Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani Recipe

Name: Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Ground Beef or pork; 1/2 packages Konnyaku; 100 grams Burdock root; 2 tsp Vegetable oil; 2 clove Ginger (minced); 100 ml Water; 3 tbsp Soy sauce; 1 tbsp Sugar; 1 tbsp Mirin; 1 tbsp Sake

Servings: persons

1
Scrub the dirt from the burdock root with a nylon brush, and finely chop.
2
The nutrients will just wash out, so no need to soak it in water.
3
Finely chop the konnyaku, rub with salt (not listed) to release the water content, and dry-fry in a pot.
4
Heat oil in a pan and heat the meat over medium heat until it has all broken apart, add the burdock root, and fry for a little longer.
5
Next, add in the ingredients marked A. along with the konnyaku from Step 2.
6
Once the moisture in the pan has evaporated the dish is done.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 100 grams Ground Beef or pork, 1/2 packages Konnyaku, 100 grams Burdock root, 2 tsp Vegetable oil, and more.

Yes, Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani

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