This adaptation of a traditional Japanese recipe is the recipe creator's favorite way to enjoy burdock, especially during the late fall and winter months.
- 3 burdock roots (each approximately 12 inches long)
- 2 large carrots, cut into julienne strips
- 2-3 tsp light or Mitoku Toasted Sesame Oil
- ¼ tsp sea salt
- 2 tbsp Mitoku Organic Mirin
- 1tbsp Mitoku Organic Tamari Soy Sauce
- Pinch cayenne pepper or Japanese 7-spice (optional)
- Scrub burdock well, and cut into very thin, 2-inch-long julienne strips. Immediately submerge strips in cold water to prevent discoloring.
- Heat oil in a frying pan or heavy saucepan. Add drained burdock, and sauté over medium heat for several minutes.
- Add water, if necessary, to prevent scorching. Cover and cook over medium-low heat 10-15 minutes, or until burdock is nearly tender.
- Add carrots, salt, and one tablespoon mirin. Sauté briefly. Cover and let cook. Check often to be sure vegetables are not sticking to the bottom of the pan.
- When the liquid in the skillet is absorbed, add one tablespoon tamari, another tablespoon mirin, and pinch of cayenne pepper or Japanese 7-spice (if desired). Toss, cover, and cook briefly until tender, adding 2 tablespoons water if necessary.
- Transfer to a bowl and serve hot.
Recipe by John & Jan Belleme