Recipe: at dinner For Osechi! Making Pounded Burdock Root with Soy Sauce Malt.

Recipe: at dinner For Osechi! Making Pounded Burdock Root with Soy Sauce Malt. Delicious, fresh and tasty.

For Osechi! Making Pounded Burdock Root with Soy Sauce Malt.. Making Pounded Burdock Root with Soy Sauce Malt. 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.

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.

Top left:: Pounded burdock root Burdock roots are cooked until soft, pounded and then slit open.

You can cook For Osechi! Making Pounded Burdock Root with Soy Sauce Malt. using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of For Osechi! Making Pounded Burdock Root with Soy Sauce Malt.

1. You need 200 grams of Burdock Root (with the mud still on them).

2. It’s 1 dash of Vinegar.

3. It’s 1 tbsp of Toasted white sesame seeds.

4. It’s 2 tsp of ●Soy sauce malt.

5. You need 1 dash of more than 1 tablespoon Sugar (If you have it, beet sugar).

6. You need 1 tsp of ●Vinegar.

In some areas it was called "open burdock" and was thought to be a dish that would "open up" good luck.

Burdock root was also believed to remove "bad" blood and had been a good luck food long before it became a member of osechi cuisine.

Just like the root of the burdock plant, or gobō in Japanese, grows deep into the ground, this dish represents the wish for good health and a strong, stable home.

The symbolism extends into the preparation of the dish as well.

For Osechi! Making Pounded Burdock Root with Soy Sauce Malt. step by step

1. Cut the burdock root into 4 cm pieces and pound with a pestle until soft. If they are thick, cut in half lengthwise. If you pound them too much, you wont be able to cut them in half, so be careful!.

2. Scrape off the skin and cut into 4 cm pieces. In a pot, add water (not listed) and vinegar, boil the burdock root until softened, and then drain in a colander..

3. Toast the sesame seeds if possible and grind in a mortar. Mix in the ingredients marked ●. This is the glaze..

4. Take the ingredients from Step 2 and while hot, coat generously with the glaze from Step 3. Dish up!.

When the roots are pounded the ends split, which is thought to multiply one's good fortune in the year to come.

The dishes are therefore typically prepared based on ancient methods of preserving food, like curing with salt or vinegar and simmering in sweetened soy.

Some of the traditional dishes are: Tataki Gobo (pounded Burdock with sesame): Gobo, or Burdock is a long root vegetable that symbolizes a long and stable life.

Recipe: Pounded burdock root with sesame sauce (Tataki gobo) Difficulty: ★☆☆☆☆ You can get burdock root at Grønland Frukt og Grønt.

Unluckily the burdock roots you can get in Norway are a lot tasteless and more spongy than Japanese one.