Burdock Roots Wrapped in Kombu

Name: Burdock Roots Wrapped in Kombu
Cuisine: American
Ingredients: 25 grams Hidaka kombu; 1 Burdock root; 50 cm Kampyo; 200 ml Kombu based dashi stock; 1 tbsp Soy sauce; 1 tbsp Sugar; 1 tsp Mirin; 1/2 tsp Rice vinegar

cookpad.japan @cookpad_jp

I wanted to use up the kombu seaweed left over from making.

I used kombu left over from making kombu dashi stock, but it would be tastier if you use fresh kombu. Use your choice of fillings. Recipe by TheCheshireCat

I wanted to use up the kombu seaweed left over from making.

I used kombu left over from making kombu dashi stock, but it would be tastier if you use fresh kombu. Use your choice of fillings. Recipe by TheCheshireCat

cookpad.japan @cookpad_jp

I wanted to use up the kombu seaweed left over from making.

I used kombu left over from making kombu dashi stock, but it would be tastier if you use fresh kombu. Use your choice of fillings. Recipe by TheCheshireCat

I wanted to use up the kombu seaweed left over from making.

I used kombu left over from making kombu dashi stock, but it would be tastier if you use fresh kombu. Use your choice of fillings. Recipe by TheCheshireCat

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Ingredients

25 gramsHidaka kombu
1Burdock root
50 cmKampyo
200 mlKombu based dashi stock
1 tbspSoy sauce
1 tbspSugar
1 tspMirin
1/2 tspRice vinegar

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Steps

1

Use the back of a knife to shave off the surface of the burdock root, then pound the root all over with a rolling pin.
2

Chop the burdock root into 5-7 cm sections, then boil in salted water for about 2 minutes.
3

Soak the dried gourd in water (10 min) to reconstitute. Change the water, then massage well to rinse.
4

Wrap the burdock root sections in kombu, then tie with the kampyo strips.
5

Put the kombu-wrapped burdock root into a saucepan with the rest of the ingredients.
6

Make a 'drop lid' from aluminium foil, cover the pot with it, then simmer on low for 15 minutes.
7

Trim the ends, then transfer to a serving dish.