Takeno Gohan with Tofu

Bamboo-tofu rice with seasoned seaweed, aburaage and sweet and spicy crispy fish and blueberries on a tray
of A Japanese-style meal with bamboo tofu rice as the main star!

I started making Japanese style cooked mixed rice as a fairly easy, makes me happy light meal. Takeno Gohan, or Bamboo Rice, is actually by itself pretty filling (to me) but sometimes, I want a bit more and I can add seasoned seaweed, or aburaage, or crispy candied dilis fish. (I didn’t have access to dried dilis at the time but I found them packaged as a coated crispy snack with spicy cornstarch, so I cooked sugar and soy sauce together until it got very thick and sticky and coated the snacks with them to make my own candied dilis. In Japan they’re called Tazukuri.) This is really less of a recipe and more of a method of cooking. (Edited to add: I’ve made my own version of Tazukuri. Enjoy!)

Takeno Gohan is a dump-and-and-cook sort of dish, really, one of the kind that’s really hard to fail, especially with the ingredients one is likely to obtain from an Asian grocery.

You mix the bonito broth, sugar, soy and mirin together, with the amount of broth being the amount needed for your rice (so if you’re making one cup rice, you have a cup and a half of broth.)

Pour in the flavored broth in instead of water for your rice and add sliced canned bamboo and cubed silken tofu, pop into your rice cooker and steam.

Slice up a couple of sheets of aburaage, open a package of seasoned seaweed, and have a bit of tazukuri, or a small, fried fish, and you have a meal ^_^

https://www.amazon.com/Seakid-Crispy-Dilis-Anchovy-Teriyaki/dp/B0064U3OGC/Note, I looked around and they have the stuff that’s exported from the Philippines, so you could probably find them in Asian or Filipino groceries.

Takeno Gohan with Tofu

This is a base method for a cup of rice (enough for a one person meal.)


  • 1 cup Jasmine Rice washed
  • 1 1/2 cup bonito broth If using powdered broth, prepare according to package instructions to arrive at this amount
  • 1 tbsp mirin
  • 1 tbsp soy sauce Kikoman is best for this, I have found.
  • 2 tbsp raw sugar
  • 1 small block silken tofu cubed
  • 1/4 cup canned sliced bamboo


  • Mix all ingredients together, and cook for 15 minutes on lowest heat on stovetop or in rice cooker.
  • Serve by itself, or with other small accompanying dishes, like tazukuri, aburaage, seaweed, tempura, etc.

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