Seasonal Spring Taste! Boiled Young Burdock (Leafy Burdock)

Name: Seasonal Spring Taste! Boiled Young Burdock (Leafy Burdock)
Yield: 3 servings
Cuisine: American
Ingredients: 250 grams Young burdock (leafy burdock); 100 grams Chicken thigh meat; 400 ml Dashi stock; 1 tsp Sugar; 1 tsp Mirin; 1 1/2 tbsp Usukuchi soy sauce; 1 tbsp Ground white sesame seeds; 1 Vegetable oil

cookpad.japan @cookpad_jp

Young burdock (leafy burdock) is a vegetable you can only get in the spring. I wanted to create a special recipe that you could only enjoy once a year.

To retain the light green color of the stems, I used usukuchi soy sauce. However, you can also use the regular soy sauce. Recipe by Raby

Young burdock (leafy burdock) is a vegetable you can only get in the spring. I wanted to create a special recipe that you could only enjoy once a year.

To retain the light green color of the stems, I used usukuchi soy sauce. However, you can also use the regular soy sauce. Recipe by Raby

cookpad.japan @cookpad_jp

Young burdock (leafy burdock) is a vegetable you can only get in the spring. I wanted to create a special recipe that you could only enjoy once a year.

To retain the light green color of the stems, I used usukuchi soy sauce. However, you can also use the regular soy sauce. Recipe by Raby

Young burdock (leafy burdock) is a vegetable you can only get in the spring. I wanted to create a special recipe that you could only enjoy once a year.

To retain the light green color of the stems, I used usukuchi soy sauce. However, you can also use the regular soy sauce. Recipe by Raby

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Ingredients

3 servings

250 gramsYoung burdock (leafy burdock)
100 gramsChicken thigh meat
400 mlDashi stock
1 tspSugar
1 tspMirin
1 1/2 tbspUsukuchi soy sauce
1 tbspGround white sesame seeds
1Vegetable oil

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Steps

1

Divide the young burdock into leaves, stems, and roots. This recipe doesn't use the leaves. Finely chop the chicken.
2

The roots are still short.
3

Remove the fuzz, strings, and thinner roots from the burdock root. Use the back of a knife to scrape off 2 mm pieces and soak in water. Slice the stems into 1 cm diagonal slices and soak in water. Then, strain through a sieve.
4

Heat oil in a pot. Once heated, add the chicken and cook.
5

When the surface of the chicken has cooked, add Step 3 and quickly stir-fry. Then, add the dashi, sugar, mirin, and usukuchi soy sauce. Once it comes to a boil, reduce the heat to medium and simmer for about 10 minutes.
6

Lastly, add the ground sesame seeds and mix to finish.