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Alternative Use

Kombu Tsuyu

Kombu Tsuyu

Takikomi Gohan with Chicken & Shimeji Mushrooms
(4 Servings)

Make your rice dish burst with flavor! Takikomi Gohan is a great dish to make your ordinary rice dish into a flavorful one! This dish is a staple food of Japan and can be seen from high class restaurants to convenient stores. It is definitely a cultural dish that Japan has been eating for many years. This dish goes very well with Yamasa Tsuyu creating a synergy with all the ingredients.

Servings: 4

Preparation: 5min

Cooking: 50min


2 ½ cups rice, washed and drained
3 Tbsp. sake
5 Tbsp. Yamasa Tsuyu
2 ¼ cups water
1/3 lb. chicken breast, cut into small bite-sized pieces
1 pack shimeji mushrooms, stems trimmed at the bottom, piece separated
3 shiso leaves, thinly sliced
¼ cup kinshi tamago (thinly sliced pan-fried egg)


  1. Place rice in rice cooker bowl to cook with sake, Yamasa Tsuyu and water.
  2. Add chicken, shimeji mushroom and steam.
  3. Serve in 4 individual bowls garnished with shiso leaves and kinshi tamago.


We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remain the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.