Burdock Root Salad!!
Apparently, you lose half of the nutrients if you peel a burdock root or soak it in water.
Cook the burdock root soon after cutting it. I recommend seasoning this pretty strongly when stir-frying. It's a little too salty, eat with a side of lettuce or sliced cucumbers, and you won't even need dressing! Recipe by DIRTBAG
Open in Cookpad AppCooking Instructions
- 1
Coarsely grind the sesame seeds or use packaged ground sesame seeds.
- 2
Wash the burdock root well with a sponge, but don't scrape or peel it. Even if it looks dark, it's fine. Don't discard the nutrients!!
- 3
Cut the burdock root into 5 cm strips. Don't cut it too finely, as burdock root should be a bit crunchy. Match-sized pieces are just right. Put the cut pieces in a bowl. Avoid the temptation of soaking them in water!!
- 4
Cut the carrot into pieces the same size as the burdock root. When cutting them into matchsticks, it's faster if you cut the burdock root and carrot into thin slices diagonally first, then line them up and chop.
- 5
Heat sesame oil in a pan, add the burdock root, and when it's pretty well coated with oil, add the carrots. When all the vegetables are coated with oil, add the ☆ seasonings and simmer until most of the liquid has evaporated. It's now your standard kimpira stir-fry.
- 6
Transfer to a bowl while it's still hot, and mix in the mayonnaise. The mayo melds better while it's hot. Add the ground sesame seeds and it's done!!
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