Burdock w/ Carrot

I often make this a lot and keep it in the fridge. We can use it for many cookings - for the ingredients of "bowl of rice" like "katsu-don (pork cutlet on rice)", or "takikomi-gohan (mixed rice)", or many "simmered foods". So maybe when you keep it for further use, it's better to make this lightly seasoned. Of course, it's tasty to have only by itself.

I wanted to use the leftover burdock root and carrot sitting in the fridge.The sweet and salty sauce will really wake up your appetite! The crunchy texture of the burdock root is also great!! In Step 4, grease will come out from the pork, so wipe off any excess fat with a paper towel. It will also be delicious if you use enoki mushrooms, potato, nagaimo, or shiso leaves as the filling. Recipe by Kenchan no yome

It’s a traditional Japanese dish.And it has a sweet soy flavor.

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

I normally make a quick kimpira burdock dish but one day I received high-quality burdock roots. I didn't want to waste by making my standard dish, so I took the time to make this delicious kimpira. Since then this recipe has been our regular in my family. This is a very good recipe so please have a try!!*At Step 2, you can boil water on the stove and make dashi stock in a saucepan. Taste the dashi first and if you think it might be too strong, the taste in the resultant dish will be perfect. *Adjust the amount the chili pepper to your liking. For 2-3 servings. Recipe by Maa-a

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

The peak season for tasty burdock root is late fall to early winter. Winter potatoes are also delicious, so I came up with a soup combining the two. I coined the word "nagomi" from the Chinese characters for "wa" (Japanese) and "mi" (taste). It refers to comfort food--the taste of Japanese style food, Showa Era cuisine, and my mother's homemade food.To prepare the vegetables:Thinly slice the burdock root, soak in vinegar water, then rinse with water.Cut the potato into 5- to 7-mm slices and soak in water.Thinly slice the onion along the grain. Recipe by Sougenusagi

This is a traditional Japanese table dish and one of my husband’s favorites 💕

Hachiman rolls are delicious when made with pork!Shabu shabu meat is big and thin, making this easy to make. In order to prevent this from becoming greasy when using beef, make sure to wipe excess oil in Step 4 with a paper towel. Rolling the rolls tightly in Step 3 will keep the ingredients from spilling out even when you cook. For 4 people. Recipe by LaLaHappy1

It's a shame to only eat this at new year's; I want to be able to eat it any time! Try it when you get fresh burdock.When using good quality burdock, be careful not to over boil. Since the burdock will be tossed right after boiling, it needs to be pounded first. Recipe by meg115

My mother always used to put this in my bento.You could slightly reduce the amount of soy sauce and add oyster sauce instead. Recipe by Torakopantsu

I can't get enough of tofu soboro.I use homemade 2x concentrated mentsuyu made with soy sauce and mirin in 1:1 ratio. I just combined them in a pot, and heated up the mixture to evaporate the mirin's alcohol.Adjust the amount of mentsuyu depending on the brand or type you use. Recipe by Mikikimiki

This is so easy and quick recipe. It will also go well with a side dish with sake and beer. The smell and flavor of ginger and shiso leaves are refreshing and tasty!

My sister-in-law who is really good at cooking makes these for New Year's. They are so good.When cooking, make sure to cook them seam side down to seal, then roll them around the pan to cook the other side. The seasoning listed is on the sweet side, so adjust as you like. Recipe by Hina0403

This is something I've been making for awhile.Regarding Step 3: If you put the chicken skin on the outside when you roll it, it'll reduce the fat for a lighter flavor.If you put the skin on the inside, you'll end up with richer, juicier meat. Recipe by Maetomo

A classic dish, very easy but requires long cooking.

This is a classic dish you'll find on Japanese tables at home. You can also use lotus root or skin from Japanese white radish.

I decided to make this recipe when all I had were carrots and needed another dish. I posted it since it turned out so delicious.Sesame oil for frying makes it flavorful. This makes a great side dish.It's also great for bentos. Divide it into small portions and store in the refrigerator to use on busy mornings. Recipe by Oniyomechiichan

My mother used to cook this dish for me. I made this with burdock roots from my father's garden. Recipe by loveloco

My mother told gave me this recipe for hachiman rolls that we ate and loved on New Years.Before boiling the burdock, if you boil it in vinegar water, it'll turn white. Recipe by Kananobi

I bought much carrot last night, I couldnt afford to just eat it with soup. I need to eat this in different way ! But , I am tired because of work, so I just sauté it with butter and garlic. Easy and Delish !

I referenced the cookbooks "The Power of Rice, The Power of Grains" and "Root Miso" written by Hisao Nagayama.This dish will whet your appetite.If you prefer some sweetness, add sugar. Recipe by Yunpi-

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

Healthy and tasty recipe.

I heard that it's a good idea to substitute half the mayonnaise in a salad with yogurt, so I did that in this recipe.We use a reduced calorie mayonnaise to start with, but this salad cuts down the calories even more. Recipe by Gacchan