Cook what you grow
Burdock Takikomi Gohan
Japan's everyday seasoned rice, cooked in one pot with shaved burdock, carrot, shiitake and chicken so the earthy root perfumes every grain.
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Ingredients
serves 4From the garden
- 1 large burdock root (gobo), scrubbed, not peeled · about three quarters of a pound of root
- 1 large carrot, cut into fine matchsticks
- 2 tbsp fresh chives or scallion tops, finely sliced
From the pantry
- 4 oz shiitake mushrooms, stemmed and thinly sliced
- ¾ lb boneless chicken thighs, cut into half-inch pieces
- 2 cups short-grain rice, rinsed until the water runs clear
- 3 tbsp soy sauce
- 1 tsp sugar · a tablespoon of mirin stands in nicely if a bottle is open
- 1 tbsp fresh ginger, finely julienned
- 1 tbsp rice vinegar · for the holding water, to keep the cut burdock pale
- 1 tsp toasted sesame oil · stirred through at the end, never cooked
- salt · to taste