How to Love at dinner My Mother's Pounded Burdock Roots

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How to Love at dinner My Mother's Pounded Burdock Roots Delicious, fresh and tasty.

My Mother's Pounded Burdock Roots. Great recipe for My Mother's Pounded Burdock Roots. It was my first time making osechi (New Year's feast) since I got married. My mother taught me this recipe.

Burdock root's white flesh can oxidize after it is peeled.

To prevent it from turning brown and to remove any astringent taste, we typically submerge the root in water with a little bit of vinegar.

Making Pounded Burdock Root with Soy Sauce Malt.

You can have My Mother's Pounded Burdock Roots using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of My Mother's Pounded Burdock Roots

  1. It’s 200 grams of Burdock roots.

  2. Prepare 2 tbsp of Vinegar.

  3. You need 1 tbsp of Sugar.

  4. You need 1 tbsp of Mirin.

  5. Prepare 1 1/2 tbsp of Soy sauce.

  6. It’s 3 tbsp of Ground sesame seeds (white).

  7. You need 1 tbsp of Toasted white sesame seeds.

I bought a bent but fresh burdock root from a local farm.

My mother would always add some sort of burdock root dish for "Osechi (new years feast)." I seasoned the dish with soy sauce malt I made this year.

The process of preparing burdock root oil is not a complex one.

Take your burdock roots and chop them finely to make pounding easier.

My Mother's Pounded Burdock Roots instructions

  1. Scrub the burdock roots with a vegetable brush, cut into 4 ~ 5 cm lengths, and soak in vinegar water..

  2. Mix the seasoning ingredients and sesame seeds and set aside..

  3. Boil water in a pot, and add a small amount of vinegar (not listed), and cook the burdock roots for about 5 minutes..

  4. Drain in a sieve, and pound with a rolling pin while they are still hot..

  5. Cut the thick pieces about 2 or 4 lengthwise..

  6. Mix with the Step 2 dressing while hot. Marinate and allow the flavors to absorb..

Once you have done that, transfer your chopped pieces into a mortar and pound with the pestle.

After doing that, put the now pounded roots and add the vegetable oil.

Pounded Burdock Root with Sesame Sauce (Tataki Gobo).

Chikuzenni is a classic Japanese dish often served on New Year's Day, but my mom makes it regularly because it was my family's favorite Nimono (Japanese simmered dish).

This is also a popular side dish for bento because it can be made in advance and still tastes great at room temperature.