Pork belly and burdock root rice bowl recipe, just like at the restaurant!

Chopsticks just won't stop! Here is a simple recipe for a bowl of rice topped with pork belly and burdock root made with simple ingredients. The broth is also very tasty, so please enjoy it with more broth!

Pork Belly and Burdock Root Bowl

Ingredients

Here is what you need.

1/2 burdock root
200 g pork belly
2 servings of rice
1 teaspoon granulated dashi stock
1.5 tablespoons soy sauce
1.5 tablespoons mirin (sweet cooking rice wine)
1.5 tablespoons sake
1 tablespoon sugar
grated ginger (tube is OK), to taste

Directions

Scrub burdocks with a scrubbing brush, rinse, and chop (thinly sliced is also OK). Cut pork into large bite-sized pieces.


Boil 200 cc of water in a pot and add granulated dashi stock, soy sauce, mirin, sake, and sugar.


Add gobo (burdock root) and pork ribs, breaking them into small pieces, cover and simmer over medium heat for about 10 minutes.




Remove the scum, add the grated ginger, and cook for another 1-2 minutes.


Taste and adjust with soy sauce or sugar if it is not salty or sweet enough. Pour the broth over the rice and top with the stewed ingredients.

How does a bowl of rice topped with pork belly and burdock root taste?

Yum! The sweetness of the fat and the umami of the pork belly that seeps out from the pork, combined with the Japanese broth with a hint of ginger flavor, makes for the most mouthwatering chopsticks ever! The natural aroma of the burdock root also wafts through your nose, giving the dish a warming taste.


If you want to retain the texture of the burdock root, we recommend that you cut it into thicker slices. You can add red ginger and shichimi (seven spice) toppings to finish it off as you like! It is as good as restaurant food, so be sure to add it to your repertoire of home cooking.