For Osechi Crunchy Pounded Burdock Root

Name: For Osechi Crunchy Pounded Burdock Root
Cuisine: American
Ingredients: 1 and 1/2 Burdock root; 2 tbsp Ground sesame seeds; 3 tbsp ◎Vinegar; 2 tbsp ◎Mirin; 1 tbsp ◎Sugar; 1 tsp ◎ Usukuchi soy sauce; 1/3 tsp ◎Dashi stock granules; 1 dash ◎Salt

cookpad.japan @cookpad_jp

This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite.

The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku

cookpad.japan @cookpad_jp

Saved

Ingredients

1and 1/2 Burdock root
2 tbspGround sesame seeds
3 tbsp◎Vinegar
2 tbsp◎Mirin
1 tbsp◎Sugar
1 tsp◎ Usukuchi soy sauce
1/3 tsp◎Dashi stock granules
1 dash◎Salt

Saved

Steps

1

Combine the ★-marked ingredients in a bowl. Scrape off the skin of the burdock root with the back of a knife. Cut into lengths that will fit into your bowl filled with the water and vinegar for soaking, then add. This should be done quickly, or the flesh will darken.
2

Chop the burdock into 5 cm lengths, then quarter lengthwise. Put the -marked ingredients into a pot, cover with a lid, then bring to a boil on high heat. Add the burdock root, cover, bring to a boil once more, remove from heat after boiling for 3 minutes, then drain. The heat should be high each time.
3

Add the burdock and the ◎ marked ingredients to the frying pan, then cook on high heat. Right before the liquid completely boils out, add the ground sesame seeds, gently toss, then serve.
4

To enjoy a crisper texture, heat the ◎ marked ingredients before adding the burdock in Step 3.