Rice with Beef, Burdock, and Porcini Mushrooms

Name: Rice with Beef, Burdock, and Porcini Mushrooms (Gyuniku, Gobo, Poruchini Gohan)
Cuisine: Japanese
Ingredients: 1½ cups (2 rice-cooker cups) short-grain or medium-grain brown rice; 1½ cups (2 rice-cooker cups) short-grain or medium-grain brown rice; ⅓ ounce (about ¼ cup fully packed) dried porcini mushrooms, soaked in 1 cup boiled water 15 minutes; 1½ tablespoons shoyu (soy sauce); 1½ tablespoons shoyu (soy sauce); 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); 1 tablespoon mirin (sweet rice wine); 1 tablespoon mirin (sweet rice wine); 1 tablespoon sesame oil; 3 ounces gobo (burdock), julienned in 2-inch lengths (about 1 cup), soaked in 1 cup cold water and 1 teaspoon vinegar, or 1 cup julienned carrot; 3 ounces gobo (burdock), julienned in 2-inch lengths (about 1 cup), soaked in 1 cup cold water and 1 teaspoon vinegar, or 1 cup julienned carrot; 3 ounces gobo (burdock), julienned in 2-inch lengths (about 1 cup), soaked in 1 cup cold water and 1 teaspoon vinegar, or 1 cup julienned carrot; 3 ounces gobo (burdock), julienned in 2-inch lengths (about 1 cup), soaked in 1 cup cold water and 1 teaspoon vinegar, or 1 cup julienned carrot; 6 ounces beef sirloin, cut into thin 2-by-2½-inch strips; A scant ¼ teaspoon salt; 3 tablespoons minced shiso or parsley; 3 tablespoons minced shiso or parsley; Fresh-ground black pepper

Gyuniku, Gobo, Poruchini Gohan

Preparation info

Yields
4
servings as a side dish or 2 servings as a main dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

In autumn, the robust, rich flavors of combined beef, gobo (burdock), and dried porcini mushrooms satisfies every diner. If burdock is unavailable, substitute carrot.

Ingredients

1½ cups (2 rice-cooker cups) short-grain or medium-grain brown rice
⅓ ounc

Asia
Japan
Side dish
Main course
Autumn

Method

Rinse and soak the rice as described. Drain the rice, and let it stand in a colander for 20 minutes before cooking.

Drain the mushrooms, reserving their soaking liquid, and cut them into thin strips. Transfer the liquid to a 1-quart measuring cup, and add enough water to make 3¾ cups (2 rice-cooker cups or amount suggested by the rice cooker)