Rice made with Pork Soup and Mushrooms (Tonkotsu Soup no Takikomigohan)

Takikomigohan is a Japanese rice dish with mushrooms, vegetables, meat, or fish, and seasoned with dashi and soy sauce. For this, I made the soup from pork chop bones and added it to the takikomigohan. It tastes great and makes use of the stuff you'd normally toss out.

Yield: 4 servings
Time: 5 hours


  • 1/2 lb pork bones (or as much as you've got)
  • 1 onion, sliced
  • 1 green onion, cut into 2" pieces
  • 2 cloves garlic
  • ginger (grated) (about 2 tsp)
  • 7 mushrooms, sliced
  • 1/4 lb pork (chopped)
  • 3 cups rice
  • 2 tbsp sake
  • 2 tbsp soy sauce
  • 2 tsp salt
  1. Boil hot water in a big pot, then add pork bones
  2. Scoop scum from the top of the soup then add onion, garlic, ginger and green onion
  3. Boil on high heat for 3 to 4 hours. (add water when it evaporates)
  4. At this point you could have it as pork soup (add salt). Soup will be sweeter if you boil with potato and carrot. If not, continue:
  5. Wash rice and put it in a rice steamer
  6. Add sake, soy sauce and salt
  7. Add pork soup (strain the soup beforehand) up to the 3 cup designation in the rice steamer, then add mushrooms and 1/4 lb pork
  8. Cook rice with soup, salt to taste, and enjoy!

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