Recipe: Perfect Burdock Root Kimpira Using a Staub Casserole

Burdock Root Kimpira Using a Staub Casserole. Kinpira gobo is braised burdock root. Kinpira is usually referred to as a way of cooking vegetables. Gobo is commonly used for making Kinpira.

Kinpira Gobo is a traditional Japanese dish often enjoyed at home and you might be familiar with it since it's typically served in bento box from Japanese markets. Can you eat burdock root raw? Kinpira gobo, the fried root with carrots, is served as an appetizer. credit: By ayustety from Still, you hear of people using burdock root and yellow dock for acne. You can cook Burdock Root Kimpira Using a Staub Casserole using 11 ingredients and 14 steps. Here is how you cook it.

Ingredients of Burdock Root Kimpira Using a Staub Casserole

1. Prepare 70 grams of Burdock root.
2. Prepare 50 grams of Thinly sliced beef.
3. It's 1/2 of to 2/3 tablespoon Sesame oil.
4. You need 2 tsp of A - Sugar.
5. It's 2 tsp of A - Mirin.
6. It's 2 tsp of A - Sake.
7. You need 2 of teaspoons...10 ml A - Soy sauce.
8. You need 2 tsp of A - Water.
9. It's 2 pinch of A - Dashi stock powder.
10. It's 1 tsp of and more B - Soy sauce.
11. It's 1 of B - Toasted sesame seeds.

Contradictory to those claims, several oriental herb extracts were. Burdock root has many potential health benefits including anti-inflammatory, anticancer, antidiabetic & more. Burdock root can also be used in cosmetics. It can block the enzyme that breaks down elastin, the protein that gives skin its elasticity.

Burdock Root Kimpira Using a Staub Casserole step by step

1. Slice the burdock root into slivers and soak in water to remove the bitterness. Drain in a colander and pat dry with kitchen paper..
2. Combine the A ingredients..
3. Cut the beef into 1.5 to 2 cm widths. This step is optional, but doing this will let the beef mix better with the burdock root..
4. Heat sesame oil in a casserole over a medium heat. Add the beef and fry..
5. After the beef is almost cooked through, add the drained burdock root and continue to fry..
6. When everything is evenly coated with oil, combine with the A ingredients. Mix all together and cover with a lid..
7. Cover with a lid and turn the heat to low. Set your timer for 8 minutes..
8. Turn the heat off after the 8 minutes are up. Let stand covered for 5 minutes..
9. Remove the lid. Add the B ingredients and cook over low-medium heat..
10. Fry the contents uncovered. Quickly stir and evaporate any excess moisture in the pot. It is done and you can eat it straight away..
11. I like bigger slivers of burdock root because they have a crispier texture. The beef absorbs the flavour well and is tasty. I love tsukudani, but I love kimpira more..
12. You can make this dish with just burdock root as well. In that case, use the same amount of burdock root, but reduce the amount of other ingredients by half. It is the best to use a 16 cm round pot as well..
13. Note: The taste and texture will vary according to the size of the burdock root pieces..
14. Adjust the cooking time if you cut the burdock into smaller and thinner pieces or if you use shop-bought shredded burdock root..

Burdock root is an underground tuber of greater burdock plant that found its use as a vegetable and medicinal herb. The plant burdock is a short biennial which believed to be native to the Northern Europe and Siberia. Kinpira Gobo is braised burdock root seasoned with soy sauce, sake and sugar. A simple vegan burdock root recipe thats packed with flavour and health benefits! Have you guys tried burdock before?