[Burdock recipe] You'll want to hold it in your arms and eat it! Super easy rice dish and salad that can also be used in New Year's dishes

Hello. I am Ayumi Nakaganji, a chef.

This time, we will introduce a burdock recipe.

Maybe it's because I'm lacking dietary fiber, but sometimes I just crave it. Burdock root, which is available in the winter, has a nice texture and aroma. One of the attractions of kinpira gobo is that the flavor and texture change depending on how you cut it.

1: Simple and delicious with just a few ingredients! "Burdock and minced meat rice"

Korean beef stock powder seasoning sold under product names such as "Dashida" and "Kamchimi". Have you ever received it as a souvenir or bought it on a trip to Korea, but not used it all up? I also found a lot of it in my kitchen when I was cleaning up at the end of the year.

This beef is so good that it can be used in seasoned rice! It goes really well with thickly cut burdock root. It's so delicious you won't be able to stop eating it.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Rice・・・2 cups
Burdock・・・120g
Beef stock (powder)...2 tablespoons
Mixed ground meat・・・100g
Green onion (finely chopped) - appropriate amount

<How to make>

(1) Wash the rice and soak it (30 minutes in summer, 60 minutes in winter). Wash the burdock root with a scrubbing brush and cut it into thick chunks.

(2) Drain the rice thoroughly in a colander and place in a rice cooker. Add water (not included in the recipe) up to the 2 cups mark, add the beef stock and mix. Place the ground beef and burdock on top and cook.

(3) Once cooked, mix well and serve in a serving bowl with green onions sprinkled on top.

Since you want to enjoy the flavor of the burdock, there is no need to soak it in water.

2: You'll want to hold the bowl as you eat it! "Burdock with sesame mayonnaise and bonito"

The burdock is cut along the grain, giving it a nice crunch. The crunchy texture, fragrant sesame and bonito... you could eat this forever.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Burdock・・・120g
Dried bonito flakes・・・5g
White sesame seeds... 1 tablespoon
Mayonnaise...2 tablespoons
Salt...1 teaspoon

<How to make>

(1) Wash the burdock root skin with a scrubbing brush or similar, cut it into 3 cm lengths, cut it into strips, and then slice it into thin strips.

(2) Bring about 600ml of water (not included in the recipe) to a boil in a pot, add salt and boil (1) for about 1 minute (adjust the amount depending on the thickness of the burdock). Drain in a colander and let cool.

(3) Add bonito flakes and white sesame seeds to a frying pan and fry until fragrant. When the mixture becomes fragrant, add it to a mortar and pestle and grind.

(4) Add the burdock root (that has been thoroughly drained) and mayonnaise to (3) and mix.

Try cutting the burdock into matchstick-sized pieces. When boiling the burdock, it's important to add plenty of salt so that the flavor penetrates the burdock. You can skip step (3) by using ground sesame seeds and dried bonito flakes as is, but frying it once will greatly enhance the aroma. It's also recommended as a substitute for the pounded burdock you eat during the New Year holidays.

Burdock is a vegetable that is sensitive to drying. Use it as soon as you buy it, or buy one with the dirt still on it, wrap it tightly in newspaper, and store it in a plastic bag. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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