooms instead

    Even with the changes, the rice was great. Thanks for sharing the recipe. I am wanting to add hijiki to the rice next time. I did another rice dish last week with just mushrooms, aburage, hijiki and carrots and wanted hijiki again tonight, but forgot. I topped the rice with some raw sugar snap peas I julienned....yummy!


  6. Thank you Jenn!

    Sorry for this late reply.
    I'm mostly offline on the weekends X(

    Great to hear from you!!! The changes you made sound good!!! You know Japanese food very well. Do you or did you live in Japan?!

    Have you ever tried Yamasa's Konbu Tsuyu?! You don't want a huge bottle but it is worth to try out ;)

    I like hijiki, too!!! I have a nice recipe using hijiki. Maybe I will post it for you someday soon!

  7. Hihi,

    Thank you! I wish I knew Japanese food well - but there is so much to learn and I wish I would learn better! I do not live in Japan and unfortunately never had the occasion to live in Japan either.

    But I love to cook and learn and try dishes from around the world. Some of my favorite home cooked Japanese dishes include flavored rice, kinpira gobo, gomaee, oden, hijiki salad, salted salmon and these are dishes I make quite often.

    I think I have seen the Yamasa's Konbu Tsuyu at the asian grocery supermarket here, but I have never bought it. I will look for it again in the next shopping trip and try to get a bottle. I do like Yamasa soy sauce (the regular dark one) which is the one I use for Japanese dishes. I do not like the taste of Kikkoman soy sauce as much.

    Please write some more recipes in which you use the Konbu Tsuyu 3 x concentrate when you have time.
    Am definitely going to look out for your hijiki post.

    Thank you again for spending your time typing and writing your recipes. It is so generous of you!


  8. Good morning jenn,

    You are very Japanese, so I thought you once had a chance to live in Japan ;)

    Wow! You try many other dishes from around the world! How international!!!

    I don't know whether you can use it all, if you buy Yamasa's Konbu Tsuyu. I always can't... I keep it in the fridge for more than a year when I realize. Ha-ha!!! I hope you have a friend to share it.

    I have a few other recipes here using it. I will look for different ones someday ;)

  9. Hi,
    I have been eating this so much since I watched your video. I think I have had it almost every night during Ramadan!

    I started experimenting and started putting it inside of an omelette! Unfortunately I can't find the Konbu. So I don't have the authentic taste. I hope to get some so I can see how your version tastes. Thank you again for a great recipe.

  10. maybe you can find konbu online? dry ingredients are usually available online :)

    anyways sounds great for the omelette filling. some people do it in japan, too. hehe


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