Gobō (Burdock Root) is a very popular vegetable in Japan, but it is IMPOSSIBLE to find where I live. That’s why I grew them in my vegetable garden. After I cooked ‘Chicken & Gobō Takikomigohan’, I saved some and froze them. Today I cooked this ‘Chicken & Gobō Mazegohan’ using the saved Gobō. Same ingredients cooked in a different way!

Makes

4 Servings

Ingredients

2 cups (*180ml cup) Japanese Short Grain Rice
Water
2 Chicken Thigh Fillets *about 300g
Salt
1 small piece Ginger *cut into fine strips
1 to 2 teaspoons Sesame Oil OR Oil of your choice
100g Gobō (Burdock Root) *diagonally thinly sliced
1 tablespoon Sugar
1 tablespoon Mirin
2 tablespoon Soy Sauce
1 Spring Onion *finely chopped

Method
  1. Wash Rice then cook as normal.
  2. Wash Gobō and use the back of a knife to scrape Gobō skin off. Do not remove too much skin. Thinly slice it diagonally, OR the common technic to slice Gobō is to shave it as if you were sharpening a pencil with a knife.
  3. Place the sliced Gobō in cold water and set aside for a while. Unpleasant taste will come out and water will turn slightly brown. Drain well.
  4. Cut Chicken Fillets into 2-3cm pieces. Lightly season with Salt.
  5. When Rice is cooked, heat Oil in a frying pan over medium high heat, cook Chicken pieces and Ginger until Chicken changes colour. Add Gobō and stir-fry for a few minutes.
  6. Add Sugar, Mirin and Soy Sauce, and cook until the sauce thickens. Pour the mixture and the sauce over the cooked rice, and mix to combine.
  7. Sprinkle with some finely chopped Spring Onion and enjoy.