Baked Wheat Gluten and Burdock Root
Ingredients(Servings: 2)
Directions
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Shave the skin from the burdock root and cut into long, thin shavings. Soak in water for 5 min., and scoop away the scum that will form on the surface.
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Heat (A), (B) and (1) in a pot over medium heat. Let the burdock simmer for 3-4 min. or until soft.
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Add in the baked wheat gluten pieces and simmer, allowing the broth to soak in well.
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Pour in the beaten eggs, cover and cook over low heat for 2-3 min. until they are half-cooked but still loose.
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Arrange on a plate, dress with trefoil leaves.
Cooking Basics
Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.
Scrape off the skin, lay a kitchen knife against the burdock root in a manner to start shaving off from the end and then proceed to shave off thin pieces. Have a bowl full of cold water ready to directly catch the burdock root shavings.
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