Gobo gohan (burdock root rice) has been a very popular donabe rice dish at home this winter. I have introduced this dish in my blog before, but I tweaked the recipe further for better. This dish is made with my double-lid donabe rice cooker, "Kamado-san".
Gobo is sliced into thin disks and soaked in water for about 15 minutes. Once drained, they were put in a food processor and pulsed until coarse puree/ mince (each piece is about the size of a rice grain).
Brown rice and broth mixture is covered with some thinly-sliced blanched abura-age (fried tofu pouch), about 1/2 cup of cooked azuki beans, and gobo. Now ready to cook.
After 15 minutes over medium-high heat, and 20 minutes resting, the rice is ready. The aroma is so earthy-perfumy. The ingredients were tossed in the donabe.
You can find the basic recipe on toiro's website. Because I used "shin-mai" brown rice (new crop rice, which requires less water to cook), I cut the amount of dashi stock by 2 tablespoons. Abura-age and azuki beans were added to the recipe. Also, instead of sauteed turnip leaves, I topped the rice with thinly-sliced shiso and some sansho pepper (mountain pepper) this time.
Happy donabe life.
