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Earthy Burdock Root Rice

Gobo Gohan

We love the natural earthy flavor of burdock root

Gobo gohan (recipe)


Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)




  • 6 oz (180 g) gobo (burdock root)
  • 1 1/4 cups (300 ml) dashi stock
  • 2 rice-cups (360 ml) short grain rice, rinsed and drained
  • 2 tablespoons sake
  • 2 tablespoon usukuchi shoyu (light-color soy sauce)
  • 1 teaspoon mirin (optional)
  • 1 teaspoon sesame oil (optional)
  • 1/4 teaspoon salt
  • 1 piece rectangular abura-age (fried tofu pouch), blanched, very thinly-sliced crosswise, then cut in half


  1. Cut the burdock root into 1/2″ (1 cm) long pieces.
  2. Put the burdock root and about 3 tablespoons of dashi stock in food processor. Pulse until burdock root is coarsely minced into rice grain size.
  3. In “Kamado-san”, combine the rice with the sake, soy sauce, mirin, sesame oil, salt, and the remaining dashi stock. Scatter the sliced abura-age over the rice. Spread the gobo on top and let the rice soak in liquid for 20 minutes.

    (Spread the minced burdock root over the rice.)
  4. Cover "Kamado-san" with both lids and cook over medium-high heat for 13-15 minutes, or until 2 minutes after the steam starts puffing from the top lid.
  5. Turn off the heat and let it stand for 20 minutes.
  6. Uncover "Kamado-san" and fluff the rice with a rice paddle. Serve into individual bowls at the table.

Serving suggestion: With sautéed turnip leaves or your choice of sautéed green on top of the rice.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml