Gobo And Miso Takikomi Gohan Recipe

I absolutely love this recipe because it perfectly brings together the earthy flavors of burdock root and the savory kick of miso, creating a cozy, wholesome meal that feels like a warm hug in a bowl. Plus, the addition of chicken and aburaage offers a delightful contrast in texture, making each bite an adventure you’ll want to relive with Netflix and chill vibes.

This Gobo and Miso Takikomi Gohan is a Japanese mixed rice dish that I love to make. It’s not much of a looker, but the earthy gobo, gamey chicken thighs, and miso paste bubble with umami.

As a comfort food, this ranks high in my household. Takikomi gohan is a type of seasoned mixed rice that can feature all sorts of proteins and vegetables.

I used to prepare a vegetarian version of this rice dish, to mixed reviews, but with the addition of gobo and a few other headliner ingredients, I recently upgraded it to a dish worthy of Susan’s book. This mixed rice dish is as umami-packed as they get.

Ingredients

Short-grain rice from Japan: A high source of carbohydrates.

Its stickiness and cohesive quality make it rice.

Burdock Root (Gobo): Full of fiber and minerals; contributes an almost-meaty taste and texture.

Chicken Thigh: Delivers protein and umami.

Deepens savory.

Chicken Thigh: Provides protein and umami; enhances savory depth.

Fried tofu (aburaage): Boosts flavor absorption; adds healthy fats and protein.

Mirin is a sweet rice wine; it balances the savory and sweet notes.

Paste Miso: Gut health enhancer; imparting deep umami; fermented.

Nuts: Deliver a deep and diverse array of flavors.

Also provide texture and healthy fats.

Ingredient Quantities

• 2 cups Japanese short-grain rice
• 1 medium-sized gobo (burdock root), about 150 grams
• 1 medium carrot, peeled
• 100 grams chicken thigh, cut into small pieces
• 50 grams aburaage (fried tofu), cut into thin strips
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon miso paste
• 1 teaspoon dashi powder
• 3 cups water
• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame seeds (optional, for garnish)
• 2 green onions, finely chopped (optional, for garnish)

Instructions

1. Wash the rice in cold water until the color of the water is clear. Let the rice soak in water for half an hour, and then let it drain.

2. Clean the gobo (burdock root) by scrubbing it well, then cut it into thin shavings. To keep the gobo from turning brown while you’re preparing the rest of the dish, place it in a bowl of water with a splash of vinegar for a few minutes, then drain.

3. Slice the carrot into very thin, small sticks.

4. In a pot over medium heat, add vegetable oil and sauté until the chicken pieces are browned. Add carrot, gobo, and aburaage; sauté for another 2-3 minutes.

5. Mix soy sauce, mirin, sake, miso paste, and dashi powder in a bowl, combining thoroughly to dissolve the miso. This mixture is then poured into the pot containing the chicken and vegetables.

6. Include the soaked and dried rice in the pot. Add 3 cups of water and gently mix to combine the ingredients.

7. Increase the heat and bring the mixture to a boil. When it reaches a boil, reduce to low heat, cover the pot, and let it simmer for 18-20 minutes, or until the rice is done and has soaked up all the liquid.

8. Switch off the heat and allow the covered pot to sit for a further 10 minutes, enabling the flavors to blend.

9. With a spatula or a rice paddle, mix the ingredients by fluffing the rice gently.

10. Warm the Gobo and Miso Takikomi Gohan and serve it, if desired, with toasted sesame seeds and finely chopped green onions as a garnish.

Equipment Needed

1. Measuring cups
2. Large bowl
3. Strainer
4. Vegetable brush
5. Cutting board
6. Sharp knife
7. Medium bowl
8. Pot with lid
9. Wooden spoon or spatula
10. Rice paddle or spatula for fluffing

FAQ

• Q: Can I use brown rice instead of Japanese short-grain rice?A: Yes, brown rice can be used as a substitute, but you must alter the cooking time and amount of liquid. Brown rice needs more time to cook and more water.
• Q: What can I use instead of gobo (burdock root)?If you cannot find burdock root, you may substitute it with lotus root or parsnips; however, these will impart a slightly different flavor.
  
• Q: Is there a vegetarian option for this dish?A: Yes, you can leave out the chicken and up the ante on the amount of aburaage or throw in other vegetables like shiitake mushrooms for a no-meat version.
• Q: Can I prepare this dish in an instant pot?Yes, an instant pot can be used. For the first steps, use the sauté function; then pressure cook for around 10 minutes, allowing for a natural release afterwards.
• Q: How do I store leftovers?A. Leftover food may be kept in a sealed container in the refrigerator for no more than seven days.
  B. To reheat, use a stovetop, or a microwave, or an oven maintained at low settings.
  C. The food will come up to temperature evenly if it is reheated at low temperatures.
• Q: What can I use as a garnish if I’m out of green onions?Consider using alternative garnishes, such as cilantro or parsley, to add a fresh note to the dish.

Substitutions and Variations

Use sushi rice or arborio rice for a similar texture instead of Japanese short-grain rice.
If you cannot find gobo (burdock root), you can use parsnips or salsify in its place.
For chicken thigh, you can use chicken breast or tofu for a vegetarian option.
Regular firm tofu cut into small cubes can substitute for aburaage.
If you can’t find mirin, use this substitution: Mix 1 tablespoon sake with 1 tablespoon sugar.

Pro Tips

1. Enhance the Burdock Flavor After soaking the gobo in vinegar water, briefly sauté it separately in a dry pan without oil before adding it to the main dish. This helps enhance its earthy flavor, making it even more distinct in the final dish.

2. Marinate the Chicken Before cooking the chicken thigh pieces, marinate them in a bit of soy sauce, sake, and mirin for about 15 minutes. This will infuse the chicken with additional flavor and create a more cohesive taste throughout the dish.

3. Use Dashi Stock Instead of Powder If possible, replace the dashi powder and water with freshly made dashi stock. This can elevate the overall savory taste of the dish, enhancing the depth of flavor.

4. Toast the Rice Before adding the water and simmering, lightly toast the soaked and drained rice in the pot with the vegetables and chicken for 1-2 minutes. This adds a nutty layer of flavor and improves the texture of the rice.

5. Rest Under a Towel When allowing the cooked rice to rest for 10 minutes, wrap the pot lid in a clean kitchen towel. This helps absorb excess moisture and keeps the rice fluffy by preventing condensation from dripping back down onto the rice.