Simple Way to Prepare Yummy Burdock Root Kimpira Using a Staub Casserole

Hey everyone, welcome to my recipe site. Today I will show you how to prepare a special dish, Burdock Root Kimpira Using a Staub Casserole. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Burdock Root Kimpira Using a Staub Casserole Recipe. Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce. The most common ingredients used for Kinpira is gobo and carrot, but lotus root is another common ingredient for this cooking style.

You can cook Burdock Root Kimpira Using a Staub Casserole using 11 ingredients and 14 steps. Here is how you cook that.

Ingredients of Burdock Root Kimpira Using a Staub Casserole

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

Kimpira sautéed Burdock is a dish mede from three different root vegetables.It stands for one of the japanese dishes containing rich nutriments of root.Although burdock root is the most popular form of kinpira, carrots, lotus roots and other vegetables are also used, either alone or in To prepare the burdock root, rinse under running water to remove any dirt.With the back of a knife, scrape the skin of the burdock.

Burdock Root Kimpira Using a Staub Casserole instructions

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..

Have you guys tried burdock before?Burdock kinpira is a simple and homey dish—its richness makes it a welcome complement to meals served with rice.Since burdock is denser than most pickling candidates, I like to parboil the root for two minutes prior to beginning the pickling process.

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.Contradictory to those claims, several oriental herb extracts were.The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style.Gobo is hard and looks like a tree root, but it gets quite soft when cooked and then it has a mild but distinct flavor.