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Burdock Root with Soy and Sesame
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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
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.
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