With my 12-hour duck stock, I made the duck rice. But, there is no duck meat in this dish, so I call it "duckless duck rice".
I simply combined 2 rice-cup (360 ml) of short grain white rice with 400 ml of duck stock (of which 1 table spoon was replaced with the light soy sauce) and 1/2 teaspoon of salt in the donabe rice cooker, "Kamado-san" and soaked for 20 minutes. The mixture was topped with the thinly sliced gobo root (soaked in water for 15 minutes and rinsed before it was added to the rice mixture).
After 15 minutes over medium-high heat on the stove-top, and 20 minutes of resting, the rice was ready.
The wonderful aroma filled the room. The rice was so shiny and rich-flavored with the duck stock. Earthy gobo flavor gave a nice balance. Bravo.
