Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani. Great recipe for Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani. I changed the burdock tsukudani that I always make into shigureni-style, and added konnyaku. Recipe by FarmersK Put your burdock root rounds into a bowl and toss with a little olive oil, salt and pepper.
Konnyaku is classified into two basic types – block and string. Konnyaku and shirataki are low-calorie and high-fiber and they clean the intestines. See more ideas about recipes, asian recipes, izakaya recipe. You can cook Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani using 11 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani
- You need 100 grams of Ground Beef or pork.
- You need 1/2 packages of Konnyaku.
- Prepare 100 grams of Burdock root.
- Prepare 2 tsp of Vegetable oil.
- You need of A. ingredients:.
- Prepare 2 clove of Ginger (minced).
- It’s 100 ml of Water.
- You need 3 tbsp of Soy sauce.
- Prepare 1 tbsp of Sugar.
- It’s 1 tbsp of Mirin.
- It’s 1 tbsp of Sake.
Takikomigohan is rice that is cooked up with whatever you are keen on throwing into the pot. It is an efficient way to use up small bits and pieces that are leftover in the fridge. Scraps of vegetables like carrots, mushrooms, and burdock root. See recipes for Teriyaki Salmon Onigiri (Japanese Rice Cakes) too.
Farmhouse Recipe: Burdock Root and Konnyaku Tsukudani step by step
- Scrub the dirt from the burdock root with a nylon brush, and finely chop. The nutrients will just wash out, so no need to soak it in water..
- Finely chop the konnyaku, rub with salt (not listed) to release the water content, and dry-fry in a pot..
- 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..
- Next, add in the ingredients marked A. along with the konnyaku from Step 2. Once the moisture in the pan has evaporated the dish is done..
One burdock (gobo) root – usually, they come in two in a package. I take the non-bladed side of my knife, and shave the skin off. I take the non-bladed side of my knife, and shave the skin off. It's very thin, but very muddy – you can also choose to simply scrub the burdock with a vegetable brush. A Japanese meal differs slightly from the multiple courses that are traditionally found in Western and European cuisine.
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