Lotus Root and Burdock Rice Bowl

조리 순서

1. 
   1

   Rinse the brown rice, white rice and black rice, add enough purified water to cover, and soak in the refrigerator for 6 hours.

2. 
   2

   Put the soaked rice in the rice cooker and cook.

3. 
   3

   Cut the lotus root and burdock into bite-sized pieces.

4. 
   4

   Heat oil in a pan and stir-fry the minced ginger.

5. 
   5

   Add the prepared lotus root and burdock and stir-fry until about half cooked.

6. 
   6

   Add the Slunch all-purpose soy sauce and bring to a boil.

7. 
   7

   Add the carrot to the boiling pot, simmer until cooked, then stir in starch to thicken.

8. 
   8

   Serve the finished sauce from step 7 over the rice.