For Osechi! Making Pounded Burdock Root With Soy Sauce Malt. Recipe by cookpad.japan
 cookpad.japan @cookpad_jp 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. As for the soy sauce malt, I used 300 grams of dehydrated rice malt and 450ml of dark soy sauce. If you don't have soy sauce malt, use regular soy sauce and bonito flakes. If you use shio-koji, use about 1 tablespoon. Recipe by Hakuundou 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. As for the soy sauce malt, I used 300 grams of dehydrated rice malt and 450ml of dark soy sauce. If you don't have soy sauce malt, use regular soy sauce and bonito flakes. If you use shio-koji, use about 1 tablespoon. Recipe by Hakuundou For Osechi! Making Pounded Burdock Root with Soy Sauce Malt. Share its first Cooksnap! 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. As for the soy sauce malt, I used 300 grams of dehydrated rice malt and 450ml of dark soy sauce. If you don't have soy sauce malt, use regular soy sauce and bonito flakes. If you use shio-koji, use about 1 tablespoon. Recipe by Hakuundou 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. As for the soy sauce malt, I used 300 grams of dehydrated rice malt and 450ml of dark soy sauce. If you don't have soy sauce malt, use regular soy sauce and bonito flakes. If you use shio-koji, use about 1 tablespoon. Recipe by Hakuundou Ingredients 4 servings 200 grams Burdock Root (with the mud still on them) 1 dash Vinegar 1 tbsp Toasted white sesame seeds 2 tsp ●Soy sauce malt 1 dash more than 1 tablespoon Sugar (If you have it, beet sugar) 1 tsp ●Vinegar 200 grams Burdock Root (with the mud still on them) 1 dash Vinegar 1 tbsp Toasted white sesame seeds 2 tsp ●Soy sauce malt 1 dash more than 1 tablespoon Sugar (If you have it, beet sugar) 1 tsp ●Vinegar Cooking Instructions 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! 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! 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. 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. 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! 4 Take the ingredients from Step 2 and while hot, coat generously with the glaze from Step 3. Dish up! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on January 15, 2014 13:02 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes For Osechi Crunchy Pounded Burdock Root For Osechi Crunchy Pounded Burdock Root This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite. The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku cookpad.japan Tataki Gobo - Pounded Burdock Root With Sesame Sauce Tataki Gobo - Pounded Burdock Root With Sesame Sauce I often make this when I have burdock root left over from another dish... it's rather hard to use up a whole burdock root! But then I started to buy burdock root just to make this sesame-sauce dish. (This is a secret, but I do it the lazy way by using store-bought ponzu sauce, sugar, and ground white sesame seeds. Use a 1:1:2 ratio of ponzu sauce, sugar and ground sesame! It's a bit salty, but...) As I wrote in Step 1, this tastes best when there's an equal amount of ground sesame seeds vs. the ★ ingredients. Depending on the season, adjust the amount of sugar and vinegar to taste! Start using burdock root from the thin end, and bash it, cut it, split it and throw them into the sesame-vinegar sauce. Recipe by Pikarindou honpo cookpad.japan One Pot Recipe! Pickled Lotus Root for Osechi! One Pot Recipe! Pickled Lotus Root for Osechi! I like vinegar, but I'm not a fan of food that so vinegary that your lips pucker when you put it in your mouth. So I came up with my own recipe for mildly vinegary pickled lotus root. I managed to make very nice pickles without having to dirty two pots, so I'm going to stick to making it this way. Be sure to leave the lotus roots sit overnight before consuming. Recipe by Run cookpad.japan Salmon and Burdock Root Stewed in Sesame Seed and Miso sauce Salmon and Burdock Root Stewed in Sesame Seed and Miso sauce I want to serve well-seasoned stewed dishes to my family that'll go well with a bowl of white rice. But I also want to cut down on the amount of salt used. So the sesame oil and ground sesame seeds adds flavor even with a light seasoning. The burdock should be slightly firm after cooking. If you prefer the burdock to be softened more, cook for a little longer at Step 4. To avoid the salmon from flaking while cooking, shake the pan at Step 6 or use a spatula to mix briefly to blend with the seasoning ingredients. Recipe by caramel-cookie cookpad.japan For Osechi and Bentos Beef and Burdock Root Yawatamaki Rolls For Osechi and Bentos Beef and Burdock Root Yawatamaki Rolls This is a tradition. I add these bite-sized beef rolls to my family's homemade osechi and bento. I often make this with various vegetables. It has a strong taste that goes well with beer as well as rice. The time needed to microwave the burdock root will depend on your microwave and the amount of burdock root: 3 minutes should be enough, but please check it with a skewer or a toothpick. Please enjoy served with shichimi pepper if you wish. For 4 people. Recipe by Momora cookpad.japan For Osechi Crunchy Pounded Burdock Root For Osechi Crunchy Pounded Burdock Root This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite. The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku cookpad.japan For Osechi Crunchy Pounded Burdock Root For Osechi Crunchy Pounded Burdock Root This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite. The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku cookpad.japan Tataki Gobo - Pounded Burdock Root With Sesame Sauce Tataki Gobo - Pounded Burdock Root With Sesame Sauce I often make this when I have burdock root left over from another dish... it's rather hard to use up a whole burdock root! But then I started to buy burdock root just to make this sesame-sauce dish. (This is a secret, but I do it the lazy way by