Easiest Way to Quick Tasty Sweet and Savory Burdock Root Just Like from the Deli

Fannie Gilbert
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Easiest Way to Quick Tasty Sweet and Savory Burdock Root Just Like from the Deli
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Easiest Way to Quick Tasty Sweet and Savory Burdock Root Just Like from the Deli Delicious, fresh and tasty.

Sweet and Savory Burdock Root Just Like from the Deli. Great recipe for Sweet and Savory Burdock Root Just Like from the Deli. I've always had a constant craving for that taste, so I recreated it at home. When deep frying the burdock root, separate the pieces with your hands while.

In my family, we enjoy Burdock braised in soy sauce.

It's sweet and savory, and a great accompaniment to rice and nurungji.

It's also very nutritious, full of fiber and iron.

You can have Sweet and Savory Burdock Root Just Like from the Deli using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Sweet and Savory Burdock Root Just Like from the Deli

  1. Prepare 2 of Burdock root.

  2. Prepare 1 of Katakuriko.

  3. Prepare 1 tbsp of Sesame seeds.

  4. It’s 3 tbsp of ◎ Soy sauce.

  5. Prepare 3 tbsp of ◎ Sake.

  6. You need 2 of and 1/2 tablespoon ◎ Sugar.

  7. It’s 1 tbsp of ◎ Mirin.

This dish is great to eat with rice.

Happo-jiru is a very popular all purpose soy sauce in Aomori prefecture.

Seasoned Burdock Root (Kimpira Gobo) Burdock root, called gobo in Japanese, is available in Japanese markets.

It is not a pretty vegetable; burdock root looks a bit like a giant tan carrot on steroids.

Sweet and Savory Burdock Root Just Like from the Deli step by step

  1. Scrape the skin off the burdock root, diagonally slice into thick elliptical rounds, then soak in water with a small amount of vinegar for 30 minutes to remove the astringent taste..

  2. Lightly simmer the ◎ ingredients in a sauce pan, then stir in the sesame seeds. If you simmer the sauce for too long, it will get too concentrated..

  3. Thoroughly wipe off the excess liquid from the burdock root, then coat in katakuriko..

  4. Deep fry the burdock root in 180°C oil until crisp, drain excess oil, then mix with the ◎ ingredients..

In addition, the exterior needs to be scrubbed, scraped and peeled before the root is meticulously cut into matchstick sized pieces for this.

What I like to do with burdock root (gobo) is to cut it into thin sticks and deep fry it like french fries.

They get really crispy and take just a bit of salt quite well.

Best of all, they have so much more flavor than potatoes.

This technique is commonly used to cook root vegetables.