Have you heard of this medicinal plant called #Burdock? This plant is most commonly seen as dried burdock root, which are then used to make Burdock Root Tea. When you do find then as fresh burdock roots in supermarkets, it might look a little daunting and unappetising as they look very much like a random branch snapped off from some tree.
Burdock roots are actually a really #nutritious ingredient! It contains high amount of antioxidants and is said to purify the blood and even inhibits certain types of cancer. Something this beneficial to your health usually does not taste very acceptable to the general public. The issue with burdock root is that bring a root vegetable, its texture is very tough, which can easily be overcome by slicing it very thinly. So here's a simple one pot #recipe that is perfect for a busy weekday night!
Takikomi Gohan
Short Grain Rice 400 gm
Shiitake Dashi + Water 360 ml
Dried Shiitake 4 pcs
Dashi Powder 1 tsp
Mirin 2 Tbsp
Soy Sauce 2 Tbsp
Carrot 1 pc
Burdock 1 pc
Chicken Thigh / Fillet 200 gm
Sake 1 Tbsp
Soy Sauce 1 Tbsp
Instructions
1. Soak shiitake in about 200ml of water for 30 minutes or overnight to make Shiitake Dashi. Squeeze the liquid from the rehydrated shiitake and strain the shiitake dashi into a bowl, add water to get total liquid of 400gm. Add in dashi powder, mirin, soy sauce and mix till dashi powder dissolves.
2. Add in dashi powder, mirin, soy sauce and mix till dashi powder dissolves.
3. Rinse rice grains until water is clear. Soak rice for at least 30 minutes.
4. Cut chicken into small bite size pieces about 2cm and marinate with sake and soy sauce.
5. Slice shiitake thinly. Peel carrots and cut into matchstick size, julienne strips.
6. Use a spoon to scrap the burdock skin to clean it without peeling off too much of the other layer to prevent losing of too much flavor. Thinly slice the burdock or even use a peeler to get even thickness. Soak burdock in water to prevent colour change.
7. Add all the ingredients into rice cooker and cook.
日式杂饭
珍珠米 400 克
香菇高汤 + 水 360 毫升
干香菇 4个
鲣鱼粉 1茶匙
味醂 2汤匙
日本酱油 2汤匙
红萝卜 1个
牛蒡 1个
鸡大腿/鸡胸肉 200 克
日式料理酒 1 汤匙
日本酱油 1汤匙
1. 将香菇在约 200 毫升的水中浸泡 30 分钟或过夜，制成香菇高汤。 从再水化的香菇中挤出液体并将香菇高汤过滤到碗中，加水使总液体为400克。
2. 加入鲣鱼粉、味醂、日本酱油，搅拌至鲣鱼粉溶解。
3. 将米粒冲洗干净。 将大米浸泡至少30分钟。
4. 鸡肉切成约2cm的小块，用清酒和酱油腌制。
5. 香菇切成薄片。 胡萝卜去皮，切成火柴棍大小，切丝。
6. 用勺子将牛蒡皮刮掉，清洗干净，不要剥掉另一层太多，以免失去太多味道。 将牛蒡切成薄片，甚至使用削皮器使厚度均匀。 将牛蒡浸泡在水中以防止变色。
7. 将所有材料加入电饭煲中煮。
Try out this recipe and share if you like it! Tag us when you share your homemade Takikomi Gohan on social media, we would love to take a look at your cooking!
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