Chewy and Sweet Braised Burdock Root
The Ultimate Golden Recipe for Delicious Braised Burdock Root!
Experience the perfect balance of sweet and savory with this chewy and crunchy braised burdock root. I’ll share my super simple, golden recipe that’s sure to become a family favorite. It’s a fantastic side dish!
Main Ingredients- 2 Burdock Roots (choose ones that are not too thick)
- Water (for blanching)
- 2 Tbsp Vinegar (for blanching)
- 3 Tbsp Soy Sauce (for braising liquid)
- 3 Tbsp Mirin (for braising liquid, removes gaminess)
- 2 Tbsp Oligosaccharide (for braising liquid, adds shine)
- 1 Tbsp Sugar (for braising liquid, adds sweetness)
- 1/2 Cup Water (for braising liquid)
- 2 Tbsp Sesame Oil or Perilla Oil (for nutty flavor)
- 2 Tbsp Cooking Oil (like canola oil, for tenderness)
- A pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, you’ll need to peel the burdock root thoroughly. Using a vegetable peeler makes this process quick and easy. If you don’t have a peeler, you can gently scrape off the skin with the back of a knife.
Step 2
Once peeled, cut the burdock root into long, thin matchsticks. Cutting them as thinly as possible will result in a pleasant texture after braising and ensure they absorb the flavors well. Thin strips are key for enjoyable eating, even for children!
Step 3
Thinly julienned burdock root can easily turn brown when exposed to air. To prevent this, fill a bowl with plenty of water and add 2 tablespoons of vinegar. Submerge the burdock root in this mixture for about 10 minutes to keep it fresh and prevent discoloration.
Step 4
While the burdock is soaking, let’s prepare the braising sauce. In a small bowl, combine the soy sauce, mirin, oligosaccharide, sugar, and 1/2 cup of water. Stir well until the sugar is completely dissolved.
Step 5
Now, heat a pan over medium heat and add 2 tablespoons of sesame oil (or perilla oil) and 2 tablespoons of cooking oil (canola oil is recommended), in a 1:1 ratio. Once the oil is warm, add the julienned burdock root. Sauté for about 2 minutes, allowing the burdock to absorb the oil. This step helps to remove any raw smell and develop a better texture.
Step 6
As the burdock starts to soften and wilt from sautéing, pour the prepared braising sauce into the pan. Reduce the heat to medium-low. Stir occasionally to prevent the sauce from burning, and let it simmer gently until the burdock is well-braised and tender. Slow simmering allows the flavors to penetrate deeply.
Step 7
When the sauce has reduced to a syrupy consistency and coats the burdock with a nice sheen, turn off the heat. Finally, sprinkle generously with toasted sesame seeds for an extra nutty aroma. Your delicious braised burdock root is ready to be served! Enjoy it with your meal.
