With the other half of the dried tako, I made another pot of tako meshi. This time adding some gobo (burdock). I "whittled" the gobo and added it to the tako and rice.I had frozen the other half of the stock thinking I could use it for the batch of tako meshi mentioned above, but one of my bottles (the one with more stock in it) cracked in the freezer, so I threw it out.
(Satoshi actually thought we could salvage the stock, but I didn't want to take any chances.)
So instead of making more stock, I just used the amount of stock that was okay and added some water. Also, I didn't add the sugar, just shoyu and mirin.
Whittling the gobo was a good method too, the gobo came out tender.
Despite the cracked bottle of stock, the tako meshi with gobo was delicious.
Thanks Jalna, I think I like this version better :)
ReplyDeleteTake care.
Kat
Gosh I never craved eating octopus so much.. Your rice sounds perfect right now.
ReplyDeleteI have to start thinking about growing gobo root...really miss eating that veg. The only seeds I've seen though are for salsify which is a little bit different according to the foodie experts.
ReplyDeleteIt looks delicious. One of these days I am going to cook with gobo root. ;-)
ReplyDeleteThanks Dennis! I hope you get some tako soon :)
ReplyDeleteI wonder how hard it would be to grow gobo, Rowena, I should surf around for some info.
I hope you do Debinhawaii, it is a great source of fiber :)
Take care everyone!
Kat
It doesn't sound like it would be something hard to grow, and I actually found an organic seed source that ships from Oregon, but....on their website there's a disclaimer saying in so many words that they cannot be held responsible for "lost" shipments to Italy. Hahaha! Don't I know that one!
ReplyDeleteI should see if our DIY has seeds Rowena. I didn't realize gobo can be grown from seed, you know me, just stick stuff in the ground if it grows, cool, if not, oh well.
ReplyDeleteTake care.
Kat