How to Fall Perfect Macrobiotic: Burdock Root Simmered with Umeboshi

How to Fall Perfect Macrobiotic: Burdock Root Simmered with Umeboshi Delicious, fresh and tasty.

Macrobiotic: Burdock Root Simmered with Umeboshi. Great recipe for Macrobiotic: Burdock Root Simmered with Umeboshi. This is a staple of macrobiotic cooking. It's also a great dish to have if you're looking to detox your body.

You can use whole umeboshi, but I just use the pits leftover after using the umeboshi in other dishes.

It's also a great dish to have if you're looking to detox your body.

You can use whole umeboshi, but I just use the pits leftover after using the umeboshi in other dishes.

You can cook Macrobiotic: Burdock Root Simmered with Umeboshi using 3 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Macrobiotic: Burdock Root Simmered with Umeboshi

1. Prepare 300 grams of Burdock root.

2. Prepare 4 of or more Umeboshi pits.

3. Prepare 1 of Kombu seaweed for dashi stock (7 x 10 cm).

Drink as a tea and eat the greens.

Daikon radish: a root vegetable that helps break up fats in the body.

When grated and eaten raw, it breaks up new fats as in tempura.

Instead of shoyu use sea salt, tamari, miso, umeboshi, or pickle brine.

Macrobiotic: Burdock Root Simmered with Umeboshi step by step

1. Rinse and remove the soil from the outside of the burdock root using a scrub brush or other tool. Do not remove the peel as keeping it will add a pleasant aroma to the dish..

2. Decide on the pot you will use, and cut the burdock root to a size that will easily fit in the pot. Add the burdock, umeboshi pit, kombu, and enough water to cover the ingredients into the pot..

3. If possible, use an otoshibuta (drop lid), otherwise just use a regular lid for the pot..

4. Once the water comes to a boil, reduce the heat to low, and simmer until the burdock softens. Check the burdock occasionally through this process. Try to simmer off as much of the liquid as possible..

5. I modified the amount of burdock as I found the kind I was buying at the organic supermarket was much smaller than the usual variety..

6. It is very important to make sure the liquid has been cooked off. If the umeboshi dont have much salt, the dish will be a bit bland, so make sure to add enough pits..

7. Ah, I really did it. I burned the burdock roots black. Nothing to do now but to peel them before eating..

For umeboshi plums substitute lemon juice, pickled tomatoes or sauerkraut; for ume-sho-bancha use a little lemon juice with either shoyu or sea salt if shoyu is not available.

You may substitute barley tea or brown rice tea or hot water for bancha tea or kukicha tea.

Burdock A wild, hearty plant from the thistle family.

This long dark brown root is renowned as one of nature's finest blood purifiers and skin clarifiers.

A strong dense root vegetable, burdock has a very centering, grounding energy, and is most commonly used in stews and long simmered sautés.