I personally like burdock root very much. Usually I put into miso soup, stir-fry vegetable or may be a part of nimono ingredients. It’s all served as rather hot meal. Because of its fibery texture, people tend to cook for a long time to make it tender. But I found out this type of vegetable have another way to enjoy! Lightly blenched burdock root gives you nice crunchy texture. If you are not used to this, your jaw may get tired after a few bites,,, but let’s put it this way, while you are eating, you can also exercise your facial muscle! Besides it contains lots of fiber. This also helps your digesting system. I mean,, giving you bowel movement. It’s easy to make as usual. Give it try and see how you like it!
[ Ingredients ]
~serves two ~
500g gobo/burdock root
3 tablespoon mayonnaise
2 teaspoon mirin
1 tablespoon soy sauce
1 tablespoon ground white sesame
1~2 dash salt
[ Directions ]
1. Scrub off the skin by scrub pad or crumpled tin foil.
2. Slice it about 5 mm thick. Lay flat and shred them.
3. Soak in to water to prevent from discoloration.
4. Shred carrot in the same way above but don’t need soak in water.
5. Cook the shredded burdock root until your desired tenderness.
6. Scoop all the burdock root out from the pot by a strainer and cool down. Keep the water for later use.
7. Put the shredded carrot into the same pot and cook until your desired tenderness.
8. Put all the prepared vegetables into a bowl and add all the seasonings.
9. Stir it well and check the flavor. Adjust by adding more salt or mayonnaise if it’s needed.
Sprinkle white sesame and nanami powder as you serve.
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