Takikomi-gohan with Carrot and Tuna

Nonjin to Tunano Takikomi-gohan
  • By
    Reiko Kono
  • Time
    10 minutes
Takikomi-gohan with Carrot and Tuna

With the sweetness of the carrots, the flavor and richness of the tuna, and the crunchy texture of the enoki mushrooms, this recipe has a simple, light flavor that is addictive. It is also a good source of dietary fiber, beta-carotene, and other nutrients good for beauty.
The carrots add a vivid color to the dish, brightening up the table.

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


  • 1.5  cups Rice
  • 3.5  oz Carrot
  • 3.5  oz Enoki mushroom
  • 2.5  oz Canned tuna
    • A
    • tbsp Soy sauce
    • tsp Mirin (Japanese sweet sake)


Step 1

Wash the rice and put it in the rice cooker. Reduce the amount of water in the rice cooker by about 20cc (to compensate for seasoning) from the 2 cups scale of the rice cooker, and let rice soak. (Soak for at least 30 minutes if possible.)

Takikomi-gohan with Carrot and Tuna

Step 2

Peel the carrots and cut into strips with a peeler.
Remove any soil from enoki mushrooms and cut into thirds lengthwise.
Drain the oil from the canned tuna.

Step 3

Add ingredients (A) to the rice cooker, top with carrots, enokitake mushrooms, and canned tuna. Cook rice.

Takikomi-gohan with Carrot and Tuna


  • Small children may not like enoki mushrooms as they can get stuck between teeth. A solution is to chop them finely to make them easier to eat.
  • The oil from the canned tuna improves the absorption of beta-carotene from the carrots.
Reiko Kono
Doctor / Culinary Expert

A doctor who’s also a mother of a ten year-old daughter, Reiko has made contributions on the theme, "disease prevention that starts in the kitchen", proposing simple and delicious health recipes that can be realized by busy parents. Her goal is to spread preventive medicine to the home from the viewpoint of food. She also works in health and dietary education for children as it is important that correct knowledge of foods and health starts at a young age. Her motto is "sharing healthy, delicious and easy to make dishes for everyone".