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.
Vegan optionThis is a vegan dish.
EquipmentKamado-san (3 rice-cup size)
Servings4 - 5
- 6 oz (180 g) gobo (burdock root)
- 2 tablespoons sake
- 1 1/3 cups (320 ml) kombu and shiitake mushroom 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
- Cut the gobo into 1/2″ (1 cm) pieces.
- Combine the gobo and the sake in food processor. Pulse until the gobo is coarsely minced into rice grain size.
- 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.
- 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.
- Turn off the heat and let it stand for 20 minutes.
- 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.
- 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.