Braised Burdock

Braised Burdock BENEFITS OF BURDOCK

This is a nice side dish with a good balance of salty and sweet. It goes well with steamed rice and other vegetable side dishes. This is a perfect opportunity to try an exotic and healthy root vegetable rarely seen on a North American table. Burdock root is also known as a blood clarifying agent in ancient Taiwan medicine. Burdock root comes from burdock, a genus of weeds that are related to sunflowers and part of the daisy family. It is available as a tea in various tinctures, with manufacturers promising a wide range of benefits. Burdock root has been a part of traditional medicine, particularly traditional Chinese medicine, for centuries. Researchers are now beginning to design clinical studies to assess its benefits.

Kinpira Gobo is stir fried burdock root seasoned with soy sauce, sake and sugar. A simple vegan burdock root recipe thats packed with flavour and health benefits!

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Ingredients

2 burdocks, 270g (200g edible portion) 1 tbsp and 1 tsp sesame oil 1 tbsp sake 1 soy sauce 1 tbsp sugar ½ tbsp toasted sesame seeds Ichimi Togarashi (Japanese chili powder)

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Scrape the skin of the burdock using the back of a knife. Rinse the root, then slice into match stick sized pieces. Alternatively, use a mandolin or vegetable peeler to make thin strips. Soak the burdock in water for 10 minutes. Change the water every time it gets cloudy (I do this around 2-3 times). Combine the sake, soy sauce and sugar in a bowl and mix until the sugar dissolves. In a large pan, heat the sesame oil over high heat and add the burdock root. Stir fry for around 3 minutes (4 minutes if the root is cut my hand). Add in the seasoning mix and cook until the liquid significantly reduces. Add in the sesame seeds and Japanese chili powder.