Fried Beef and Burdock Root

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

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

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 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

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 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 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

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

Avoid cooking too much meat on a pan. Take larger pan so that meat pieces don't touch each other, or simply cook in batches. Otherwise beef would be steamed, not fried.

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

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

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

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

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 tried to recreate a dish from a well-known restaurant on "Hoppy Street" in Asakusa. The one from the store tastes even better!●The most important point is to use raw offal.●After adding the water, mix it very well to emulsify and thicken the sauce. Recipe by Cooking S Papa

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

Make burdock and konnyaku in to a rich tasting dish by stir frying.The point is to add sake, sugar and soy sauce in order, and mix them well. Finally pour the vinegar to complement. In my family, after serving for kids, I add the red chilli pepper for adults. Recipe by LaLaHappy1

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

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

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

Our family often eats brown rice. I composed a recipe that gives you plenty of nutrients, is filling, and where you can taste the brown rice, all in one plate.Since you just cook everything together I don't have any hints in particular. Thinly shave the burdock root so it cooks quickly. Recipe by Usagi no Cima

The burdock root confit that I had for lunch was delicious.Since you add anchovies (which I love), the dish can be easily prepared without any other additional seasonings.For those who are not concerned about the bitterness of the burdock root, there's no need to boil it before cooking. Recipe by Babagarei

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

This is how I prepare burdock root. You can also make this for osechi (New Years feast).Blanch the burdock root but make sure that it still retains its crunchiness. Recipe by Match

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

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