Rice cooked with root vegetables

 

[Ingredients for 2 people]

- 1 cup of rice

- 0.5 cups of glutinous rice

- 100g of ground chicken

- 1/4 burdock root

- 1/6 carrot

- 2cm lotus root

- 1/2 piece of ginger (minced)

- 5-6 green beans

- A pinch of salt

- 1/2 tablespoon salad oil

- Dashi stock (as needed)

<Seasonings>

- 1.5 tablespoons of sake

- 1/2 tablespoon mirin

- 1/2 tablespoon sugar

- A pinch of salt

- 1 tablespoon soy sauce

[Preparation]

- Combine the rice and glutinous rice, rinse, and drain in a colander.

- Rinse the burdock root thoroughly with a scrubbing brush, shred it, place it in water, then drain in a colander.

- Peel the carrots and cut them into pieces to fit the burdock root.

- Peel the lotus root, finely chop it, place it in water, and drain.

- Cut off the stems of the green beans, boil them in salted water, then drain. Once cooled, drain and finely chop them.

[Recipe]

1. Heat salad oil in a frying pan over medium heat, add the ground chicken, and stir-fry until crumbly. Add the burdock root, carrots, lotus root, and ginger and stir-fry. Once thoroughly cooked, add the seasoning ingredients and bring to a boil.

2. Put the washed rice into a rice cooker and add only the cooking liquid from (1), then add the stock stock until the water level is normal, then add the stir-fried ingredients. Mix quickly with a vegetable spoon and cook as usual.

3. Once cooked, steam for 10-15 minutes, then turn the rice from the bottom of the rice cooker vigorously to mix and remove excess water. Finally, add the green beans, mix, and serve in a serving dish.