Burdock Root Toast

Name: Burdock Root Toast
Yield: 1 serving
Cuisine: American
Ingredients: 1 slice Sliced bread; 25 cm Burdock root; 2 tbsp plus Olive oil; 2 tbsp Katakuriko; 1 tbsp ☆Mirin; 1/2 tbsp ☆Soy sauce; 2 tbsp Mayonnaise; 1 dash Finely chopped green onion, ichimi togarashi red chilli pepper powder

cookpad.japan @cookpad_jp

I love the texture and fragrance of burdock root. I wanted to make a toast that would enhance its deliciousness, so I tried out various versions.

Don't soakd the burdock root for too long. If you are using a frying pan, cook them to match the size of the bread. Recipe by Pecchin

I love the texture and fragrance of burdock root. I wanted to make a toast that would enhance its deliciousness, so I tried out various versions.

Don't soakd the burdock root for too long. If you are using a frying pan, cook them to match the size of the bread. Recipe by Pecchin

cookpad.japan @cookpad_jp

I love the texture and fragrance of burdock root. I wanted to make a toast that would enhance its deliciousness, so I tried out various versions.

Don't soakd the burdock root for too long. If you are using a frying pan, cook them to match the size of the bread. Recipe by Pecchin

I love the texture and fragrance of burdock root. I wanted to make a toast that would enhance its deliciousness, so I tried out various versions.

Don't soakd the burdock root for too long. If you are using a frying pan, cook them to match the size of the bread. Recipe by Pecchin

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Ingredients

1 serving

1 sliceSliced bread
25cm Burdock root
2 tbspplus Olive oil
2 tbspKatakuriko
1 tbsp☆Mirin
1/2 tbsp☆Soy sauce
2 tbspMayonnaise
1 dashFinely chopped green onion, ichimi togarashi red chilli pepper powder

Saved

Steps

1

Wash the burdock root and remove any dirt. Slice into 1.5 cm thick diagonals, then julienne.
2

Quickly rinse in water and drain in a colander or sieve. Pat dry with paper towels.
3

Put the cut up burdock root and katakuriko in a plastic bag and shake.
4

Combine the ☆ ingredients. Toast the bread, and spread some mayonnaise.
5

Put the olive oil in a square tamagoyaki (omelette) pan, over low-medium heat. Add the burdock root. Form into a square shape to match the bread.
6

Cool while keeping the square shape until it's lightly browned. Flip it over carefully with a spatula. (It will take on the shape of the pan.)
7

After cooking for about 5 minutes, when both sides are browned and the burdock root is tender, add the ☆ ingredients.
8

When the ☆ has coated the square burdock root cake, put it on top of the toast and sprinkle with chopped green onion. If you like it spicy, add some ichimi spice.
9

If you julienne the burdock root very finely, it becomes easy to eat.