Beef and Burdock Root with Eggs

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

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

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

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 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 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

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 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 love burdock root, so I've been making this dish for a long time.If you don't feel like making the dashi stock, you can use 1 teaspoon of dashi stock granules and add it directly to the pot with the water. It will still be delicious. Recipe by Yuuyuu0221

Tradicional machacado con huevo muy típico del norte del país, sobre todo de #NuevoLeon ❤#carne#huevo

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

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 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

To eat many kind of vegetables and burdock, I rolled it in beef. The beef and the sweet sauce is very good to eat with rice! My husband loves this recipe.Use two meat for one roll if the meat is too thin.The burdock is julienne so it is easy to eat for children and elderly!You can use pork instead of beef and it is also delicious.You can add other vegetables if you like! Recipe by Nokosandon

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

I changed the burdock tsukudani that I always make into shigureni-style, and added konnyaku. Recipe by FarmersK

Try a different way other than a kimpira-style dish for cooking burdock roots.Children who usually do not like burdock roots might like this soup.Summer vegetables such as tomatoes and lettuce, tropical fruits such as bananas and kiwis, dairy products and refined sugar--these are all foods that cool you down.These, on the other hands, tend to warm you up: root vegetables such as burdock roots, carrots, beans, hijiki seaweed, miso and sesame seeds. In modern times people tend to feel the cold. Improve your body system with healthy, natural ingredients that have been around from ancient times. Recipe by pogue

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 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

After tasting burdock root potage at a wedding celebration held at a one-star restaurant, I'd been wanting to eat a macrobiotic version, so I came up with my own recipe.Since this potage is full of fiber, it's almost like a soup that you eat. For those who don't like the grainy texture, strain it before serving. Recipe by U-ra

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 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 make burdock root pastas.I added snow peas this time but it probably tastes fine without them. I think you can try this with different vegetables and mushrooms. Recipe by Mi-chin

I simmered burdock root wrapped in pork. It's also great as a side dish.Use thinly sliced pork. It's better to use long slices. If the pork is short, just wrap them around once. Adjust the length of burdock roots depending on how long the pork is. If your pan is not non-stick, fry with a small amount of oil. For 8 sticks. Recipe by Rika&chako

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

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

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

The beef tendon broth is too delicious, and I add in various ingredients afterwards.This tastes good with konnyaku as well . In that case, rip it up by hand, and add it in .After turning off the heat, add half-boiled eggs to the broth, let it sit over night, and you will have juicy half-boiled eggs. For 4 people. Recipe by Matsujun

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