Umeboshi Takikomi Gohan | Rice with Dashi and Pickled Plum 🍚

There will come a time, when you’ve eaten too much white rice. Solution? Umeboshi Takikomi (Pickled Plum Cooked Rice). Umeboshi (pickled plum) adds a sublime tart and slightly sour flavor to each bite. And as the rice is coming straight out of the rice cooker, the aroma of pickled plum goes straight to your nose. In a good way. Serve this with any Japanese style meat or fish and you have a new found way to enjoy Japanese rice!

 

Pickled Plum Rice – Umeboshi Takekomi Gohan (梅干し炊き込みご飯)

This will be the first in a series of rice recipes.

This particular recipe is also referred to as takikomi gohan as we are cooking the rice and ingredients together. (Taki means to cook rice, and komi means together)

The overall concept will be the same for each.

You’ll start with white Japanese rice, rinse as usual.

Then you’ll add in whatever additional ingredients and cook them together with the rice.

For the liquid, as with many takikomi gohan recipes, we are substituting water with dashi stock.

You can use the dashi recipe I posted previously or packs or powder. Whatever is most easily accessible to you!

For the umeboshi, I personally don’t like sweet (honey sweetened) so I always buy shiso (perilla) or salt marinated umeboshi.

While there are many other varities and preparations those are the most common you’ll find in the US.

 

umeboshi takikomi gohan bowl

 

 

Yo! I'm Pat, a self-taught cook, who travels for music, food, and adventure. Here I share my knowledge of Japanese cooking, indoor gardening, and points travel.

If it's your first time here - learn more about me.

I also post new videos on YT each Weds. Live Cooking Season 2 will resume in mid-May join me in my kitchen!


 

What do you eat umeboshi takikomigohan with?!

We’ll I may be biased because I love umeboshi, so I think it goes well with almost any Japanese style cooked fish or meat!

Sometimes I just make white rice and eat a piece of umeboshi or rather add furikake or tsukudani (seasoned seaweed).

If you like to season your rice, this is one easy way to get started!

 

What do you think? Have you made takikomi gohan before?

 

Here is a short video showing how I make Umeboshi Takikomi gohan (Pickled plum rice)

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Print Recipe
Umeboshi Takikomi Gohan | Rice with Dashi and Pickled Plum 🍚 BigOven - Save recipe or add to grocery list Yum
There will come a time, when you've eaten too much white rice. Solution? Umeboshi Takikomi (Pickled Plum Cooked Rice). Umeboshi (pickled plum) adds a sublime tart and slightly sour flavor to each bite. And as the rice is coming straight out of the rice cooker, the aroma of pickled plum goes straight to your nose. In a good way. Serve this with any Japanese style meat or fish and you have a new found way to enjoy Japanese rice!
umeboshi takikomi gohan bowl
Course side
Cuisine Japanese
Prep Time 5 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Course side
Cuisine Japanese
Prep Time 5 minutes
Cook Time 50 minutes
Servings
people
Ingredients
umeboshi takikomi gohan bowl
Instructions
  1. Rinse rice until water runs clear and add to rice cooker pot.
  2. Add mirin, soy sauce, and enough dashi to bring the liquid level to just under the 2 cup marker
  3. Next add 4 pieces of umeboshi and 1/2 tsp salt.
  4. Cook per manufacturer instructions.
  5. Once complete, gently fold the rice and try to break off the flesh of umeboshi and mix in. At this point it would be a good idea to also remove the seeds (pits of the umeboshi!)
  6. Enjoy with fish or meat!
Recipe Notes

When I made this last, I ate it with aji nanbanzuke (vinegar soy sauce fish), however any fish or meat will work well!

 

Yo! I'm Pat, a self-taught cook, who travels for music, food, and adventure. Here I share my knowledge of Japanese cooking, indoor gardening, and points travel.

If it's your first time here - learn more about me.

I post new videos on YT each Weds. Live Cooking Season 2 will resume in mid-May join me in my kitchen!


   

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