Braised Burdock Root with Beef

Braised Burdock Root with Beef

Deliciously sweet and salty with the help of soy sauce and mirin

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3-1/2 oz.)

50 g (1-3/4 oz.)

30 g (1 oz.)

80 g (2-3/4 oz.)

cooking oil

as needed

1 tsp


1-1/2 Tbsp


  1. Cut the beef into bite-size pieces.
  2. Scrape the spine of a kitchen knife against the burdock root to remove the outermost layer, then julienne into 5 cm (2 in.) long pieces and rinse with water.  Julienne the carrot into 5 cm (2 in.) long pieces.
  3. Cut the potato into 5 cm (2 in.) long sticks as well, and rinse with water.
  4. Heat cooking oil in a frying pan, and stir fry (2) well.
  5. Add and coat all of the ingredients with the sesame oil.  Then, add the beef (1) and potatoes (3) and saute.
  6. Pour in (A), cook until the cooking liquid is almost gone, then serve on a plate.  If desired, place julienned snow peas on top, and sprinkle with seven spice chili powder.

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.

Burdock root - matchstick juliennes

Scrape the burdock root with a knife, and cut into 5 cm (2 in.) length pieces. Then place in water and cut into planks of around 3 mm (0.1 in.), gradually sliding and stacking these planks. Lastly, thinly julienned into widths of around 3 mm (0.1 in.).

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.


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