By eatmundo · August 3, 2026
🇯🇵AI-generated imageA rustic and earthy Japanese mixed rice dish featuring the iconic crunch of burdock root. It is a nutritious, savory meal often served in bento boxes.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Rinse 300g short grain rice under cold water until clear, then cook with 350ml water in a rice cooker.
- 2
Thinly julienne 100g burdock root and 50g carrot into matchsticks, soaking the burdock in cold water to prevent browning.
- 3
Slice 3 shiitake mushrooms thinly to prepare for the sauté.
- 4
Heat a pan over medium heat with a touch of oil and sauté the drained burdock and carrot for 5 minutes until tender.
- 5
Add the mushrooms to the pan and cook for 2 minutes until they begin to release their aroma.
- 6
Pour in 200ml dashi stock, 30ml soy sauce, and 30ml mirin, simmering until the liquid reduces by two-thirds.
- 7
Fold the vegetable mixture gently into the freshly steamed rice using a rice paddle.
- 8
Serve warm in bowls, optionally garnished with toasted sesame seeds for extra nuttiness.
Frequently Asked Questions
What is Kinpira Gobo Rice?
Kinpira Gobo Rice is a Japanese mixed rice dish. It consists of short-grain rice cooked with water, then folded together with burdock root, carrots and shiitake mushrooms sautéed and simmered in dashi, soy sauce, and mirin. This seasoned rice dish is typically served as a main component of a home-style meal.
Can I substitute burdock root?
While difficult to replace due to its unique texture, lotus root is the closest structural substitute.
How long does this keep?
It stores well in an airtight container for up to 3 days in the refrigerator.
Should the rice be hot?
Yes, mixing the seasoned vegetables while the rice is steaming hot ensures the flavors penetrate the grains.
Why soak the burdock?
Burdock oxidizes rapidly; soaking prevents it from turning dark and preserves the aesthetic of the dish.
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