1451. BACON and BURDOCK TAKIKOMI GOHAN (SEASONED RICE)

serves two


1 cup sticky rice, preferably Korean or Japanese
1.2 cup water
2 bacon strips, cut into 1/3 inch pieces
1/2 tablespoon soy sauce
10 inch burdock, thinly sliced (if thick, use less)
1 scallion, chopped
ground black pepper to taste

Heat a small skillet and fry the bacon till the excess fat seeps out but before the bacon becomes too crispy. Rinse the rice gently in cold water and place it in a small pot with 1.2 cup of cold water. Add soy sauce, fried bacon and burdock in the pot. Cook over medium to low heat until the pot starts to bubble. (The lid should start to "dance" due to the vapor pressure.) Turn the heat down to low, and cook for about 15 minutes until all the water is spent. Let the rice rest for five minutes before opening the lid. (This lets the rice absorb any excess moisture and prevents sogginess.) Mix in (or sprinkle with) the chopped scallion and ground black pepper.


bacon recipe courtesy of: Yu Kizawa, Gapers Block : Drive-Thru : Chicago Food