Steamed rice with “gobo-ten”
Adding gobo-ten (fish cake stuffed with burdock root) to your rice gives it tons of flavor. This rice dish is packed with plenty of vegetables too, so it’s almost a meal in itself!
- Short-grained white rice (360 ml (2-go))
- Gobo-ten (3 sticks)
- Carrot (1/2 small)
- Gobo/burdock root (1/2 root)
- Shimeji mushrooms (1 pack)
- Japanese dashi/stock (400-425ml)
- ■ Flavoring
- Sake (2 Tbsp)
- Mirin/Sweet cooking sake (2 Tbsp)
- Light soy sauce (1 Tbsp)
Prep for ingredients: Cut gobo-ten into thin round slices, carrot into 1.5cm pieces, burdock root into thin slices, and break apart shimeji mushrooms.
Wash and drain rice. Add rice, sake, mirin, soy sauce, and salt to rice cooker. Pour in dashi/stock
Add in the rest of the vegetables over top and start rice cooker. Once finished, give the rice a mix immediately.
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