Are you wondering what to do with Sunday roast leftovers?
Looking for something different from Mexican and Italian dishes using leftovers?
You’ve been in the right place to save leftover roasted meat.
Turn your leftover pork roast into a savory flavourful Japanese mixed rice called TAKIKOMI GOHAN.
GOHAN literally means “rice” in Japanese, and Takikomi Gohan is made of dashi broth, soy sauce, meat, and vegetables.
We enjoy TAKIKOMI GOHAN with seasonal food in versatile recipes.
This is one of the traditional popular comfort food in Japan, oyster sauce gives it a little twist.
Chopped cilantro/green onion or sesame seeds give it color and flavor.
You can add and subtract your choice of vegetables in this versatile recipe.
I use pork shoulder roasts this time, but you can use any type of roast.
Even, you can add uncooked meat of course.
Don’t waste time cooking leftovers! Instant pot will be your saver!
Chop up all ingredients, rinse the rice, and ready set go.
So go ahead, make a big pork roast on Sunday, and use the leftovers to make these quick easy side dishes!
When you make ONIGIRI rice balls with this savory Japanese mixed rice, no one can notice it’s made of leftover meat.
It absolutely looks fancy, go for a party or holiday dinner.
Adjust Water Volume
In the Japanese mixed rice recipe, the most difficult to tell you is the amount of water.
It’ll be changeable depending on the type of rice, ingredients, and your taste.
It’ll often be better to use water less than the recipe to cook white rice with an instant pot.
Also, better to avoid adding vegetables that contain more water.
JAPANESE FLAVORED RICE WITH LEFTOVER PORK ROAST
- 1 Instantpot
For Mixed Rice
- 2 cups White rice *short-medium grain
- 1.5 cup Pork roast, cut into small pieces *Any kinds of roasted meat
- ⅓ cup Mushrooms, sliced
- ⅓ cup Carrot, minced
- Black pepper to taste
- ⅓ cup Cilantro/ Green onion, chopped
- Sesame seeds *optional
- 1½ cup Water
- 2 tbsp Sake/ White wine
- 2 tbsp Japanese dark soy sauce
- 1 tbsp Oyster sauce
- ½ tbsp Hondashi/ Chicken soup powder
- In an inner pot, add 2 cups of rice.
- Fill water enough to cover the rice and drain. Agitate the rice gently with your fingertips, and rinse.
- Repeat this a few times until the water will be almost clear.
- Drain the final water, and set it aside. *When you use an instant pot, you don't need to soak the rice in water.
- Add the ingredients and dashi broth on top of the rice in the inner pot. Avoid mixing them together.
- The lid on it, set pressure cook mode on HIGH, 2 minutes.Off "keep warm" mode.
- When it’s done, wait naturally for the pressure released, about 10-15 minutes.
- Open the lid after 10-15 minutes after being sure the lid will be opened. (If not, use a quick release. )Never keep the mixed rice in the inner pot.
- Fluff the rice, and transfer it to the serving bowl.
- Garnish with sesame seeds/ cilantro/ green onion.
- Make ONIGIRI rice balls if desired.