Nutrient-Rich and Chewy Braised Burdock Root Stir-Fry Recipe
Burdock Stir-Fry vs. Braised Burdock: What’s the Difference? Discover the Secret to Delicious Burdock Stir-Fry!
Here’s a recipe for burdock root stir-fry, a delightful side dish with a wonderfully chewy texture and a subtle sweetness, prepared like a seasoned vegetable. It’s perfect as a staple for meals or as a delightful addition to bento boxes!
Main Ingredients- 400g fresh burdock root (approx. 2 roots)
- 2 Tbsp rice bran oil (or other neutral cooking oil)
- 1 Tbsp mirin (or rice wine)
Cooking Instructions
Step 1
First, prepare the fresh burdock root. Scrape off the skin cleanly with a knife, then wash it thoroughly under running water. To remove any earthy smell characteristic of burdock, soak it in water for about 10 minutes, or rinse it with water to which a little vinegar has been added. Once drained, thinly julienne the burdock root into pieces about 0.3-0.5 cm thick. Slicing it thinly will make it tender and allow the seasoning to penetrate better when stir-fried.
Step 2
Place the julienned burdock root in a bowl and add 1/4 cup of grain syrup. Gently mix and massage the burdock with your hands. Let it marinate for about 10 minutes, allowing the syrup to evenly coat the burdock. This step helps reduce any bitterness and infuses a mild sweetness, making it even more delicious.
Step 3
Heat 2 tablespoons of rice bran oil in a pan over medium heat. Add the burdock root that has been coated with syrup and stir-fry. Once the burdock starts to turn translucent, add 1 tablespoon of mirin and continue to stir-fry together. Mirin helps to eliminate any unwanted odors from the burdock and enhances its flavor. Be careful not to burn it while cooking.
Step 4
When the burdock has softened to some extent, add 3-4 tablespoons of seasoned soy sauce and stir-fry until well coated and slightly caramelized. You can adjust the amount of soy sauce according to your preference. It’s important to control the heat to prevent the burdock from burning and to achieve a glossy finish. Keep stirring to prevent the sauce from sticking to the bottom of the pan.
Step 5
Once the burdock is fully cooked and the sauce has reduced to a glaze, turn off the heat. Finally, stir in 1/2 tablespoon of plum balsamic vinegar. This adds a delightful sweet and sour note, significantly enhancing the overall flavor. Feel free to adjust the amount of vinegar to your liking. Transfer the finished burdock stir-fry to a serving dish and sprinkle with toasted sesame seeds for added nuttiness and visual appeal. Enjoy this delicious dish with a bowl of warm rice!
