Crispy and Flavorful Braised Burdock Root
The Ultimate Crispy Burdock Root Braise Recipe: A Nutritious Vegetarian Side Dish
Introducing a burdock root braise that’s irresistibly crunchy and deeply flavorful with every bite! This recipe creates a perfectly crisp burdock root stir-fry, packed with both taste and nutrition, making it a must-have superfood for your children’s meals. Burdock root is rich in saponins and polyphenols, offering numerous health benefits for growing kids. While burdock has a slightly bitter taste, a quick blanching process effectively mellows it out, making it palatable even for picky eaters. Elevate your child’s health by preparing this delicious burdock root side dish and help them grow strong like a superhero!
Main Ingredients (Measurements: Tablespoons, Measuring Cups)- Burdock root, after preparation, 240g
- 3 Tbsp Soy Sauce
- 2 Tbsp Brown Sugar (white sugar can be substituted)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin)
- 2 Tbsp Cooking Oil
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
- 150ml Dried Kelp Broth (made with 2 pieces of dried kelp)
For Blanching Burdock (Measurements: Tablespoons, Measuring Cups)- 0.5 Tbsp Coarse Salt
- 1 Tbsp Vinegar
- 0.5 Tbsp Coarse Salt
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
First, prepare the kelp broth by soaking 2 pieces of dried kelp in 150ml of water for about 10 minutes. This step extracts the umami from the kelp, enhancing the overall flavor of the braise.
Step 2
It’s best to purchase burdock root with soil still on it for maximum freshness. Gently scrub the burdock root under running water using a soft scouring pad to remove any dirt. Then, use a vegetable peeler to thinly peel the skin. Try not to peel too much, as the skin also contains nutrients.
Step 3
Once peeled, slice the burdock root into julienne strips, about 0.5cm thick, for easy eating. Slicing them too thinly might cause them to break apart, so aim for a moderate thickness.
Step 4
To prevent browning and to remove the slightly bitter and pungent taste, immediately soak the julienned burdock root in a bowl of water mixed with 1 tablespoon of vinegar. This step not only keeps the burdock from discoloring but also ensures a smoother taste when braised.
Step 5
After soaking in the vinegar water for about 10 minutes, lightly rinse the burdock root under running water and then drain it thoroughly in a colander. Ensuring excess water is removed will prevent the pan from becoming too watery during the stir-frying process.
Step 6
Pour enough water into a pot to fully submerge the burdock root and bring it to a boil over high heat. This step is crucial for tenderizing the burdock root.
Step 7
Once the water is at a rolling boil, add 0.5 tablespoon of coarse salt and 1 tablespoon of vinegar. Then, add the prepared burdock root. From the moment the water starts boiling again, blanch the burdock for 5 minutes. After blanching, drain the burdock in a colander without rinsing it in cold water; the residual heat will continue to cook it.
Step 8
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add the drained burdock root and stir-fry until the edges start to look slightly translucent.
Step 9
As the burdock becomes translucent, add 2 tablespoons of brown sugar and stir-fry until the sugar melts and coats the burdock. If brown sugar is unavailable, white sugar works too. Once coated with sweetness, add 0.5 tablespoon of minced garlic and continue to stir-fry, allowing the aroma to develop.
Step 10
Next, add 3 tablespoons of soy sauce and 1 tablespoon of cooking wine. Stir-fry until all ingredients are well combined. The soy sauce and cooking wine add depth and savory notes.
Step 11
This step of stir-frying until the seasonings are well absorbed by the burdock is key to achieving a superior flavor in the braised dish. Focus on allowing the burdock to soak up all the delicious marinade.
Step 12
Pour in the prepared 150ml of kelp broth and bring it back to a simmer. Once simmering, reduce the heat to medium, cover the pot, and let the burdock braise until the liquid reduces and the burdock absorbs the flavors. Occasionally lift the lid to stir the burdock, ensuring it doesn’t stick to the bottom, and check the liquid level.
Step 13
When the liquid has reduced significantly and the burdock is well-seasoned, remove the lid and continue to stir-fry until almost all the moisture has evaporated. This will result in a rich and intensely flavorful burdock braise.
Step 14
Turn off the heat, drizzle in 1 tablespoon of sesame oil, and sprinkle generously with toasted sesame seeds. Give it a final mix, and your delicious, crispy braised burdock root is ready!
