Boiled Burdock Root and Beef

Boiled Burdock Root and Beef

Softened burdock root and beef in a hearty combination.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

a dash

200 g (7 oz)

1 tbsp


2 tbsp


  1. Gently wash the burdock with a brush under running water. Flatten with a rolling pin, and cut into 5 cm (2 in.) lengths and soak in vinegar. Cut the konnyaku into 5 cm (2) in sticks.
  2. Roast the katsuobushi in a pot until crispy over low.

    • Make sure pot is dry before roasting for best results.
  3. Pour and spread sesame seed oil in another pot, fry the burdock root and konnyaku. Once mostly cooked, add in the beef and stir fry together. Pour in (A) and roast.
  4. Add the roasted katsuobushi, mix well and serve.

Cooking Basics

Burdock root - peeling

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.


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