Crab and bamboo rice (Kani takikomi gohan) Recipe

Crab and bamboo rice (Kani takikomi gohan)

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360 ml of short grain rice rinsed (2 rice cooker cups, or about 1 1/2 regular cups)
1 Tbs sake
1/4 C canned crab meat crumbled, liquid reserved (see tofu with crab sauce for more info)
dashi, about 2 cups
1/4 C chopped bamboo (I prefer the whole vacuum sealed ones if you can find them)
1/4 C chopped nameko or enoki mushrooms
Salt to taste

1/4 C mitsuba leaves and stems roughly chopped

salmon roe as garnish (optional)

How to make Crab and bamboo rice (Kani takikomi gohan)

While you could make this on the stove in theory, I’m so reliant on a rice cooker I’m not sure how much liquid to use or what heat to cook it over, so i strongly suggest you use a rice cooker.

Rinse the rice until the water runs almost clear, then drain as much of the water out as you can.

Add the sake and reserved crab liquid. Fill the rice cooker bowl up to the “2″ mark with dashi.

Add the crab, bamboo, and mushrooms. Stir the liquid and taste for salt. It should taste like a slightly watery soup. Add more salt if needed.

Run the rice cooker according to directions. When the rice is done and has had a chance to steam, add the mitsuba and gently fold into the cooked rice.

Garnish with salmon roe and serve immediately.

  • dubow
    dubow says

    Delightful picture! :)

  • telliecoin
    telliecoin says

    this is one of my fav rice dishes yummm

  • iconsam
    iconsam says

    This looks awesome. Yum.

  • 5thluna
    5thluna says

    splendid photo! yummy~~

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