A nice variation to white rice is takikomigohan. Before steaming the rice, toss into the pot some protein and/or veggies and flavoring. This one was a hit made from thin sliced beef, gobo (burdock root), soy sauce, mirin, dashi and garnished with toasted sesame seeds.
Served for breakfast with miso soup with atsu-age (thick deep-fried tofu), shimeji mushrooms and leeks with mugi miso.
