Japan loves the number five. In food, you’ll find that their cooking includes five flavors (salty, spicy, sweet, bitter, and sour), five colors (black, red, white, green, and yellow), and five cooking techniques (raw, simmered, grilled, steamed, and fried). As the name suggests, this dish highlights the five colors of Japanese cooking. Ideally, it’s best to have the five classic colors represented: black, green, yellow, white, and red. Our version is a new spin on this dish, featuring classic burdock root (yellow), carrot (red), beans (black), carrot fronds (green) and sesame seeds (white). At its core this rice dish is mild, savory, and satisfying.
½ burdock root (the fat end), peeled and chopped in quarters (soak in water until use)
1 small to medium carrot, peeled and chopped in quarters
2 tablespoons canned beans of your choice (I recommend black beans)
½ cup chopped carrot fronds
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sake
1 cup + 2 tablespoons water
1 cup rice
White or black sesame seeds to garnish
1. Soak the burdock root in cold water in a separate bowl while you rinse and drain the rice (twice).
2. Add all ingredients (except sesame seeds) to a medium-sized pot.
3. Cover with a lid and bring the mixture to a boil before reducing to low.
4. Cook for roughly 20-30 minutes, or until the rice and vegetables have cooked through. The rice should have a matte appearance when cooked.
5. Turn off heat and gently fluff the rice when ready to serve, to ensure that the indredients are thoroughly incorporated throughout.