Asian food recipes : Japanese Food Recipes - Burdock Root with Soy and Sesame

Collection Of Finest Quality Asian Recipes
Asian Recipes, Asian Cuisine, Asian Cooking, Asian Food. Collection of Thai food, Japanese food, Chinese food, Malaysian food.... Only serve you the unique and delicious Asian recipes.

Burdock Root with Soy and Sesame

Asianfood-recipes : various delicious Asian cuisines around Asean region.
Home ( Asianfood-recipes ) Chinese Recipes Thai Recipes Japanese Recipes Malaysian Recipes	Indonesian Recipes Rice & Noodles Hawkers Food Asian Salads Seafood Recipes	Asian Vegetarian Asian Eggs Cuisines Tofu / Bean Curd Recipes Hot & Spicy Cuisines Health & Nutrition Articles	Diet & Eating Fit Articles Food Articles Glossary Conversion Guide Bookmark This Site

Burdock Root with Soy and Sesame

Serves : 4
Preparation time : 10 minutes + 10 minutes soaking
Cooking time : 15 minutes

Ingredients :

350g burdock root, scraped and cut into thin sticks
2 tablespoons white vinegar or rice wine vinegar
2 teaspoons Japanese (or Chinese) sesame oil
1 small caarrot, cut into thin sticks
60ml sake
60ml water
2 tablespoons sesame seeds, pan roasted until brown

Dashi Mixture :
2 teaspoons sugar
1/2 teaspoon dashi powder dissolved in 90ml water
2 tablespoons mirin
2 teaspoons soy sauce

Method :

Soak burdock in a bowl of water with vinegar. Set aside 10 minutes and drain.
To prepare Dashi Mixture, combine sugar, dashi water, mirin and soy sauce in a small bowl. Set aside.
Heat sesame oil in a saucepan over medium heat and cook drained burdock for 3 minutes or until tender. Add carrots and continue cooking for 2 minutes or until carrots are tender. Mix sake and water and add to pan. Reduce heat to low, cover and cook for a further 2-3 minutes or until almost all liquid is absorbed.
Remove lid and add Dashi Mixture. Increase heat to high and cook for 2 minutes or until liquid reduces and thickens, taking care not to let it burn. Stir in sesame seeds and serve in small individual dishes.

Burdock is a long, skinny root, rich in fiber and nutrients. It should be scraped, and not peeled before use as much of its flavor is close to the skin. It may be substituted with French beans.

Weight Converter
Key in value & click anywhere outside the box to convert! Weight Converter Pounds (lbs) Ounces (oz) Grams (g) * 1000 g = 1 kg

Latest Recipes

- Egg Braised Sliced Fish - Wok-Fried Monkey-Head mushroom & Assorted Capsicum with Black Pepper - Steamed Crystal Vegetarian Dumpling on Spinach Puree - Stir-fried Tofu with Chicken, Egg and Vegetables - Deep-Fried Sweetbreads - Chinese Cabbage in Cream Sauce - Grilled Beef with Hot Basil and Chilli Sauce - Tom Yam Soup - Stir-fried Clams in Roasted Chilli Paste - Stir-fried Rice Stick Noodles - Thai Stewed Beef - Crabmeeat Soup - Duck with Black Beans - Egg Foo Yung - Chicken and Almonds - Pork and Leek Soup - Pork in Ground Rice - Stuffed Cucumber - Classic Thai Fried Rice - Sarong Prawns

Subscribe to RSS feed and keep yourself
up-to-date with our frequently updated Asian food recipes.

Last Updated: 29/8/08