Burdock Roots Wrapped in Kombu

Burdock Roots Wrapped in Kombu

This recipe makes use of the leftover kombu from the dashi stock Recipe ID: 312652.


Hidaka kombu
25 g (dried)
Burdock root
50 cm
Kombu based dashi stock
1 cup (200 ml)
Soy sauce
1 tablespoon
1 tablespoon
1 teaspoon
Rice vinegar
1/2 teaspoon


1. Use the back of a knife to shave off the surface of the burdock root, then pound the root all over with a rolling pin.
2. Chop the burdock root into 5-7 cm sections, then boil in salted water for about 2 minutes.
3. Soak the dried gourd in water (10 min) to reconstitute. Change the water, then massage well to rinse.
4. Wrap the burdock root sections in kombu, then tie with the kampyo strips.
5. Put the kombu-wrapped burdock root into a saucepan with the rest of the ingredients.
6. Make a 'drop lid' from aluminium foil, cover the pot with it, then simmer on low for 15 minutes.
7. Trim the ends, then transfer to a serving dish.

Story Behind this Recipe

I wanted to use up the kombu seaweed left over from making Recipe ID: 312652.