Flavored Rice with Mushrooms and Tuna

Mushrooms to Tuna no Takikomi Gohan

  • By
    Takako Gamazawa
  • Time
    30 minutes
Flavored Rice with Mushrooms and Tuna

On the menu today is, takikomi gohan (steamed rice seasoned with soy sauce) mixed with mushrooms. This recipe doesn't call for broth, which is the norm when preparing takikomi gohan. We use a can of tuna and soy sauce instead.

Takikomi Gohan Pairs Well with Both Japanese and Western Dishes
People generally assume that takikomi gohan is seasoned with soup stock and soy sauce. However, this recipe calls for readily available ingredients from non-Japanese supermarkets, like mushrooms and canned tuna. A little soy sauce is included, and each piece of rice absorbs the aromatic scent of mushrooms and the umami flavor of the tuna. It makes a great match, not only for Japanese dishes, but also for western side dishes and is a great accompaniment to soup!

When only bread or white rice is not satisfying your palate, this recipe is ideal for those who want to try cooked rice in an unconventional yet delicious way.

Simple Cooking with a Rice Cooker  
The process requires simple steps: simply slice the mushrooms and then and them and the tuna into the rice cooker on top of the uncooked rice. Add the soy sauce before pressing the on switch. It’s a foolproof recipe. It’s also a great idea to cook side dishes and soup while the rice is steaming.

You can add black pepper as you like for the last step, giving the delicately balanced flavors an impressive finish.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 3.5  oz Mushrooms
  • 2.4  oz Canned tuna (non-oil)
  • 5.3  oz Japanese Short-grain rice
  • 0.8  cup Water
  • tbsp Soy sauce
  • tbsp Coarsely ground pepper
  • to taste Spring onion


Step 1

Wash the rice and soak it in a pot with right amount of water.

Flavored Rice with Mushrooms and Tuna

Step 2

Add the soy sauce to the uncooked rice and place the sliced mushrooms (about 0.1 inches / 3mm thick) and canned tuna on top.
Place the pot over medium heat.

Flavored Rice with Mushrooms and Tuna

Step 3

When it comes to a boil, reduce the heat to low, cover with a lid and cook for 12 minutes.

Flavored Rice with Mushrooms and Tuna

Step 4

Turn off the heat and let it steep for 10 minutes with lid on.

Step 5

Sprinkle with coarsely ground pepper and diced scallions, if desired.

Flavored Rice with Mushrooms and Tuna


  • We recommend using non-oil canned tuna, but if you use the oil-soaked type, drain the oil before adding to the pot.
  • The oil may interfere with the soaking of the rice and leave the steamed rice hard.
Japanese Local Culinary Expert

Takako worked as a cook in a hotel Japanese restaurant and a nursery school food service. Currently, in addition to holding cooking classes in Tokyo, she is also involved in a wide range of activities, including cooking classes for corporate events, instructors, recipe development, column writing, and food education classes at elementary schools. While visiting major production areas around the country and researching local cuisine and food culture, she concentrates on developing recipes that incorporate the charms and essences of local regions.