"ToL" Original Recipe: Takenoko Gohan

Takenoko Gohan Recipe

Yields: 4 servings

Ingredients

• 3 cups cooked organic brown rice

• 1 cup organic takenoko (bamboo shoots), medium diced, divided

• 8–10 chicken meatballs

• 1 cup mizuna (Japanese mustard greens), washed and chopped

• ½ cup organic onions, peeled and medium diced

• 2 cups purified water, divided

• 2 tablespoons kōme shōyu (rice-based shōyu), divided

• Organic dried garlic granules, to taste

• Garlic-herb seasoning, to taste

• Green onions, for garnishing

Cooking Instructions

1. Place the brown rice in the rice cooker, along with the onions, takenoko, and seasonings. If all the takenoko cannot fit in the rice cooker pot, set the extra aside.

2. Add 2 tablespoons of kōme shōyu to the rice cooker pot.

3. Place the chicken meatballs in a pot. Fill the pot with purified water and add 1 tablespoon of kōme shōyu. If there is extra takenoko, add it to the pot with the chicken meatballs.

4. Bring to a boil and cook until the meatballs are fully cooked, about 8–10 minutes.

5. Drain the meatballs and takenoko from the pot and set aside.

6. Wash and chop the mizuna.

7. Gently fold the boiled chicken meatballs and takenoko into the cooked rice mixture.

8. Sprinkle the mizuna and green onions on top of the rice mixture before serving.

Cheers!

Gini x

15 March 2026