Peel burdock root and diagonally slice thinly 2
Peel the burdock root and julienne it (matchstick size)
Peel burdock root and cut it into long,
nd set aside.
Scrub burdock root skin. Cut into 1 1
Wash the sweet potato and burdock root well then wipe with paper
Wash burdock root and scrape off the thin, brown skin with back of knife.
Cut into 2-inch matchsticks.
Soak in water immediately to prevent change of color.
Pare carrots and cut into strips of the same length and thickness as the burdock.
Roast sesame seed in a dry skillet over low heat, stirring constantly to prevent burning.
When seed begins to pop, transfer to dry bowl.
Soak dried red pepper in water to soften.
Cut in half and squeeze out seed under water; chop finely.
Drain burdock and pat dry with paper towel.
Pare sato-imo thinly.
Rub with salt and rinse well in water to remove slime from surface.
Cut all ingredients into bite size pieces.
Soak lotus root and burdock root in water immediately to keep from discoloring.
Boil konnyaku lightly.
Scrape burdock root with the back of a
Peel or scrape the fresh burdock root, cut it into shavings (slender
hape. Wash the gobo or burdock root well then slice it thinly
hallow vertical cuts along the burdock root. Using a peeler, shave the
Peel gobo (burdock root) and carrot and cut into short, thin strips. Soak the.gobo strips in water for 5 minutes and drain well.
Heat vegetable oil in a saucepan, and stir-fry gobo for 2 minutes. Add carrot strips in the pan and stir-fry together for 3 more minutes.
Add water, sake, mirin, sugar and soy sauce, and cook until the liquid is gone.
1. Steam the burdock on a steamer rack over water 40 minutes or until tender enough to pierce with a fork. You may pressure cook for 15 minutes instead if you prefer.
2. Drain the burdock and put into jar.
3. Place a fork in the jar to prevent it from shattering.
4. Mix the vinegar and the water; bring to a boil.
5. Pour this over the burdock and stir in the remaining ingredients.
6. Remove the fork, cover and refrigerate at least 12 hours before serving. Lasts for weeks when refrigerated.
o medium, and add the burdock, kelp, and carrots; cook 5
edium high heat. Add the burdock, a pinch of salt and
ice cooker.
Slice lotus root thinly. Cut mushrooms into half
nd stir-fry the chicken, burdock, carrots and onion, about 5
crape the peel off burdock. Cut the burdock like you are sharpening
Clean squid, cut into pieces. Place squid on the grill and cook until there is no water in the squid. Mix burdock, peppercorn and garlic. Pour oil into a pan and add burdock mixture to this. Cook for several minutes, stirring constantly. Add squid. Mix fish sauce, sugar and Sriracha Sauce and add to pan mixture. Serve at once over rice or noodles.
daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu