serves
4
prep
10 minutes
cook
15 minutes
difficulty
Mid
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 1 burdock root (goubo)
- 1 tsp vegetable oil
- 1 dried red chilli, sliced
- ½ tsp sesame oil
- 1 tsp toasted sesame seeds
Kinpira braising stock
- 60 ml (¼ cup) water
- 2 tbsp sake
- 1 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp sugar
Standing time 10 minutes
Cooling time 1 hour
Instructions
To prepare the burdock root, rinse under running water to remove any dirt. With the back of a knife, scrape the skin of the burdock to remove some of the tough outer layers. Do not completely peel the burdock, as the skin contains a lot of its flavour. Make one or two cuts lengthways into the thick end of the burdock root and, over a large bowl of acidulated water (water with a splash of lemon juice or vinegar added), shave the burdock into small strips. The action is like whittling, or sharpening a pencil. Allow the burdock to stand in the acidulated water for about 10 minutes or until the water turns golden brown. Strain the burdock well.
Heat the vegetable oil in a wide saucepan or frying pan. Cook the burdock for 2-3 minutes.
Combine the kinpira braising stock ingredients and add to the burdock. Add the chilli. Bring to a simmer, and simmer for 10 minutes or until the liquid is completely evaporated. Transfer to a plate or bowl and allow to cool to room temperature. To serve, drizzle over a little sesame oil and scatter with sesame seeds.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
