Mixed Flavors Noodles with Thick Sauce
Buckwheat noodles and a variety of vegetables with pork in a hearty sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the pork into 2 cm (1 in.) wide slices and use a peeler or knife to shave the burdock root into thin slices. Cut the carrot into short strips and slice the shiitake mushrooms thin.
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Heat oil in a pan and quickly heat half of the noodles until lightly browned, then place on a dish. Repeat with the second serving of noodles.
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Heat oil in a pan again, then add the pork and fry. Add the vegetables from (1) in order and continue frying.
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Add (A) and cook until the vegetables soften. Add starch to thicken the sauce. Season with sesame oil, then serve over soba with chopped trefoil.
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.
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
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