Nutrient-Rich! Crispy Braised Burdock Root Recipe
Minimize Nutrient Loss! Irresistibly Crispy Braised Burdock Root That Rivals ‘Rice Thieves’
Introducing a healthy braised burdock root recipe that minimizes nutrient loss, allowing you to fully enjoy its natural flavor and benefits! It’s common to soak burdock root in vinegar water to prevent browning or in plain water to remove bitterness, but this unfortunately leads to a significant loss of valuable nutrients. This recipe reveals a special method to ensure you consume all of burdock root’s goodness without these preparatory steps. Experience the ultimate side dish that is not only crispy and flavorful but also incredibly healthy!^^
Main Ingredients
- 1kg burdock root
- 20 almonds
- 20 whole garlic cloves
- 5 dried chili peppers
Seasoning Ingredients
- 3 Tbsp soy sauce
- 6 Tbsp rice syrup (or corn syrup)
- 1/2 cup water (approx. 100ml)
- 3 Tbsp soy sauce
- 6 Tbsp rice syrup (or corn syrup)
- 1/2 cup water (approx. 100ml)
Cooking Instructions
Step 1
First, prepare the burdock root. It’s best to use burdock root with its skin on to retain maximum nutrients. If it’s dirty, gently scrub away the soil with a brush; do not peel it as the skin is rich in nutrients!
Step 2
Wash the cleaned burdock root thoroughly and julienne it thinly. Using a mandoline slicer will help you achieve uniform cuts. I prefer cooking burdock and lotus root with their skins on. Burdock root can brown quickly upon contact with air. While many soak it in vinegar water or plain water to remove bitterness, burdock root is not toxic and doesn’t require these steps! Soaking it in water will actually leach out nutrients, so please proceed with cooking directly without any unnecessary soaking.^^
Step 3
Now, it’s time to cook the burdock root. In a pot, combine 3 Tbsp soy sauce, 6 Tbsp rice syrup, and 1/2 cup water. Bring this soy sauce mixture to a boil first. Once boiling, add the julienned burdock root. Cover the pot and let it simmer over low heat until the burdock root softens slightly. Be careful not to overcook it, as it can become mushy.
Step 4
Once the burdock root has softened slightly and wilted, drain it using a colander and set it aside. This step helps the seasoning to penetrate better and reduces the overall cooking time.
Step 5
Bring the remaining soy sauce mixture in the pot back to a simmer. Add the 20 whole garlic cloves, 20 almonds, and 5 dried chili peppers, and let them simmer together. When the sauce thickens and becomes stringy, resembling a sticky thread, add the reserved burdock root back into the pot. Stir everything together until the burdock root is well coated with the glaze. Your delicious braised burdock root is now complete!
Step 6
The well-braised burdock root offers a delightful crispy texture. The addition of dried chilies also imparts a subtle, pleasant spiciness that complements the dish wonderfully. It’s truly an excellent side dish for any meal!
Step 7
Finally, sprinkle some toasted sesame seeds on top for a visually appealing and flavorful finish. (Note: Allowing it to sit overnight can enhance its chewy texture due to the sweetness of the rice syrup, making it even more delicious. However, remember that soaking in water beforehand will reduce its nutritional value.) ★ We highly recommend this braised burdock root made with whole garlic, almonds, and dried chilies for added depth of flavor! ^^
