Savory Braised Burdock Root and Fish Cake
Burdock Root Dish: Beyond a Side Dish! Burdock and Fish Cake Stir-fry (Perfect for Packed Lunches/Bento)
Quickly make a delicious braised dish with burdock root, carrots, and fish cake.
Main Ingredients- Prepared burdock root 180g
- Square fish cakes 2 sheets (approx. 130g)
- Carrot 1 (approx. 80g)
- Vegetable broth 2/3 cup (or water)
Seasoning- Soy sauce 3-4 Tbsp
- Dark soy sauce 2 Tbsp (if unavailable, use regular soy sauce and increase the honey syrup)
- Rice honey syrup 3 Tbsp (adjust sweetness)
- Ginger syrup 1 tsp (optional, or a pinch of ginger powder)
- Cooking wine 1 Tbsp
- Sesame oil
- Toasted sesame seeds
- Soy sauce 3-4 Tbsp
- Dark soy sauce 2 Tbsp (if unavailable, use regular soy sauce and increase the honey syrup)
- Rice honey syrup 3 Tbsp (adjust sweetness)
- Ginger syrup 1 tsp (optional, or a pinch of ginger powder)
- Cooking wine 1 Tbsp
- Sesame oil
- Toasted sesame seeds
Cooking Instructions
Step 1
First, peel the burdock root thoroughly, then slice it thinly on an angle into about 5-7cm lengths. Place the prepared burdock root and 2/3 cup of vegetable broth (or water) in a pot and simmer for about 5 minutes to soften the burdock. This step helps reduce any bitterness and allows the braising liquid to be absorbed better.
Step 2
Wash the carrot and julienne it into similar lengths as the burdock. Cut the square fish cakes into bite-sized pieces, also similar in length to the burdock. Add the prepared carrot and fish cake to the pot with the burdock.
Step 3
Now, let’s make the delicious braising sauce! Add 3-4 Tbsp of soy sauce, 2 Tbsp of dark soy sauce, and 3 Tbsp of rice honey syrup to the pot. (Feel free to adjust the sweetness to your preference. If you don’t have dark soy sauce, you can use regular soy sauce and increase the honey syrup slightly.)
Step 4
Next, add 1 Tbsp of cooking wine for depth of flavor and 1 tsp of ginger syrup for a subtle sweetness and aroma. If ginger syrup is not available, a tiny pinch of ginger powder can be used.
Step 5
With all the seasoning ingredients ready, cover the pot and let it simmer gently over medium-low heat. Stir occasionally to ensure the ingredients are well coated with the sauce. (It’s best to bring it to a boil over high heat first, then reduce to medium-low.)
Step 6
If you have any leftover kelp from making vegetable broth, slice it thinly and add it to the pot while braising. The umami from the kelp will add a richer flavor. (This step is optional if kelp is unavailable.)
Step 7
Heat control is key! Start on high heat until it begins to boil, then reduce to medium heat. As the liquid reduces, lower the heat to low and let it simmer slowly, stirring frequently to prevent sticking. Constant stirring is essential to prevent burning.
Step 8
Finally, continue to braise until the liquid has mostly evaporated and the mixture is glossy. Turn off the heat when there’s just a little bit of sauce left at the bottom of the pot. Be careful not to over-reduce it, as it can become dry.
Step 9
Once the heat is off, drizzle a little sesame oil and sprinkle toasted sesame seeds on top for a final touch. Your delicious braised burdock root and fish cake is ready! It’s wonderful served over a bowl of warm rice.
