For Osechi Crunchy Pounded Burdock Root
This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite.
The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku
For Osechi Crunchy Pounded Burdock Root
This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite.
The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku
Cooking Instructions
- 1
Combine the ★-marked ingredients in a bowl. Scrape off the skin of the burdock root with the back of a knife. Cut into lengths that will fit into your bowl filled with the water and vinegar for soaking, then add. This should be done quickly, or the flesh will darken.
- 2
Chop the burdock into 5 cm lengths, then quarter lengthwise. Put the -marked ingredients into a pot, cover with a lid, then bring to a boil on high heat. Add the burdock root, cover, bring to a boil once more, remove from heat after boiling for 3 minutes, then drain. The heat should be high each time.
- 3
Add the burdock and the ◎ marked ingredients to the frying pan, then cook on high heat. Right before the liquid completely boils out, add the ground sesame seeds, gently toss, then serve.
- 4
To enjoy a crisper texture, heat the ◎ marked ingredients before adding the burdock in Step 3.
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