Japanese Takikomi Rice with Chestnuts

Name: Japanese Takikomi Rice with Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1½ cups (300 g) short-grain Japanese rice (such as Koshihikari), rinsed and drained; ¾ cup (120 g) roasted chestnuts, peeled, halved if large; 1 piece (about 4 inches) (10 g) dried kombu seaweed (kelp), wiped with a damp cloth, not rinsed; 1¾ cups (420 ml) water; 1½ tablespoons (23 ml) low-sodium soy sauce; 1 tablespoon (15 ml) sake (Japanese rice wine) or mirin; ¼ teaspoon (1½ g) sea salt; 2 tablespoons (15 g) green onion (scallion), thinly sliced (optional); 1 teaspoon (5 g) white sesame seeds, toasted (optional)

From the MyKitchenBank Kitchen

Takikomi gohan is seasoned rice cooked with vegetables, seafood, or in this case, roasted chestnuts and kombu seaweed. The rice absorbs a delicate broth infused with soy sauce and sake, creating a deeply flavorful dish perfect as a side for grilled fish or vegetables. The chestnuts become tender and slightly sweet as they cook with the rice.

Prep: 15 min
Cook: 30 min
Wait: 10 min
Total: 55 min
Makes: 4 servings (about 4 cups cooked rice)

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Steps

Before you start

Rinse the rice under cold water until the water runs nearly clear, then drain well
If using raw chestnuts, roast them at 400°F (200°C) for 15 minutes, cool, and peel before measuring
Have all ingredients prepped and measured before starting the rice cooker

1
Prepare the soaking liquid
- In a small bowl, combine 1.75 cups (420 ml) water with the kombu piece.
- Let it sit at room temperature for 5 minutes to allow the kombu to soften slightly and infuse the water.
- Do not boil the kombu, as high heat can make it release a bitter flavor.
- The kombu will stay in the rice cooker during cooking and can be removed after cooking if you prefer a less pronounced seaweed flavor.
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Ready when: Kombu is slightly softened
Tip: Don't skip this step—even a short soak improves the depth of flavor significantly.
2
Season the cooking liquid
- Add the soy sauce (1.5 tablespoons / 23 ml), sake (1 tablespoon / 15 ml), and sea salt (0.25 teaspoon / 1.5 g) to the kombu-infused water.
- Stir gently to dissolve the salt and combine the flavors.
- Taste the liquid—it should taste noticeably salty and slightly sweet, as it will season all the rice.
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Ready when: Salt is fully dissolved; liquid tastes balanced
Tip: Taste the seasoning now—once rice is added, you cannot adjust it easily.
3
Combine rice and chestnuts
- Place the rinsed and drained rice (1.5 cups / 300 g) in the rice cooker inner pot.
- Scatter the roasted chestnut halves (0.75 cup / 120 g) evenly over the rice.
- Do not stir them in yet—this prevents the chestnuts from sinking to the bottom and allows them to steam gently on top.
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Ready when: Rice and chestnuts are in the pot, ready for liquid
Tip: Even distribution of chestnuts ensures each serving has a few pieces.
4
Add the flavored broth
- Carefully pour the seasoned kombu water into the rice cooker over the rice and chestnuts.
- Gently stir once or twice with the rice paddle to distribute the seasonings evenly and help the rice cook uniformly.
- Lightly tap the pot on the counter to settle the rice level, but do not press down on it.
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Ready when: Liquid is evenly distributed and rice is level
Tip: Avoid pressing down on the rice—this compacts it and leads to dense, sticky results.
5
Cook the rice
- Close the rice cooker lid and set it to the standard 'cook' setting.
- Most rice cookers will complete their cycle in 20–25 minutes.
- The cooker will automatically switch to 'keep warm' when the rice is done.
- Do not open the lid during cooking, as steam escapes and disrupts the cooking process.
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Ready when: Rice cooker switches to warm; steam stops escaping when you briefly lift the lid
Tip: Resist the urge to check on the rice—each time you open the lid, you let out steam and extend the cooking time.
6
Rest the rice
- Once the rice cooker switches to warm mode, let the rice sit in the covered pot for 10 minutes.
- This resting period allows any excess moisture to redistribute throughout the rice, creating a fluffier, more cohesive texture.
- The chestnuts will also firm up slightly as they cool.
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Ready when: No more steam visibly escapes when you carefully peek inside
Tip: This step is especially important for takikomi rice—it prevents a mushy, porridge-like consistency.
7
Fluff and serve
- Remove the lid and gently fluff the rice with a rice paddle or wooden spoon, running it through the rice to separate the grains.
- If the kombu piece is still visible and you prefer rice without visible seaweed, lift it out with chopsticks or a fork.
- Transfer the rice to a serving bowl or individual bowls.
- Garnish with sliced green onion (2 tablespoons / 15 g) and a pinch of toasted sesame seeds (1 teaspoon / 5 g) if desired.
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Ready when: Rice is fluffy and grains are separate; garnish is evenly distributed
Tip: Use a wooden or bamboo paddle, not metal, to avoid damaging the delicate grains.

Good to know

Tips

Roasted chestnuts are sold vacuum-sealed in many Asian or specialty grocery stores and are much easier than roasting whole chestnuts at home. If you cannot find them, you can boil peeled frozen or canned chestnuts for 5 minutes before use.
The kombu piece should be left in the pot during cooking—do not remove it beforehand. It continues to infuse the rice as it cooks, and you can remove it after cooking if you prefer.
For a more restaurant-style finish, lightly toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes, stirring constantly, until fragrant. This intensifies their nuttiness.
This dish is best served warm or at room temperature, not hot. If serving as part of a Japanese meal, prepare it so it finishes cooking just before you plate the main dish.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by adding 2–3 tablespoons water to a portion and microwaving on high for 1–2 minutes, or by placing the rice in a covered pot over low heat for 3–5 minutes, stirring occasionally. Takikomi rice does not freeze well due to the chestnut texture becoming mushy.

Substitutions

roasted chestnuts, peeled → Dried shiitake mushrooms, soaked and halved, or fresh mushrooms sautéed until golden. Mushrooms provide an umami-rich earthiness similar to chestnuts and are a classic takikomi variation.
sake (Japanese rice wine) or mirin → Mirin (sweet rice wine) or a mixture of 1/2 tablespoon sake and 1/2 tablespoon sugar. Mirin adds sweetness and a glossy finish; both work beautifully in takikomi rice.
dried kombu seaweed (kelp) → Dashi stock (prepared fish and seaweed broth) used as the primary cooking liquid in place of water. Dashi adds deeper umami flavor but removes the subtle kombu texture from the finished dish.
short-grain Japanese rice (such as Koshihikari) → Medium-grain sushi rice or Japanese sweet rice (mochigome) mixed 2:1 with short-grain rice. Medium-grain rice works but will be slightly stickier; avoid long-grain rice, which won't absorb flavors properly.