Chicken and burdock rice with sour plums and dashi broth recipe (tori gobo meshi to ume chazuke)
- Cuisine: Japanese
- Serves 8
At the restaurant, Kenji serves this with fresh sansho pepper from his garden.
Ingredients600g (3 cups) short-grain rice
170g (2 cups) frozen shredded burdock root*, thawed, roughly chopped
3 chicken thigh fillets, trimmed, cut into 1cm pieces
3cm-piece ginger, cut into julienne
700ml dashi stock*
2 tbsp mirin
1 tbsp salt-reduced soy sauce
2 tbsp cooking sake
5 sour plums (umeboshi)*, seeded, chopped
Thinly shredded snow peas and nori (roasted seaweed), to serve
Dashi broth (cha-zuke)
500ml (2 cups) dashi stock*
1 tbsp cooking sake
1 tbsp mirin
100ml Japanese soy sauce
PreparationWash rice, then drain and place in a large saucepan. Place burdock root on top, then add chicken and ginger. Cover with dashi stock, mirin, soy sauce and sake. Cook over high heat, cover and bring to the boil. Reduce heat to low and cook for 12 minutes or until steam holes appear at the top of the rice. Alternatively, use a rice cooker.
Remove from heat and stand, covered, for 5 minutes, then stir in the sour plums.
To make dashi broth, place all ingredients in a saucepan, bring to the boil, then remove from heat. Set aside.
Spoon chicken and burdock rice, and sour plums among bowls, scatter with snow peas and nori, then spoon over the warm dashi broth to serve.
* Burdock root and sour plums are available from Japanese food shops. Burdock root is available shredded and frozen.
* See dashi stock recipe or make 1.2L dashi stock for the rice and the dashi broth by dissolving 5 tsp (25g) dashi granules in 1.2L water.
DRINK Coedo Beniaka Premium Lager, Japan ($7.50 per bottle)
As seen in Feast magazine, Issue 7, pg92.
Photography by Scout Edwards (Whitewall).
If you enjoyed this Chicken and burdock rice with sour plums and dashi broth recipe (tori gobo meshi to ume chazuke) then browse more Japanese recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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