Simmered Beef and Burdock Root

I think every household has their own way to make 'Stir Fried and Simmered Beef and Burdock Root', but this is my method.If you stir fry the burdock root in the same frying pan you stir fried the beef in, the burdock root will not be properly coated by oil. Even if it's a bother, stir fry it in a separate pan for better, richer flavor. If you do stir fry the beef and burdock root together the flavor will be lighter. Please use whichever method you prefer. The meat stays tender even if you reheat this in the microwave. For 4 servings. Recipe by Asamato

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 love sweet and salty simmered beef and burdock root. I've been making it with slightly different amounts of seasoning ingredients over some times, and eventually settled on this recipe.The skin of burdock root has a lot of fragrance and nutrition, so rather than peeling the roots just scrub off the dirt.Cut burdock roots do change color, but since they are simmered in a brown sauce there's no reason to soak them in water. They lose some nutrients if you do. Recipe by FarmersK

To write down a refrigerator stock item I always makeI used shredded beef with quite a lot of fat for the version in the photo, but if you make it with lean beef the flavor will be lighter.Shred the burdock root rather finely so that the flavors penetrate it easier.If you don't include burdock root, increase the beef to 300 g to use the same amount of seasoning ingredients. Just grease the pan with a little oil at Step 2. For 3 servings. Recipe by cafe-cafe

I wanted to make a healthy and filling meal for my children.When cutting the konnyaku, the flavors will soak better if you use a serrated steak knife. Since it will not taste good unless the sweet flavor seeps in, add the ingredients after adding in the ingredients (add the chili peppers last to preserve the color). Recipe by Norimakitamago

I wanted to try making a side dish for my bento using shirataki.＊If the water doesn't evaporate, turn up the heat to high. Recipe by marriott

There's a bit of cooking involved but you can just fry and eat it quickly.Fry the burdock roots with lots of oil.The dish is done once the beef is added, so make sure you cook the burdock well beforehand. Recipe by onji

I had a lot of fat burdock roots, so I tried cutting them up into chunky pieces and simmering them. Burdock root that's been simmered for more than 40 minutes is tender and delicious. This dish is great to eat with rice.Happo-jiru is a very popular all purpose soy sauce in Aomori prefecture.The burdock root is a lot tastier if you cut it into chunky pieces rather than slicing it thinly! Simmer well with a lid on until the burdock root is tender. Let the umami-rich sauce penetrate all the ingredients!This is also delicious with maitake mushrooms, bamboo shoots, grilled tofu or sweet or regular potatoes! For 5 servings. Recipe by Nanohana uchan

My beloved daughter loves this dish!Since the sauce has miso, keep simmering over low heat only. Otherwise it will burn. If you want to cut down on the cooking time, use a pressure cooker. For 2 servings. Recipe by Ha-tannookkasan

I like the slimy consistency of enoki mushrooms so I added that to the recipe, rather than just beef. The taste becomes more mild and it's easy to eat. It's great to have in stock for a late-snack meal.I used a non-stick pan. Add a teaspoon of sesame oil if necessary.This recipe is for 2 people. Adjust the ingredients depending on how many you're cooking for and keep it in stock! Recipe by ayureo

The burdock root pickles I bought were delicious, so I made my own.After experimenting a lot, I settled on this recipe.Only cut as many of the burdock roots as you are going to eat, and leave the rest to marinate. They will continue to absorb the seasonings (if they get to the stage where you feel you don't want the flavor to get any stronger, pour off the liquid and return to the fridge).Step 3 might be a bit of a pain, but pounding the roots one by one means that they crack evenly and thus absorb the same amount of flavor when soaked. Recipe by ai mama

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

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

I made a healthy simmered dish.I usually stop simmering burdock roots while they are still pretty crunchy to enjoy their texture, but if you prefer them to be softer, please add more water and continue simmering them for longer.Keep an eye on the pan as it simmers with the lid on that it doesn't over-cook and burn. For about 3 servings. Recipe by Mokobu- mama

