Braised Burdock Root – Stir-Frying Without Blanching Gives a Much Better Texture

Steps

1. 1

   Place burdock root in a large bowl, peel with a vegetable peeler, and trim both ends.

2. 2

   Add 2T vinegar to a generous amount of water.

3. 3

   Julienne the burdock root while submerged in the vinegar water.

4. 4

   Rinse the burdock root vigorously in cold water.

5. 5

   Heat 3T cooking oil in a pan and stir-fry the burdock root for 3 minutes.

6. 6

   Add enough water to just cover the burdock root, along with 8T dark soy sauce, 2T sugar, 2T corn syrup, and 2T mirin, then braise.

7. 7

   Once bubbling from the bottom, add 2T more corn syrup, turn off the heat, and finish with 1T sesame oil and sesame seeds.