One of my favorite earthy dishes is burdock root ("gobo") rice in double-lid donabe rice cooker, "Kamado-san". I call it "dirty" rice, because this aromatic root vegetable makes the rice so earthy both in flavor and color.
To make this dish, you first pulse the burdock root in food processor until it's coarsely minced into just about the same size as the rice grain. Then, simply spread over the rice and cook in liquid of dashi stock and seasonings.
To serve the rice, I like to accompany some sautéed Japanese turnip ("kabu") leaves. You can top the rice with the leaves or mix them together. If you can't find kabu leaves, other leafy green such as dandelion or kale would work, too. Here's the recipe.
Earthy Burdock Root Rice ("Gobo Gohan")
2 rice-cups (360 ml) short grain rice, rinsed
6 oz (180 g) burdock root ("gobo")
300 ml dashi stock
2 tablespoons sake
2 tablespoon light-color soy sauce (“usukuchi shoyu”)
1 teaspoons mirin
1 teaspoon sesame oil
½ teaspoon salt
1 rectangular piece fried tofu pouch ("abura-age"), blanched and thinly-sliced
1 bunch (about 1/4 pound) Japanese turnip ("kabu") leaves with stems, chopped(*you can also try with different green vegetable such as daikon leaves or dandelion leaves)
1/2 tablespoon sesame oila pinch of saltsome toasted white sesame seeds