I always make the first recipe as a side dish...and the day after next, I make this.It's delicious both ways.Since the first simmered dish is well flavored already, you just have to add a little more seasoning ingredients.I think we need to use our jaws to chew more. So the root vegetables are cut rather large.If you cut up the vegetables with the grain instead of cutting through the grain, they'll keep their shape and texture even after they're cooked. Recipe by pegupepepe

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'm a big fan of chicken breast, and so I wanted to come up with a tasty recipe for it.＊ Seasoning the chicken results in tender and juicy bites.＊ In the final step, be careful not to overcook the chicken.＊ If you are preparing this dish in advance, I suggest waiting to add the chicken and then heat right before serving. Recipe by emakatu

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

I love tender, juicy simmered beef tendon, so I tried many recipes. I think that simple flavors are the best, so I've settled on this recipe.Boiling the beef tendons beforehand will make them tender and delicious. Once you put all the ingredients in a pot there's nothing else to do, so it's easy. For 2 servings. Recipe by keromido

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I wanted to cook rice with chicken breast and burdock root, but the chicken was sold out... so I bought ground pork instead. I didn't want to cook the pork in a rice cooker, so I made a donburi (rice bowl) instead....and it was surprisingly delicious. I think you can make this with ground chicken, ground beef/pork mix, or anything you like .If you can successfully prepare the burdock root, then even a complete beginner can easily make this; I made all of the flavoring measurements into tablespoons. . For those of you that are not good at cutting burdock root into long, thin strips, cut them in small diagonal strips on top of a cutting board . I also hate cutting them into long, thin strips, so that is what I do lol. For 2 people. Recipe by Mine neko

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

We received some beef tsukudani from a famous store some time ago as a gift. This recipe is my version of that. If you make a generous amount, you can turn leftovers into onigiri (rice balls) or ochazuke (rice with tea) the next day.Beef offcuts are the best to use for this, since it has a decent amount of fat but not too much. Too much fat makes this too oily, but too little makes it dry. We use a mixture of the fatty parts of wagyu beef and cheap imported beef. Please adjust the ginger, sugar and soy sauce amounts to your taste. I prefer it with lots of ginger. This lasts for 2 to 3 days in the refrigerator, so I always make a lot. For a generous amount to stock in your refrigerator. Recipe by Cha-miru

This is a staple of macrobiotic cooking. It's also a great dish to have if you're looking to detox your body. You can use whole umeboshi, but I just use the pits leftover after using the umeboshi in other dishes.The flavor of this dish will change according to the salt content of the umeboshi. Use good quality ingredients. If it isn't salty enough, use a little of soy sauce. Try using the umeboshi pits leftover after making rice balls. Don't clean the pits, they should have some of the umeboshi still attached. Simmer the burdock root for at least 2 hours. Make sure to check the pot occasionally to make sure there is not too much evaporation. Don't let it burn! Recipe by Ruruko.

My mother used to make this often, so I tried to recreate it in my own way!Adjust the amount of sugar to taste.I used shimeji mushrooms instead of shiitake mushrooms this time.You can also replace them with enoki mushrooms or king oyster mushrooms.The seasoning might be on the strong side, so you can add some water if you're serving it to children. Recipe by uzukaji

Since I was young, my mother made this for my bento using meat and shishito peppers.When I tried making it with green peppers and potatoes, it was just as delicious!It's cooked thoroughly and is preserved in soy sauce, so it lasts and is also great for bentos.Using shishito peppers instead of green peppers is tasty, too! If you use shishito peppers, fry thoroughly beforehand to get rid of the bitter flavor! Please stir-fry the meat and shishito peppers with plenty of sauce.It's more delicious with Japanese beef, but if you use imported beef, use Japanese beef fat by cutting it into small chunks (which you can get at a butcher) and stir fry. The taste becomes milder. For 2-3 servings. Recipe by asaco*

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