Burdock root has been consumed as food in Asia for centuries. The plant has been used in traditional Chinese medicine to clean the liver and improve blood quality, treat sore throat and colds and more. Preclinical data suggests burdock has anti-inflammatory, antibacterial, antidiabetic, anticancer, and liver protecting effects.
Japanese Burdock Root Recipe
Burdock may be found in most Asian grocery stores. You may peel it using a peeler or the back of your kitchen knife.
1 burdock root, peeled, cut into 2 inch pieces and julienned
1/2 carrot, peeled, cut into 2 inch pieces and julienned
1 cup of dashi stock
1 Tbsp olive oil
1 Tbsp toasted sesame seed oil
1 Tbsp toasted white sesame seeds
2 Tbsp sake
1 Tbsp mirin
1 Tbsp soy sauce
3 drops of any vinegar
Sea salt and chili pepper powder to taste
Optional: you can skip the dashi stock for chicken stock
Soak prepared burdock root in cold water with vinegar.
Rinse and change water 3 times, or until the water becomes clean. Leave burdock soaking in water until you're ready to stir fry.
In a hot frying pan, add olive oil and stir fry well-drained burdock for 3 minutes.
Add in carrots and continue to stir fry for 1 minute.
Add dashi, sake, mirin, soy sauce and simmer until liquid is almost gone.
Toss with sesame oil, sesame seeds, salt and chili pepper powder to taste.
Serve warm or at room temperature.
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