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Earthy Burdock Root Rice

Gobo Gohan

Gobo (burdock) has a natural sweet earthy aroma, and I love the combination of minced gobo with rice for its hearty taste. Daikon leaves add a layer of earthy flavors and texture. If you can't find daikon leaves, kale can work nicely, too. With this rice dish and a bowl of miso soup, it will make a happy donabe meal for me.


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


4 - 5


  • 6 oz (180 g) gobo (burdock root)
  • 2 tablespoons sake
  • 1 1/3 cups (320 ml) dashi or your choice of stock
  • 2 rice-cups (360 ml) short grain rice, rinsed
  • 2 tablespoon white tamari (can substitute with usukuchi shoyu/ light-color soy sauce)
  • 1 tablespoon toasted sesame oil
  • 3 oz (100 g) daikon leaves or kale, cut into 1/2" (1.2 cm) pieces
  • 1/4 teaspoon sea salt


  1. Cut the gobo into 1/2″ (1 cm) pieces.
  2. Combine the gobo and the sake in food processor. Pulse until the gobo is coarsely minced into rice grain size.
  3. Combine the rice with the dashi and white tamari in Kamado-san. Spread the gobo on top of the rice in an even layer, and let the rice soak for 20 minutes.
  4. Cover Kamado-san with both lids and cook over medium-high heat for 13 - 15 minutes, or until 2 - 3 minutes after the steam starts puffing out of the top lid.
  5. Turn off the heat and let it stand for 20 minutes.
  6. Meanwhile, heat the sesame oil in a sauté pan over medium-high heat. Add the daikon leaves and sauté until daikon is wilted (1 - 2 minutes). Season with the salt.
  7. Uncover Kamado-san, and add the sautéed daikon. Gently toss the contents with a rice paddle.

Once the rice is ready, sautéed daikon leaves are added.

Gently toss all the contents and serve. So good.

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 ml1
  • 1 inch (1") = 2.5 cm
  • 1 ounce (1 oz) = 30 ml