Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani

Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani

This tsukudani (salty-sweet condiment) is made with finely chopped boiled konnyaku, burdock root and ginger. It is delicious on top of or mixed in with rice.


Ground Beef or pork
1/2 package
Burdock root
100 g
Vegetable oil
2 teaspoons
A. ingredients:
Ginger (minced)
2 cloves
Soy sauce
3 tablespoons
1 tablespoon
1 tablespoon
1 tablespoon


1. Scrub the dirt from the burdock root with a nylon brush, and finely chop. The nutrients will just wash out, so no need to soak it in water.
2. Finely chop the konnyaku, rub with salt (not listed) to release the water content, and dry-fry in a pot.
3. Heat oil in a pan and heat the meat over medium heat until it has all broken apart, add the burdock root, and fry for a little longer.
4. Next, add in the ingredients marked A. along with the konnyaku from Step 2. Once the moisture in the pan has evaporated the dish is done.

Story Behind this Recipe

I changed the burdock tsukudani that I always make into shigureni-style, and added konnyaku.