by

For Osechi! Making Pounded Burdock Root with Soy Sauce Malt.

For Osechi! Making Pounded Burdock Root with Soy Sauce Malt.

Soft burdock root are glazed in an umami rich sauce. It was gone within the flash of an eye.

Ingredients: 4 servings

Burdock Root (with the mud still on them)
200 grams
Vinegar
a dash
Toasted white sesame seeds
About 1 tablespoon
●Soy sauce malt
2 teaspoons
Sugar (If you have it, beet sugar)
A little more than 1 tablespoon
●Vinegar
1 teaspoon

Steps

1. Cut the burdock root into 4 cm pieces and pound with a pestle until soft. If they are thick, cut in half lengthwise. If you pound them too much, you won't be able to cut them in half, so be careful!
2. Scrape off the skin and cut into 4 cm pieces. In a pot, add water (not listed) and vinegar, boil the burdock root until softened, and then drain in a colander.
3. Toast the sesame seeds if possible and grind in a mortar. Mix in the ingredients marked ●. This is the glaze.
4. Take the ingredients from Step 2 and while hot, coat generously with the glaze from Step 3. Dish up!

Story Behind this Recipe

I bought a bent but fresh burdock root from a local farm. My mother would always add some sort of burdock root dish for "Osechi (new years feast)." I seasoned the dish with soy sauce malt I made this year.