Simmered Burdock and Pollack/Cod Roe

Deliciously and deeply-flavored burdock root.

Cooking time

15 minutes

Calories

93kcal

Sodium

0.7g

Nutrition facts are for one serving.

gobo
tarako

Ingredients(Servings: 2)

Directions

Scrape the skin off of the burdock root, and then chop into 5 cm (2 in.) lengths. Cut any thick pieces in half(lengthwise), place all pieces into water, then drain.
Pour (A) and 100 ml (3.4 fl. oz.) of water into a pot. Add in (1) and boil until soft.
Remove the thin skin on the pollack/cod roe, and use the cooking sake to spread thin and soften.
Add (3) to (2) and simmer until the color of the pollack/cod roe changes (becomes paler).

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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