Wakame Takikomigohan Recipe
A Simple Yet Flavorful Japanese Rice Dish. Wakame Takikomigohan, or seaweed mixed rice, is a delightful and easy-to-make Japanese dish that showcases the simplicity and elegance of Japanese cuisine.
- Cuisine: Japanese
Ingredients
Units
Scale
- 2 cups white Japanese rice
- 5 grams dried wakame (seaweed), or about 3/4-1 cups worth rehydrated
- 1 Tbsp soy sauce
- 1–2 Tbsp black sesame seeds, toasted; or white sesame seeds
For serving:
Freshly toasted and ground sesame seeds, or gomashio (sesame seeds mixed with a little salt)
Instructions
- Rehydrate the wakame until nice and plump, drain water.
- Cut wakame into small pieces (I like them around ½ in to ¼ in big)
- Rinse the rice as you usually would (until the water runs clear)
- Place rice into rice cooker and add water to the 2 cup marker. Remove 2 Tbsp of water.
- Add soy sauce, wakame, and sesame seeds and cook!
- Once the rice is cooked gently fold the wakame and sesame seeds into the rice to evenly distribute.