Burdock Root and Cod Simmered in Tomato Sauce
Italian-style soy sauce flavoring.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Divide each fillet into 4 equal-sized pieces, sprinkle each with salt and pepper, lightly dust wth flour and pat off any excess.
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Scrub and peel the burdock root, then shave into thin pieces and place these into vinegared water. Trim off the ends of the scallions and cut into 1.5 cm (0.6 in.) lengths.
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Heat the olive oil in a fry pan, cook (1) until browned on all surfaces and then remove.
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In the same fry pan saute the drained burdock root and scallions from (2), then sprinkle on a dash of both salt and pepper.
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Add the whole tomatoes to (4) while mashing and mixing in. Add in (3) and allow to simmer for 10 minutes. Adjust the flavor with the soy sauce and then serve onto plates.
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.
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