Tachiuo Takikomigohan

Takikomigohan is a great way to change-up our usual routine of white rice. Simply grill a fish. Ideally a boneless filet or you'll have to deal with the bones later on. It's hard to see in this photo, but in the rice bowl there are small flakes of fish studding the rice.

Rinse the rice as usual. Add the water as usual. Then simply add the grilled fish to the rice pot. We used tachiuo (cutlassfish) for this takikomigohan. Add a little bit of salt to the pot and cook as you would normally cook your rice.

Before serving simply break up the fish and mix into the rice.

This works with a variety of fish. Usually we choose lean white fish like tai (sea bream) or a fatty fish like salmon. Even better when making salmon takikomigohan is to add some ikura to the rice after it is cooked.