Rice and Vegetable Soy Milk Soup | Kikkoman Corporation

Rinse the uncooked rice and set aside in a colander for 30 minutes. Rub off the burdock root skin with a stiff brush, shave into thin strips and soak in water. Peel the carrot and cut into 2 cm (1 in.) long thin pieces. Quickly heat the yam cake in hot water to remove bitterness, then cut into 2 cm (1 in.) long thin strips. Combine rice and (A) in a rice cooker, then add water for two servings of rice. Add in the burdock root, carrot and chicken and cook the rice as usual. Distribute among 4 bowls when done. Mix dashi and (B) in a pot and heat, then pour over the rice. Serve with ginger on the side.