All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Gobo donburi / rice with burdock root with eggs

10-12 cm gobo burdock root
1/2 satumaage fish cake
Several chive stalks
1 egg
200 cc dashi
1 tbsp sake
1 tbsp soy sauce
Steamed rice (not in photo)


Sasagaki slice gobo.
Prep boil or pour hot water over satsumaage and thinly slice.
Cut chives into 2cm length pieces.


In a pot, put dashi, sake and gobo and bring to boil. Cook on medium-low heat for a few minutes.


Add satsumaage and a small amount of soy sauce.
Cook until gobo is tender.


When liquid is somewhat reduced, add 1/2 of the remaining soy sauce and continue cooking.

When liquid is boiled down to the amount where it thinly covers the bottom, taste and add soy sauce if necessary.


Swirl in lightly beaten egg.
Cover, and turn off the heat. Egg cook with the remaining heat.

When egg is done, spoon over steamed rice, sprinkle chives, and serve immediately.

  • Prep boil satsumage if made in the US (especially those in vacuum packs are greasy).
  • Store-bought satsumage contains lots of sugar. Do not overuse.
  • When dashi level goes down faster than desired, reduce heat or add water.
  • Satsumaage makes this dish rich and relatively heavy. Serve with light dishes.

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