Sweet Onion Takikomi Gohan
Caramelized sweet onion, seasoned with soy sauce and mirin, this simple Sweet Onion Takikomi Gohan is flavorful and aromatic rice to accompany your next Japanese meal.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups uncooked Japanese short-grain white rice
- ½ sweet onion
- 2 tsp neutral oil
- ⅛ tsp Diamond Crystal kosher salt
- mitsuba (Japanese parsley) ((or green onion/scallion to garnish))
- 2 Tbsp mirin ((or 2 Tbsp sake/water + 2 tsp sugar))
- 1 Tbsp soy sauce
Instructions
- 1
Gather all the ingredients. Please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked white rice.
- 2
Rinse 1½ cups uncooked Japanese short-grain white rice until the water is almost clear. Soak in water for 30 minutes. Drain well in a fine-mesh sieve for 15 minutes.
- 3
Thinly slice ½ 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 Diamond Crystal kosher salt and sauté the onion slices until they are tender.
- 5
Add 2 Tbsp mirin and 1 Tbsp soy sauce.
- 6
Continue to sauté until the sauce is thickened.
- 7
Add the drained rice into the inner pot of a rice cooker and pour in the sautéed onion, including the sauce.
- 8
Add the water up to the 2 cup line on the inner pot. Press Start to cook. If you have a “Mixed Rice” option, use it (see Notes below).
- 9
When the rice is finished cooking, chop some mitsuba (Japanese parsley) into small pieces and fluff up the rice with a rice paddle. Serve the rice and garnish with mitsuba.
- 10
To Store
- 11
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.