Burdock Roots Wrapped in Kombu

1. 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. 2

   Chop the burdock root into 5-7 cm sections, then boil in salted water for about 2 minutes.

3. 3

   Soak the dried gourd in water (10 min) to reconstitute.

4. 4

   Change the water, then massage well to rinse.

5. 5

   Wrap the burdock root sections in kombu, then tie with the kampyo strips.

6. 6

   Put the kombu-wrapped burdock root into a saucepan with the rest of the ingredients.

7. 7

   Make a 'drop lid' from aluminium foil, cover the pot with it, then simmer on low for 15 minutes.

8. 8

   Trim the ends, then transfer to a serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.