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Sunday, May 08, 2016

Burdock Kinpira



Burdock root is a recent addiction with me and my eleven year old, especially when pan-cooked as in this recipe, along with carrots and broccoli stems. Although intended as a side, we seem to make a meal of it every time.

Not quite the traditional flavoring here:
Braggs Liquid Aminos
Balsamic Vinegar
Sesame oil
Zhen Jiang Vinegar

Heat oil in a pan. Add the julienned or slivered burdock and carrots and broccoli stems. Sauté a bit, then add just enough of the flavoring ingredients to suit your taste, plus quarter cup water. Cover and cook till liquid is completely absorbed and the burdock root is tender enough.

I like a adding Balsamic vinegar for mildly sweet flavor and caramelization. 

Serve warm or chilled, garnish with sesame seeds and spring onions.

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