Learn how to make Chicken and Burdock Root Rice. This exquisite recipe allows the savory flavors of burdock root and chicken to permeate the rice. It's perfect for onigiri (rice balls), bento boxes, and can be frozen for later. It's easy, budget-friendly, and ideal for meal prepping. Give it a try!
Ingredients
Main Ingredients (4 servings)
- Rice 2 cups (approx. 300g)
- Chicken Thigh 150g
- Burdock Root 70g
- Garlic 1 clove
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Sugar 1/2 tbsp
- [A] Dashi Powder 1/2 tsp
- [B] Soy Sauce 1 tbsp
- [B] Mirin (Sweet Rice Wine) 1 tbsp
Steps
- Rinse 2 cups of rice and place it in the inner pot of your rice cooker.
- Lightly scrape the surface skin off 70g of burdock root. Avoid peeling too much to preserve its aroma. Trim off both ends.
- Thinly slice the rinsed 70g of burdock root into shavings.
- Peel 1 clove of garlic, cut it in half, and remove the germ. The germ can cause a bitter taste, so always remove it.
- Remove any excess yellowish fat from 150g of chicken thigh. Yellowish fat can cause an unpleasant odor.
- Drain the burdock root that has been soaking and quickly rinse it, then pat it dry.
- Add 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Cooking Sake (Rice Wine), 1/2 tbsp Sugar, and 1/2 tsp Dashi Powder to the bowl and mix well.
- Drain the water from the soaked 2 cups of rice.
- Add 1 tbsp Soy Sauce and 1 tbsp Mirin (Sweet Rice Wine) to the rice along with the strained marinade.
- Place the marinated ingredients (chicken, burdock root, garlic) on top of the rice.
- Once the cooking cycle is complete, open the lid and mix everything together thoroughly.
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