One-Pot Rice Cooker Meal with Burdock Root (牛蒡燜飯)

This earthy and umami Rice Cooker Meal with Burdock Root is a God-send meal when you feel lazy! One-pot and zero-stove cooking required. 💯

This rice cooker meal is a riff on takikomi gohan (炊き込みご飯), or Japanese mixed rice dish made with different kinds of vegetables and animal proteins (sometimes also referred to as gomoku gohan or 五目ご飯), and mostly inspired by my laziness in cooking sometimes (or a lot of times).

Burdock Root in Chinese

Burdock root is called Niú Bàng (牛蒡) or Niú Bàng Gēn (牛蒡根) in Chinese, with the former being more commonly used (Gēn or 根 means roots).

What is Burdock Root?

Appearance: Burdock roots, native to Europe and Asia, look and smell a bit similar to ginseng and are sometimes referred to as oriental ginseng (actual ginsengs are mostly produced in North America, particularly in the American state of Wisconsin and the Canadian province of Ontario) while being much cheaper and with more culinary uses.

Taste and Texture: Raw burdock root tastes like a less bitter and more earthy version of daikon radish and is drier in texture than daikon radish. Depending on how it is cooked, burdock roots can taste quite similar to bamboo shoots (slightly sweet and earthy) but their texture can be quite dry and takes some chewing power (not as tender as bamboo shoots).

Burdock roots have traditionally been used as a blood purifier and topical remedy for skin conditions. In Traditional Chinese Medicine (TCM), the seeds of the greater burdock plant and its roots are considered to have a cooling effect when consumed. And "cool" foods are believed to help reduce excess internal heat and fight inflammation in the body.

It is a well-known food ingredient in Chinese cooking, but seems to be much more popular among Japanese home cooks, which is why you might see more Japanese recipes for burdock roots, most notably kinpira gobo (braised burdock roots with carrots).

You will most likely find fresh burdock root only in Asian grocery stores.

Ingredient Notes And Substitutions

Here is a quick overview of what you'll need! Find the printable recipe with measurements below.

• Burdock Roots: Similar to potatoes, burdock root's skin is edible but I prefer to peel it.
• Shiitake Mushrooms: I prefer to use fresh shiitake mushrooms but you can also use dried shiitake mushrooms.
  • Substitution: Not recommended.
• Carrots: Melt-in-your-mouth and so delicious after being cooked! And adds a pop of color to this dish.
  • Substitution: Not recommended. Burdock roots and carrots are a (root vegetable) match made in heaven (or IN earth?)! 
• Peas: The perfect pairing to carrots, with contrasting colors and different textures.
  • Substitution: You can substitute for corn if you don't like peas. Better yet, use both peas and corn!
• Rice Sauce: This sauce is essential for bringing everything in this dish together! Substitution is not recommended.
  • Light Soy Sauce: I feel like light soy sauce hits the front part of your tongue and adds to the initial savory taste.
  • Dark Soy Sauce: I feel like dark soy sauce hits the back part of your tongue (closer to where your mouth and nasal cavities join), which adds to the aroma and the overall savory profile! It also enhances the brown coloring.
  • Sesame Oil: Adds to the natural sweet earthy aroma and flavor profile of this dish.
  • Sugar: To counterbalance the saltiness of the two kinds of soy sauces.
• Rice: White medium to short-grain rice would work best in terms of taste (it absorbs the flavors from all the other ingredients well) and texture (unless you are like me and enjoy the chewiness from brown rice—and can use the extra fiber!).
  • I  use white medium-grain rice in this recipe.
  • Substitution: You can substitute for brown rice or semi-brown rice. Just make sure to use an adequate amount of water according to how they are cooked.
• Water: Equal cups of cold water to the cups of rice used, or however instructed by your rice cooking machine based on the type of rice you use.
  • Substitution: You can substitute for partial dashi stock and reduce the tablespoon of soy sauce used.
• (Optional Addition) Sesame Seed: Sprinkle some white sesame seeds on top of the rice for a nutty enhancement!
• (Optional Addition) Green Onion: Sprinkle some chopped green onions on top of the rice to brighten up the dish, both in color and taste!

How To Make This Recipe: A Visual Guide

Here is a quick visual rundown! Find the full instructions with ingredients below.

Step 1: Julienne the burdock roots.

Step 2: Julienne the carrot.

Step 3: Slice the shiitake mushrooms.

Step 4: In a rice cooker pot, add rice, tap water, stir to wash the rice, and discard the water. Repeat until the water becomes clearer, about 2-3 rounds.

Step 5: Prepare the rice for cooking with drinking water as you normally would.

Step 6: In a small mixing bowl, add dark and light soy sauce, sesame oil, and sugar. Mix until the sugar particles are mostly dissolved.

Step 7: Add half of the sauce you had just prepared to the rice cooker pot, and mix well.

Step 8: Layer on burdock root strips, carrot strips, sliced mushrooms, and peas on top of the rice and DO NOT MIX.

Step 9: Drizzle the remaining half of the sauce onto the vegetables and start the rice cooking process.

Step 10: When the rice is done cooking, open the lid, stir, and mix the cooked rice and vegetables. Close the lid and let the rice sit for another 2-3 minutes before serving.

Recipe Help and Common Questions