Boiled Okara and Vegetables
Ingredients(Servings: 2)
Directions
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Peel the carrot. Slice into 3 cm (1 in.) long rectangular slices. Rinse off the burdock, then use a peeler to shave into long thin strips and soak these in water. Boil the konnyaku strips (if not sold pre-cut, slice up the yam cake into 3 cm / 1 in.) long rectangular slices) , rinse the green onion and chop up finely.
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Heat the vegetable oil in a pot. Saute the carrot and burdock strips. Once softened add in and saute the konnyaku as well.
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Add the okara to (2), mix and saute all together. Pour in (A) and continue to stir with a wooden spatula until most of the broth has disappeared. Be careful not to let the contents burn. Finish by adding the green onion, quickly combine together and then serve.
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.
If you quickly place the yam cake into boiling water (parboil) the distinct odor of the yam cake will be removed, flavor and seasonings will be soaked up easier, and the rubbery texture will be refreshed. The appropriate boiling time is for 2 to 3 minutes in water that is at a rolling boil. Avoid over-boiling as this will result in hard yam cake.
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