Recipe of Speedy Seasonal Spring Taste! Boiled Young Burdock (Leafy Burdock) - Logo collection for you

Seasonal Spring Taste! Boiled Young Burdock (Leafy Burdock). Great recipe for Seasonal Spring Taste! Young burdock (leafy burdock) is a vegetable you can only get in the spring. I wanted to create a special recipe that you could only enjoy once a year.

Drain well and serve with melted butter and freshly ground black pepper. (Wild Food) Sauteed Burdock Stems Leaf stems can be peeled and boiled. The leaves are large enough to wrap wild food in for campfire cooking, something most easily done if they are wilted by heat from the fire first. A popular Japanese dish using the taproot is kinpira gobo, julienned or shredded burdock root and carrot, braised with soy sauce.

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, seasonal spring taste! boiled young burdock (leafy burdock). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Seasonal Spring Taste! Boiled Young Burdock (Leafy Burdock) is one of the most well liked of current trending foods in the world. It's appreciated by millions every day. It's easy, it is fast, it tastes delicious. They're fine and they look wonderful. Seasonal Spring Taste! Boiled Young Burdock (Leafy Burdock) is something that I have loved my entire life.

Great recipe for Seasonal Spring Taste! Young burdock (leafy burdock) is a vegetable you can only get in the spring. I wanted to create a special recipe that you could only enjoy once a year.

To begin with this recipe, we must prepare a few ingredients. You can cook seasonal spring taste! boiled young burdock (leafy burdock) using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Seasonal Spring Taste! Boiled Young Burdock (Leafy Burdock):

1. Take 250 grams of Young burdock (leafy burdock).
2. Make ready 100 grams of Chicken thigh meat.
3. Prepare 400 ml of Dashi stock.
4. Make ready 1 tsp of Sugar.
5. Make ready 1 tsp of Mirin.
6. Prepare 1 1/2 tbsp of Usukuchi soy sauce.
7. Get 1 tbsp of Ground white sesame seeds.
8. Get 1 of Vegetable oil.

Young shoots boiled until tender, more if bitter. Young leaves boiled edible but bitter. Also leaves can be wilted by fire then used for wrapping food. Burdock has anti-bacterial and anti-fungal proprieties.

Instructions to make Seasonal Spring Taste! Boiled Young Burdock (Leafy Burdock):

1. Divide the young burdock into leaves, stems, and roots. This recipe doesn't use the leaves. Finely chop the chicken..
2. The roots are still short..
3. Remove the fuzz, strings, and thinner roots from the burdock root. Use the back of a knife to scrape off 2 mm pieces and soak in water. Slice the stems into 1 cm diagonal slices and soak in water. Then, strain through a sieve..
4. Heat oil in a pot. Once heated, add the chicken and cook..
5. When the surface of the chicken has cooked, add Step 3 and quickly stir-fry. Then, add the dashi, sugar, mirin, and usukuchi soy sauce. Once it comes to a boil, reduce the heat to medium and simmer for about 10 minutes..
6. Lastly, add the ground sesame seeds and mix to finish..

Though burdock is commonly used as a food, it is also added to different drinks, tinctures, and other herbal medicine. A young plant has edible roots without cooking. Simply peel and enjoy a root and it will taste like a crisp parsnip. However, the leaf stem of rhubarb is much more red in color. Burdock stems can have reddish streaks, but they're more maroon in color than bright red.

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