Udon rice cooked

When canned beef Yamatoni is left at room temperature, the liquid will solidify, so before using it, lightly place it in a steamer to return the liquid to a liquid state, and separate the liquid from the meat

Peel the burdock root thickly and cut it into bite-sized pieces. If you are not going to use it right away, soak it in water with a little vinegar to prevent discoloration

Add the canned beef Yamatoni and the burdock root (from [1]) to the rice cooker containing the soaked rice. Add the Yamatoni broth, seasonings (from [A]), and water to make a total of 400cc, then place in the rice cooker and cook. You can also use dashi stock instead of water

Once cooked, mix well and serve in a serving dish

Finish by sprinkling chopped green onions on top to taste