using store-bought ponzu sauce, sugar, and ground white sesame seeds. Use a 1:1:2 ratio of ponzu sauce, sugar and ground sesame! It's a bit salty, but...) As I wrote in Step 1, this tastes best when there's an equal amount of ground sesame seeds vs. the ★ ingredients. Depending on the season, adjust the amount of sugar and vinegar to taste! Start using burdock root from the thin end, and bash it, cut it, split it and throw them into the sesame-vinegar sauce. Recipe by Pikarindou honpo cookpad.japan Tataki Gobo - Pounded Burdock Root With Sesame Sauce Tataki Gobo - Pounded Burdock Root With Sesame Sauce I often make this when I have burdock root left over from another dish... it's rather hard to use up a whole burdock root! But then I started to buy burdock root just to make this sesame-sauce dish. (This is a secret, but I do it the lazy way by using store-bought ponzu sauce, sugar, and ground white sesame seeds. Use a 1:1:2 ratio of ponzu sauce, sugar and ground sesame! It's a bit salty, but...) As I wrote in Step 1, this tastes best when there's an equal amount of ground sesame seeds vs. the ★ ingredients. Depending on the season, adjust the amount of sugar and vinegar to taste! Start using burdock root from the thin end, and bash it, cut it, split it and throw them into the sesame-vinegar sauce. Recipe by Pikarindou honpo cookpad.japan One Pot Recipe! Pickled Lotus Root for Osechi! One Pot Recipe! Pickled Lotus Root for Osechi! I like vinegar, but I'm not a fan of food that so vinegary that your lips pucker when you put it in your mouth. So I came up with my own recipe for mildly vinegary pickled lotus root. I managed to make very nice pickles without having to dirty two pots, so I'm going to stick to making it this way. Be sure to leave the lotus roots sit overnight before consuming. Recipe by Run cookpad.japan One Pot Recipe! Pickled Lotus Root for Osechi! One Pot Recipe! Pickled Lotus Root for Osechi! I like vinegar, but I'm not a fan of food that so vinegary that your lips pucker when you put it in your mouth. So I came up with my own recipe for mildly vinegary pickled lotus root. I managed to make very nice pickles without having to dirty two pots, so I'm going to stick to making it this way. Be sure to leave the lotus roots sit overnight before consuming. Recipe by Run cookpad.japan Salmon and Burdock Root Stewed in Sesame Seed and Miso sauce Salmon and Burdock Root Stewed in Sesame Seed and Miso sauce I want to serve well-seasoned stewed dishes to my family that'll go well with a bowl of white rice. But I also want to cut down on the amount of salt used. So the sesame oil and ground sesame seeds adds flavor even with a light seasoning. The burdock should be slightly firm after cooking. If you prefer the burdock to be softened more, cook for a little longer at Step 4. To avoid the salmon from flaking while cooking, shake the pan at Step 6 or use a spatula to mix briefly to blend with the seasoning ingredients. Recipe by caramel-cookie cookpad.japan Salmon and Burdock Root Stewed in Sesame Seed and Miso sauce Salmon and Burdock Root Stewed in Sesame Seed and Miso sauce I want to serve well-seasoned stewed dishes to my family that'll go well with a bowl of white rice. But I also want to cut down on the amount of salt used. So the sesame oil and ground sesame seeds adds flavor even with a light seasoning. The burdock should be slightly firm after cooking. If you prefer the burdock to be softened more, cook for a little longer at Step 4. To avoid the salmon from flaking while cooking, shake the pan at Step 6 or use a spatula to mix briefly to blend with the seasoning ingredients. Recipe by caramel-cookie cookpad.japan For Osechi and Bentos Beef and Burdock Root Yawatamaki Rolls For Osechi and Bentos Beef and Burdock Root Yawatamaki Rolls This is a tradition. I add these bite-sized beef rolls to my family's homemade osechi and bento. I often make this with various vegetables. It has a strong taste that goes well with beer as well as rice. The time needed to microwave the burdock root will depend on your microwave and the amount of burdock root: 3 minutes should be enough, but please check it with a skewer or a toothpick. Please enjoy served with shichimi pepper if you wish. For 4 people. Recipe by Momora cookpad.japan For Osechi and Bentos Beef and Burdock Root Yawatamaki Rolls For Osechi and Bentos Beef and Burdock Root Yawatamaki Rolls This is a tradition. I add these bite-sized beef rolls to my family's homemade osechi and bento. I often make this with various vegetables. It has a strong taste that goes well with beer as well as rice. The time needed to microwave the burdock root will depend on your microwave and the amount of burdock root: 3 minutes should be enough, but please check it with a skewer or a toothpick. Please enjoy served with shichimi pepper if you wish. For 4 people. Recipe by Momora cookpad.japan More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sheree's Baked Ziti Ham And Cheese Cupcakes sunshine's buffalo wings The CheeseCake Factory~ Chicken Madeira Eggs Benedict Casserole Sheree's Baked Ziti Ham And Cheese Cupcakes sunshine's buffalo wings The CheeseCake Factory~ Chicken Madeira Eggs Benedict Casserole Burdock Root Hachiman Rolls Ghibli's Kiki's Delivery Service Wrapped Pie Soy Pulp Banana Cookies Fruit-Packed Yogurt Ice Cream Cake Kimchi Hot Pot For Kimchi Lovers Kimchi Hot Pot For Kimchi Lovers LG BUTTON MUSHROOM IN CHICKEN SOUP ( ALL IN A POT ) Baby Corn Rice Peanut Butter,apple,and Oats Smoothie Sheree's Baked Ziti Burdock Root Hachiman Rolls Ghibli's Kiki's Delivery Service Wrapped Pie Soy Pulp Banana Cookies Fruit-Packed Yogurt Ice Cream Cake Kimchi Hot Pot For Kimchi Lovers Kimchi Hot Pot For Kimchi Lovers LG BUTTON MUSHROOM IN CHICKEN SOUP ( ALL IN A POT ) Baby Corn Rice Peanut Butter,apple,and Oats Smoothie Sheree's Baked Ziti Cookpad Premium Find the most popular recipes on the top of your search results.