-
1
Slice the burdock root into slivers and soak in water to remove the bitterness.
-
2
Drain in a colander and pat dry with kitchen paper.
-
3
Combine the A ingredients.
-
4
Cut the beef into 1.5 to 2 cm widths.
-
5
This step is optional, but doing this will let the beef mix better with the burdock root.
-
6
Heat sesame oil in a casserole over a medium heat.
-
7
Add the beef and fry.
-
8
After the beef is almost cooked through, add the drained burdock root and continue to fry.
-
9
When everything is evenly coated with oil, combine with the A ingredients.
-
10
Mix all together and cover with a lid.
-
11
Cover with a lid and turn the heat to low.
-
12
Set your timer for 8 minutes.
-
13
Turn the heat off after the 8 minutes are up.
-
14
Let stand covered for 5 minutes.
-
15
Remove the lid.
-
16
Add the B ingredients and cook over low-medium heat.
-
17
Fry the contents uncovered.
-
18
Quickly stir and evaporate any excess moisture in the pot.
-
19
It is done and you can eat it straight away.
-
20
I like bigger slivers of burdock root because they have a crispier texture.
-
21
The beef absorbs the flavour well and is tasty.
-
22
I love tsukudani, but I love kimpira more.
-
23
You can make this dish with just burdock root as well.
-
24
In that case, use the same amount of burdock root, but reduce the amount of other ingredients by half.
-
25
It is the best to use a 16 cm round pot as well.
-
26
Note: The taste and texture will vary according to the size of the burdock root pieces.
-
27
Adjust the cooking time if you cut the burdock into smaller and thinner pieces or if you use shop-bought shredded burdock root.
