Ingredients for 4 servings
Rice (米 / Kome) 360 ml
Water (水 / Mizu) 400 ml
Miso (味噌 / Miso) 70 g
Hon mirin (本みりん / Hon mirin) 1 tbsp
Burdock root (ごぼう / Gobō) 1
Abura-ageh (油揚げ / Abura-ageh) 1
Ginger (しょうが / Shōga) 10 g
Leeks (万能ネギ / Bannō-negi) 2 tbsp (chopped into small pieces)
How to Make
1. Rinse the rice well, drain it, and then put it into the rice cooker. Add 400 ml of water and let the rice soak for 30 minutes.
2. Shave the burdock root into thin pieces. Rinse these in water and drain. Finely chop the abura-ageh and ginger.
3. Add the miso and mirin to the rice pot and stir until the miso is completely dissolved. Now, add the ginger, abura-ageh, and burdock root, and begin cooking.
4. When the rice is done cooking, mix it slightly using a shamoji (paddle-like utensil) or something similar, in a cutting motion to avoid mashing the rice. Serve in bowls and top with the chopped leaks.
Recipe Developed by Machiko Tateno