Chewy braised burdock root.
Braising⏱ 30min👥 4 servings
Ingredients
- 360g of lotus root.
- 250 ml of water.
- 3 sheets of dashima (kelp).
- 5 tablespoons of soy sauce.
- 1.5 tablespoons of perilla oil.
- 3 tablespoons of corn syrup.
- 1 tablespoon of honey.
Instructions
1
To prepare the burdock root, use the back of a knife to gently scrape off the skin, then thinly slice it. Rinse the slices briefly in water and drain them.
2
In a pot, combine 250ml of water and some kelp (dashima). Bring to a boil, then remove the kelp. This creates the broth base.
3
Add the burdock root to the broth, cover with a lid, and cook over medium heat until the burdock becomes translucent.
4
Once the moisture has reduced by half, add the soy sauce and perilla oil and marinate.
5
Once most of the liquid has evaporated, add the corn syrup and quickly stir-fry over high heat to remove any remaining moisture.
6
After turning off the heat, add one tablespoon of honey and stir until it's fully incorporated using the residual warmth.
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