Recipe: Perfect Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani

Recipe: Perfect Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani Delicious, fresh and tasty.

Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani. Great recipe for Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani. I changed the burdock tsukudani that I always make into shigureni-style, and added konnyaku. Recipe by FarmersK Tsukuda is the name of an area of Tokyo which actually used to be an island in the Edo era.

Konnyaku is classified into two basic types - block and string.

Konnyaku and shirataki are low-calorie and high-fiber and they clean the intestines.

Burdock root, also known as gobo, is popular in Asian dishes.

You can cook Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani

1. It’s 100 grams of Ground Beef or pork.

2. You need 1/2 packages of Konnyaku.

3. Prepare 100 grams of Burdock root.

4. Prepare 2 tsp of Vegetable oil.

5. You need of A. ingredients:.

6. You need 2 clove of Ginger (minced).

7. Prepare 100 ml of Water.

8. You need 3 tbsp of Soy sauce.

9. Prepare 1 tbsp of Sugar.

10. It’s 1 tbsp of Mirin.

11. You need 1 tbsp of Sake.

It works very well in stir fries, braises, and soups.

It can also be peeled, sliced and eaten raw out of hand or on a salad.

It resembles a radish with a slight artichoke flavor when eaten this way.

Colourful and yummy, this is a quick and easy recipe that works well in bentos or as a healthy side dish.

Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani step by step

1. Scrub the dirt from the burdock root with a nylon brush, and finely chop. The nutrients will just wash out, so no need to soak it in water..

2. Finely chop the konnyaku, rub with salt (not listed) to release the water content, and dry-fry in a pot..

3. Heat oil in a pan and heat the meat over medium heat until it has all broken apart, add the burdock root, and fry for a little longer..

4. Next, add in the ingredients marked A. along with the konnyaku from Step 2. Once the moisture in the pan has evaporated the dish is done..

Kombu Tsukudani and Okaka Kombu This dish packs a powerful taste punch, so use it in small quantities with a bowl of rice.

See more ideas about Recipes, Asian recipes, Izakaya recipe.

Takikomigohan is rice that is cooked up with whatever you are keen on throwing into the pot.

It is an efficient way to use up small bits and pieces that are leftover in the fridge.

Scraps of vegetables like carrots, mushrooms, and burdock root.