Teriyaki Chicken Takikomi Gohan (Japanese Mixed Rice) | Easy One-Pan Leftover Recipe

Turn leftover chicken teriyaki into a deeply savory Japanese mixed rice — cooked in one frying pan with dashi, shiitake, and carrot.

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About This Recipe

Takikomi gohan — Japanese mixed rice cooked with ingredients and seasonings — is a beloved staple of Japanese home cooking. The moment the lid is lifted, a cloud of steam rises carrying the gentle aroma of dashi, and every grain of rice is quietly infused with the savory depth of the ingredients. Simple to make, yet deeply satisfying.

This recipe transforms leftover chicken teriyaki into something new: the sweet and savory glaze from the teriyaki disperses through the rice as it cooks, creating a richly flavored dish layered with the umami of dashi, the earthiness of shiitake, and the subtle sweetness of carrot.

Best of all, this recipe comes together in a single frying pan — simple to make, yet every bit a proper meal. Bring a little of Japan's everyday celebration of food to your own table.

 

Ingredients (Serves 3-4)

 

Instructions

1	Rinse the rice until the water runs mostly clear, then soak in water for 30 minutes. Drain in a sieve and set aside. Tip Soaking allows the rice to absorb moisture evenly before cooking, resulting in a more tender, evenly cooked texture.
2		Cut the chicken teriyaki into small bite-sized pieces. Slice the carrot into thin matchstick pieces. Remove the stems from the shiitake mushrooms and slice thinly.
3		Place the drained rice in a deep frying pan or heavy-based pot. Add the leftover teriyaki sauce and sake, then pour in enough dashi stock to bring the total liquid to approx. 13.5 fl oz / 400 ml. Taste and adjust with soy sauce and salt if needed. Tip Measuring the total liquid — seasonings and dashi combined — to approximately 400 ml ensures the right ratio for cooking 2 gō of rice.
4		Arrange the shiitake, carrot, and chicken on top of the rice. Do not stir. Tip Leaving the ingredients undisturbed prevents uneven cooking and ensures the rice cooks consistently throughout.
5		Cover with a lid and bring to a boil over medium heat. Once boiling, reduce to low heat and cook for 10–12 minutes, until almost all the liquid has been absorbed. Tips Starting over medium heat and then reducing to low replicates the cooking process of a rice cooker and helps prevent scorching. Keep the lid on throughout — releasing steam at this stage will affect the final texture.
6		Turn off the heat and leave the pan covered to steam for 10 minutes.
7		Gently fold everything together with a rice paddle or spatula, using a cutting motion to avoid crushing the grains. Serve in bowls and top with sliced green onion and toasted sesame seeds. Tips For a richer finish, stir in a small knob of butter at this stage. For a lighter, more aromatic variation, add a small amount of freshly grated ginger. If you prefer to keep the teriyaki chicken's charred, caramelized texture distinct, fold it in after steaming rather than cooking it with the rice.

 

Serving Suggestions

This dish can be served directly from the pan at the table. It can also be made in a regular pot, donabe (Japanese clay pot), or rice cooker using the same method.

For a donburi-style serving, top with a soft-boiled egg (onsen tamago) for a richer, more indulgent bowl. Aburaage (fried tofu pouches) or burdock root (gobo) also make excellent additions for extra depth and texture.