Burdock Root Simmered until Dry RecipeOrigin: Fusion Period: Modern |
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Burdock is a biennial plant and the root is best dug up during the autumn of their first year (you cannot mistake them because of the roots). The roots themselves can go down very deep so you will need a spade and they are easiest dug up in sandy soil. A single root will provide a substantial meal. This is a Japanese-inspired dish (where burdock is a common root vegetable) that makes the most of this particular wild food's flavour Ingredients:
1 large burdock root (about 700g to 900g) 
Burdock Root Simmered until Dry Preparation:Method:Wash the burdock root thoroughly then peel away the skin. Slice the root into long thin pieces (as you would ginger) then place in a wok or large pan. Cover with water and add the soy sauce and ginger. Bring the mixture to a boil then reduce to a simmer and cook, covered for 15 minutes. Take off the lid and allow all the liquid to evaporate (but make certain the burdock pieces do not scorch). Serve immediately as an accompaniment. |
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