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1
Wash the burdock root with a kitchen brush.
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2
Cut in half.
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3
Slice 1/2 of it diagonally and thinly or shred.
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4
Soak in water with vinegar.
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5
Slice the rest of it lengthways with a vegetable peeler for the chips.
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6
Heat oil in a sauce pan and fry the onion and burdock root.
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7
When the burdock root is translucent add the salt.
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8
Continue to fry until wilted.
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9
Add the bouillon or dashi stock and cook until the burdock root is cooked through.
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10
(Finish this step the night before.
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11
You will just put everything into a food processor next morning!)
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12
Transfer 3 into a food processor and blend with ingredients until smooth.
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13
Put the mixture back into the sauce pan and reheat over a low heat to ensure that the soup does not boil.
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14
Burdock root crisps: Heat the oil to 160C.
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15
Pat dry the burdock root slices very well and put them into the oil.
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16
Deep-fry slowly until crispy.
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17
How to make them without deep-frying: Mix the burdock root slices well with salt, pepper and 1 to 2 tablespoons of olive oil.
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18
Arrange 6 onto a piece of paper towels and microwave for 4 minutes without covering.
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19
Turn over and microwave for a further 1 to 2 minutes until crispy.
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20
In the oven Mix them with salt and oil and cook in the oven at 200C for 20 minutes until crispy.
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21
This really brings out the concentrated flavour of the vegetables, as if they've been dried.
