Rice cooked with root vegetables

 

[Ingredients for 2 servings]

・Rice: 1 cup

・Burdock root: 1/2 piece

・Carrot (small): 1/4 piece

・Lotus root: 3 cm

・Fried tofu: 1/2 sheet

・Green beans: 5 pieces

・Sesame oil: 1 teaspoon

<Seasoning mixture>

・Dashi stock: 200 ml

・Sake: 1.5 tablespoons

・Mirin: 1.5 teaspoons

・Salt: 1/2 teaspoon

・Soy sauce: 2.5 teaspoons

[Preparation]

・Wash the rice at least 30 minutes before cooking and drain it in a sieve.

・Clean the burdock root thoroughly with a brush and water. For the thicker parts, make 4-5 vertical cuts and slice it thinly like sharpening a pencil, then soak it in water.

• Peel the carrots and cut them into thin strips to match the burdock root.

• Peel the lotus root, cut it lengthwise into four pieces, then slice it into 3-4mm thick ginkgo leaf shapes and soak in water.

• Blanch the fried tofu in boiling water to remove excess oil. Once cooled, cut it into thin strips to match the carrots.

• Trim the stem end of the green beans slightly, blanch them in boiling salted water, then cool them in water. Once cooled, cut them into 1cm lengths.

【Instructions】

1. In a frying pan, dry-fry the drained burdock root and lotus root to remove excess moisture. Then add sesame oil and stir-fry. Once everything is cooked, add the carrots and fried tofu and stir-fry together. Add the ingredients for the <seasoning broth>, bring to a boil, then turn off the heat.

2. Once cooled, separate the ingredients from the broth. Add the washed rice and broth to the rice cooker, add enough water to reach the normal cooking level, add the ingredients, and turn on the rice cooker.

3. Once cooked, let it steam for 10-15 minutes. Using a rice paddle, gently lift and mix the rice to remove excess moisture. Mix in the green beans and serve in a bowl.