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Gobo and Miso Takikomi Gohan Recipe (Cozy Japanese Rice Dish)

Gobo and Miso Takikomi Gohan

A comforting and flavorful Japanese rice dish made with burdock root and miso, perfect for busy weeknights or cozy gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Gobo and Miso Takikomi Gohan
  • 2 cups Japanese short-grain rice rinsed
  • 4 cups dashi broth
  • 1 medium burdock root (gobo) peeled and sliced thinly
  • 2 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 small carrot julienned
  • 2 green onions chopped
  • Optional: sesame seeds for garnish

Equipment

  • Pot

Method
 

  1. Step 1: Rinse the rice under cold water until the water runs clear. Drain and set aside.
  2. Step 2: In a pot, heat the sesame oil over medium heat. Add the sliced burdock root and carrot, sautéing them until they are slightly softened.
  3. Step 3: In a separate bowl, mix the dashi broth, miso paste, and soy sauce until well combined.
  4. Step 4: Add the rinsed rice to the pot with the sautéed vegetables, stirring to combine everything nicely.
  5. Step 5: Pour the miso-dashi mixture over the rice and vegetables. Bring everything to a boil.
  6. Step 6: Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
  7. Step 7: Remove the pot from heat and let it sit, covered, for an additional 10 minutes.
  8. Step 8: Fluff the rice with a fork, then stir in the chopped green onions.
  9. Step 9: Serve warm, garnished with sesame seeds if desired. Enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water.