Thin Tofu Noodle Burdock Root Simmered in Soy Sauce
Simmered Tofu Noodles and Burdock Root, thinly sliced, great for toddlers!
I’ve made a side dish by thinly slicing burdock root, a root vegetable, so it’s easy for toddlers and children to eat, and simmering it with tofu noodles.
Ingredients- 1 Burdock root
- 1 pack Tofu noodles
- A little Green onion
Seasoning- 2 Tbsp Olive oil
- 1 tsp Minced garlic
- 2-3 Tbsp Soy sauce
- 2-3 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Cooking sake (or Mirin)
- 100ml Water
- Allulose to taste (sugar substitute)
- A little Sesame oil
- A little Sesame seeds
- 2 Tbsp Olive oil
- 1 tsp Minced garlic
- 2-3 Tbsp Soy sauce
- 2-3 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Cooking sake (or Mirin)
- 100ml Water
- Allulose to taste (sugar substitute)
- A little Sesame oil
- A little Sesame seeds
Cooking Instructions
Step 1
Peel the burdock root. Insert a chopstick into one end and use a vegetable peeler to thinly shave the burdock root in a spiral motion. This method allows you to create long, thin slices without breaking the burdock, making it easier to handle.
Step 2
Prepare the tofu noodles by rinsing them under cold water and draining well. Cut them into bite-sized pieces (about 2-3 inches long). Finely chop the green parts of the green onion to use as a garnish.
Step 3
Heat 2 tablespoons of olive oil in a pan over medium heat. Add 1 teaspoon of minced garlic and sauté for about 20 seconds until fragrant, being careful not to burn the garlic. Reduce the heat to medium-low and add the tofu noodles. Stir-fry for about 1 minute. Then, add the thinly sliced burdock root and stir-fry together. Add 2-3 tablespoons of soy sauce, 2-3 tablespoons of oligosaccharide, 1 tablespoon of cooking sake, and 100ml of water. Mix well to coat everything evenly with the sauce. Increase the heat to medium-high and cook for 1-2 minutes, then reduce the heat and let it simmer until the liquid has reduced and the burdock is tender.
Step 4
Once most of the liquid has been absorbed and the sauce has thickened, add the chopped green onions and a sprinkle of sesame seeds. Stir-fry for another minute until the green onions are slightly wilted and everything is well combined. Just before turning off the heat, drizzle in a little sesame oil for added aroma and flavor.
Step 5
Immediately transfer the finished dish to a separate plate or tray. Leaving it in the hot pan will continue to cook it, potentially making the burdock and tofu noodles mushy. Cooling it down quickly helps maintain the desired texture.
Step 6
I made a burdock root side dish after a long time. Because it’s simmered thinly, even children can eat it softly, and they say it’s deliciously crunchy. It’s a great side dish!
