Simmered Burdock Root with Sesame Seeds

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'm trying to come up with different teriyaki sauce recipesWhen you use a lot of katakuriko, the burdock root pieces tend to stick to each other, but they'll separate after you add the sauce. Recipe by meg526

I want to serve well-seasoned stewed dishes to my family that'll go well with a bowl of white rice. But I also want to cut down on the amount of salt used. So the sesame oil and ground sesame seeds adds flavor even with a light seasoning.The burdock should be slightly firm after cooking. If you prefer the burdock to be softened more, cook for a little longer at Step 4. To avoid the salmon from flaking while cooking, shake the pan at Step 6 or use a spatula to mix briefly to blend with the seasoning ingredients. Recipe by caramel-cookie

I saw this recipe in a book or somewhere, but there wasn't enough tartness, so I added a bit more to suit my taste.If you cut the burdock root into 5 cm lengths before boiling, when it comes time to pound them, you may pound your hand instead. This is why you should cut them up into long pieces that fit into your pot first, then chop them up after pounding them. Recipe by Pukuttopukumaru

I couldn't forget the sweet and salty side dish that I ate in a department store food hall. I tried recreating it using honey.I didn't peel the burdock roots, and soaked them in water for a short time to keep in their nutrition. Recipe by Pii chef

I was trying to come up with a sweet potato side dish that goes well with rice.Great to be served hot or cold. For 3 servings. Recipe by Pika mama

A salad seasoned with my favorite homemade dressing.The hint is to avoid blanching the vegetables for too long. Even it it may seem a bit firm, it'll soften in residual heat. Don't soak the lotus root and the burdock in cold water after they're cooked. Recipe by Chiton

This is a great dish to make if you've got some beef on the verge of going bad.Start off with 30 ml each of mirin and soy sauce. Add more if necessary while checking the taste. Recipe by Dannasamaharyourinin

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

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

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

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 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 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

I often make this when I have burdock root left over from another dish... it's rather hard to use up a whole burdock root! But then I started to buy burdock root just to make this sesame-sauce dish. (This is a secret, but I do it the lazy way by using store-bought ponzu sauce, sugar, and ground white sesame seeds. Use a 1:1:2 ratio of ponzu sauce, sugar and ground sesame! It's a bit salty, but...)As I wrote in Step 1, this tastes best when there's an equal amount of ground sesame seeds vs. the ★ ingredients. Depending on the season, adjust the amount of sugar and vinegar to taste!Start using burdock root from the thin end, and bash it, cut it, split it and throw them into the sesame-vinegar sauce. Recipe by Pikarindou honpo

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 had to do something with the ton of carrots someone gave me. It's easy to make in the microwave.So very simple.When you want that extra something that's colorful, make this!Use the microwave on a 700 W setting. Recipe by noamanma

A simple and classic Japanese dish made for nice side dish. And this goes well with alcohol. The crispy feeling of burdock root increases its deliciousness.

I altered a recipe that I saw in a cookbook so that it's easier to make.Cooling the konbu quickly creates a shine. Boil the scraps from the chopped konbu as well. This will keep in the fridge for 10 days. Recipe by Yuuyuu0221

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.

I added lotus root and sesame seeds to the usual stir fried and simmered new potato dish to add volume and flavor. The new potatoes and lotus root are both dense and floury. The sweet-salty sauce is so good!The new potatoes are cut in half before cooking, so you cut down on cooking time and make it easy for the flavors to soak in.If you add chicken thigh meat, it will become even heartier and can be used as a main dish. For 2 generous servings. Recipe by yaburie

I had an excess stock of burdock root and sweet potatoes.Precooking in the microwave makes this a quick-prep dish. (But be careful not to over cook, or the sweet potatoes will break apart!)Potato starch is used to thicken the sauce, so it coats the veggies nicely!For those who can take spicy, try cooking the red chili pepper with half of the seeds! It's delicious. Recipe by Norimakitamago

I had a lot of burdock root, so I made a healthy dish with konnyaku.Adjust the amount of ingredients to your liking. Recipe by annnnn

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

My child has asthma and when the season changes, his asthma worsens.Daikon radishes, lotus roots and burdock roots are known for calming coughs. Burdock roots, daikon radishes and cucumber are for lowering a high temperature. Carrots and sesame seeds are good for the lung.You can use ground sesame.The sesame seeds absorb the excess moisture from the vegetables and prevents the salad from becoming soggy. Recipe by Noritama@kusuimun

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

This is a variation of "Kinpira Gobo" (stir fried spicy burdock root). If you add mayonnaise to kinpira, it becomes a delicious, earthy salad. I made this version with lotus root as a variation!Recipe by Raby

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

I love burdock root (gobo) salad. I've been making this for ages since it's a firm family favorite. It's great to pack in lunchboxes too!Pay attention when you're adding the seasoning ingredients at Step 5. Also be sure to dry the vegetables well in the prior step, or the salad will be watery. For 2-3 servings. Recipe by Donpintan

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