Gomoku

A Rice Based Japanese Dish

Gomoku is a rice based Japanese dish traditionally made with five vegetables and some type of protein. Everything in this one pot meal has strong healing properties that all come together to create a deeply nourishing meal. The burdock helps purify the blood and detoxify the liver, lotus root supports the lungs and increases energy while the shitake mushroom lowers cholesterol and kombu infuses the dish with rich minerals.

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Ingredients:

1 cup short grain brown rice

½ cup sweet brown rice

2 ¼ cups filtered water, plus more for soaking rice

2 inch strip kombu seaweed

3 dried shitake mushrooms

2 tablespoons unrefined sesame oil

¼ pound tempeh, cut in ¾ inch cubes

1 medium onion, diced

1 medium carrot, cut in ¾ inch cubes

6 inch piece burdock, cut in ¾ inch cubes

3 inch piece lotus root, peeled and sliced

½ inch piece ginger, peeled and minced

1 tsp tamari

1 tsp mirin, optional

Toasted black sesame seeds and chives or scallions to garnish

Special equipment: pressure cooker

Preparation:

Wash rice and drain well. Place in a bowl, cover with filtered water and allow to soak over night.

Drain soaking liquid off rice, rinse again, drain and place in pressure cooker. Set aside.

Combine 2 ¼ cup water, kombu and shitake mushrooms in a pot and bring up to a boil, lower heat and simmer uncovered while you prepare the other ingredients, about 15 minutes.

In a cast iron skillet warm the oil, between medium and high heat. Add tempeh and sauté until golden on all sides. Remove from heat and set aside.

Drain kombu and shitake mushrooms, reserving liquid, slice shitake mushrooms and cut kombu into ½ inch pieces and add to the rice. Layer onion, carrot, burdock, lotus root and ginger over the shitake mushrooms and kombu. Add cooked tempeh and sprinkle with tamari and mirin. Measure reserved cooking liquid, adding more water, as needed, to equal 2 cups. Slowly pour over tempeh, rice and vegetables.

Lock lid in place and bring up to full pressure, lower heat and cook for 50 minutes, allow pressure to come down naturally and let sit an additional 10 minutes.

Remove lid and gently stir.

Servings:

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Amy Chaplin
Amy Chaplin is an Australian living in New York City by way of Amsterdam and London. She grew up in rural New South Wales in a family and community of gourmet vegetarians; cooking and eating meals from her family’s biodynamic garden sparked her passion for fresh ingredients and hand-made food. It can be said that Chaplin’s career as a chef began while making bread with her father and peeling apples for her mother’s crumble. Chaplin’s upbringing also helped inspire her philosophy, that how and what we eat directly affects the world in which we live, as well as our own well-being. To this day the food she cooks features local, organic and plant-based ingredients. After 5 years as executive chef of the world-renowned vegan restaurant Angelica Kitchen, Amy now consults, cooks and teaches privately, her clients include Natalie Portman and Anna Devera Smith, among others. Chaplin finds herself dispensing recipes and answering queries about the health benefits of ingredients on a daily basis. This whole foods chef is always happy to share her passion for the natural culinary arts and loves inspiring others to cook and eat well too.

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Gomoku