Beaten burdock
Beaten with the back of a knife or a rolling pin, burdock mixed with sesame seeds makes a savory snack.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Peel the burdock root and rinse, then cut into 5 cm (2 in.) long pieces; for fatter pieces, cut into thirds or quarters. Put the pieces in a mix of vinegar and water for two minutes.
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Place a handful of rice in water (to help absorb the bitterness from the burdock root) and bring to a boil. Add the burdock root and boil until soft enough to easily poke with a fork.
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Drain the burdock root and discard the rice. Then lay the burdock root on a cutting board and tap lightly a few times with a pestle, rolling pin, or back of a knife. Season with (A) and 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.
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