Easiest Way to Make Eating on a Dime An Easy Snack Burdock Root Confit

Easiest Way to Make Eating on a Dime An Easy Snack Burdock Root Confit Delicious, fresh and tasty.

An Easy Snack Burdock Root Confit. An Easy Snack Burdock Root Confit 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.

Combine the kinpira braising stock ingredients and add to the burdock.

See recipes for Sweet soy flavored burdock roots and carrots too.

Burdock root has been used for centuries as a diuretic and digestive aid.

You can cook An Easy Snack Burdock Root Confit using 3 ingredients and 8 steps. Here is how you cook that.

Ingredients of An Easy Snack Burdock Root Confit

1. You need 2 of Burdock root.

2. You need 1 of tin Anchovies.

3. Prepare 1 of Olive oil.

To use burdock root, you can make a tea out of the fresh or dried root.

Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce.

The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style.

The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is.

An Easy Snack Burdock Root Confit instructions

1. Scrape the skin off the burdock root with a piece of aluminum foil (it doesnt have to become completely white)..

2. Chop the burdock root into bite-sized pieces, place in a pot of cold water, then bring to a boil. Drain, then wipe off excess water (they dont have to be tender at this point)..

3. In a small pan, combine the burdock root from Step 2 with the anchovies together with the oil, then fill with olive oil until it covers the burdock root..

4. Simmer the burdock root over low heat until it becomes tender..

5. Once the burdock root is tender, turn off the heat, cool to the touch, then store in a jar..

6. Or, arrange on a plate, and top with anchovies. I sliced the burdock roots in half lengthwise here..

7. Use the leftover oil to prepare pasta or another dish..

8. This is the tinned anchovy that I use. The net weight is 45 g, and 23 g without the oil..

The raw root is also rich in magnesium, which is important for strong bones and for maintaining normal muscle, nerve and heart function as well as normal blood pressure.

Burdock kinpira is a simple and homey dish—its richness makes it a welcome complement to meals served with rice.

Strips of burdock are stir-fried in oil or fat, then simmered until softened.

The only seasonings added to the dish are sake, soy sauce and sugar, but that's all that's needed to enhance the naturally sweet and complex flavor of the root.

Kinpira Gobo is a traditional Japanese dish often enjoyed at home and you might be familiar with it since it's typically served in bento box from Japanese markets.