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Robin Ward

Sweet Onion Takikomi Gohan

This Sweet Onion Takikomi Gohan is a flavor-packed rice dish where caramelized sweet onions meet the umami-rich duo of soy sauce and mirin. It's a versatile, aromatic rice that can elevate any meal with its savory goodness.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: #sidedish
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups uncooked Japanese medium-grain white rice (300 grams) (I used Nishiki brand found at my local grocery.) (Long grain rice such as jasmine rice can be used. The result will be drier.)
  • ½ sweet onion
  • 2 tsp neutral oil (I used avocado oil)
  • 2 Tbsp mirin
  • 1 Tbsp soy sauce
  • ⅛ tsp kosher salt
  • 1 Tbsp parsley or green onion to garnish (optional)

Equipment

  • rice cooker or saucepan

Method
 

  1. Gather all the ingredients. Use a kitchen scale to measure rice if you have one.
  2. Rinse uncooked rice until the water is almost clear. Soak in water for 20-30 minutes. Drain well in a fine-mesh sieve for 10 minutes.
  3. Thinly slice ½ a sweet onion. I cut the onion against the grain, so the slices keep their shape and texture after they're cooked.
  4. In a frying pan heat 2 tsp neutral oil over medium heat. Add the onion and ⅛ tsp kosher salt and sauté the onion slices until they are tender. Add 2 Tbsp mirin and 1 Tbsp soy sauce. Continue to sauté until the sauce is thickened.
  5. Add the drained rice into the inner pot of a rice cooker and pour in the sauteed onion, including the sauce. Add the water up the 2 cup line on the inner pot. Press Start to cook. If you have a "Mixed Rice" option, use it. (see notes below)
  6. When the rice is finished cooking chop some parsley or green onion into small pieces and fluff up the rice with a rice paddle. Serve the rice and garnish.

Notes

I've been using the Aroma Rice Cooker weekly for years, and it’s a budget-friendly option that consistently delivers perfect rice with no fuss. It's an excellent hands-free solution, and I highly recommend it.
 
How to Cook the Japanese Rice on the Stove:
After 20-30 minutes of soaking, we’re now ready to cook the rice!
Cover the pot with the lid, leaving a small gap, and bring it to a boil over medium heat. Take a quick peek to see if the water is boiling.
Once the water is boiling, turn the heat to low and cook, covered, for 12–13 minutes.
When it’s done cooking, open the lid and take a quick peek to check if the water is completely absorbed. If there's water left, close the lid and cook for a little longer.
Remove from the stove and let it steam with the lid on for another 10 minutes.
After 10 minutes, uncover the pot and fluff the rice with a rice paddle. It‘s now ready to serve.
 
You can Keep the leftovers in a airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
 
**Regular or Mixed Rice setting on a rice cooker: The main difference is that mixed rice setting will create a slightly charred rice called "Okage" on the bottom of the rice cooker. Takikomi Gohan (mixed rice) always has slightly charred rice from soy sauce in the seasoning, and many people enjoy the slightly charred rice.