Earthy Burdock Root Rice
We love the natural earthy flavor of burdock root
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
- Cut the burdock root into 1/2″ (1 cm) long pieces.
- 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.
- 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.)
- 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.
- Turn off the heat and let it stand for 20 minutes.
- 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