Savory and Sweet Braised Burdock Root (Uong Jorim)
Classic Japanese Home-Style Braised Burdock Root
Experience the authentic taste of burdock root, just like you’d find in a specialty Japanese home-style restaurant. This recipe for ‘Uong Jorim’ is delightfully savory with a subtle sweetness, making it a perfect side dish. It’s simple to prepare and a fantastic addition to your meal. Elevate your table with this elegant and flavorful Japanese burdock root dish!
Main Ingredients
- 3 burdock roots
Seasoning Ingredients
- 7 Tbsp soy sauce
- 4 Tbsp sugar
- 2 Tbsp sake (rice wine)
- 2 Tbsp mirin (sweet rice wine)
- 400ml dashi broth
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 2 Tbsp cooking oil
- Pinch of toasted sesame seeds
- 7 Tbsp soy sauce
- 4 Tbsp sugar
- 2 Tbsp sake (rice wine)
- 2 Tbsp mirin (sweet rice wine)
- 400ml dashi broth
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 2 Tbsp cooking oil
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, wash the 3 burdock roots thoroughly. Use a peeler or a knife to gently scrape off the outer skin. This step reduces any bitterness and ensures a tender texture.
Step 2
Cut the burdock root into bite-sized pieces. Typically, cut them into about 7-8cm lengths, then slice them lengthwise into quarters or eighths depending on their thickness. This helps the sauce penetrate well and improves the texture.
Step 3
Place the cut burdock root into a bowl of cold water. Adding 2 tablespoons of rice vinegar to the water will help prevent the burdock from discoloring and keep it crisp.
Step 4
In a pot, combine 600ml of water and a 10x10cm piece of kombu (dried kelp). Bring to a boil, then turn off the heat. After about 2 minutes, remove the kombu. This creates a flavorful dashi broth.
Step 5
Measure out 400ml of the prepared dashi broth. This will be used for braising the burdock and adding depth of flavor.
Step 6
Heat 2 tablespoons of cooking oil in a pan over medium heat. Drain the burdock root and add it to the pan. Sauté for a few minutes until the burdock looks slightly translucent. This helps it absorb the sauce better.
Step 7
Add the dashi broth (400ml), soy sauce (7 Tbsp), sugar (4 Tbsp), mirin (2 Tbsp), and sake (2 Tbsp) to the pan with the sautéed burdock. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer until the liquid has reduced and thickened into a glaze.
Step 8
Continue to simmer until only about 2 tablespoons of the liquid remain. Be careful not to reduce it too much, as it can become tough. Finish by turning off the heat, stirring in 1 tablespoon of sesame oil, and sprinkling with toasted sesame seeds.
Step 9
Your delicious Japanese-style braised burdock root is ready! It’s a perfect side dish that pairs wonderfully with rice. Enjoy this simple yet elegant addition to your meal. ^^
