Recipes with burdock root

62 recipes. Page 2 of 3

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Korean Braised Burdock Root

Burdock root cut into thin, even matchsticks is cooked in soy sauce and sugar, then glazed with syrup until shiny, giving a chewy, slightly crunchy bite with a salty-sweet coating. Even cutting matters more than it looks: thinner strands go soft while thicker ones stay stiff. Cooked through, the strips bend rather than snap. It is a staple Korean banchan, close in spirit to Japanese kinpira gobo but sweeter and glossier.

🏠 Everyday

Prep 15min Cook 20min 4 servings

Noodles Medium

Okuzukake (Thickened Vegetable and Umen Soup)

Soaking water from dried shiitake, with no meat or bonito, forms the broth for this Japanese vegetable soup, and potato starch thickens it just enough to coat a spoon. In southern Miyagi it is a Buddhist meatless dish served around the spring and autumn equinoxes, at Obon, and at memorial gatherings. That light body holds taro, burdock, carrot, tofu, and fried tofu in suspension, letting each spoonful bring up both broth and filling. The umen noodles are boiled in a separate pot, since cooking them in the soup would release enough starch to cloud and weigh it down. Shiraishi umen, shirataki, and small wheat gluten puffs (mame-fu) make it something between a soup and a noodle dish, and a scattering of mitsuba adds a fresh herbal note at the end.

Prep 30min Cook 25min 4 servings

Salads Medium

Tsushima (Crumbled Tofu and Vegetable Salad)

Tofu is dry-fried with no oil until the water cooks off and it breaks into fluffy crumbs, then scattered through shiitake, carrot, burdock and konjac simmered in dashi, and everything is dressed with rice vinegar. The tofu does not coat the vegetables; it stays in little grains tucked between them.

🥗 Lighter Meals

Prep 20min Cook 25min 4 servings

Asian Medium

Surimi-age (Fried Fish Cakes)

Grated mountain yam and egg go into the finely ground sardine, so these fish cakes puff up soft inside when they hit the oil. In Toyama they are eaten as they are, with rice or with drinks, and also dropped into oden or hot pot.

🍺 Bar Snacks

Prep 30min Cook 15min 4 servings

Rice Medium

Itadaki (Rice-Stuffed Simmered Tofu Pouches)

Unlike inari-zushi, which fills tofu pouches with rice that is already cooked, itadaki packs them with raw rice, burdock, carrot, and shiitake and lets the rice cook inside in shiitake soaking liquid seasoned with soy sauce, sugar, and sake. Small holes spread across each pouch let that liquid reach the center, and leaving headroom matters because raw rice expands enough to burst a packed pouch.

Prep 35min Cook 60min 6 servings

Stir-fry Medium

Urakami Soboro (Pork and Burdock Stir-Fry)

Despite the name, this soboro has no minced meat: pork belly, fried fish cake, konnyaku and carrot are all cut into sturdy 5 cm strips. The burdock is shaved thin and the bean sprouts go in last for just 90 seconds, giving each ingredient a different bite. Light soy sauce, sugar and sake with filtered shiitake soaking liquid make a short simmer, and the dish is served while a little liquid is still in the pan.

🏠 Everyday

Prep 25min Cook 18min 2 servings

Soups Medium

Dabu Chicken and Root Vegetable Soup

Every solid in this pot, from chicken and lotus root to taro, konnyaku and fish cake, is cut to the same 1cm dice, so each spoonful carries a little of everything. Dabu comes from the Karatsu area of Saga, and its name is said to echo zabu-zabu, the sound of plenty of broth sloshing around the ingredients. Neighbors once gathered to cook it in large pots for weddings, funerals and invited guests. The cut changed with the occasion: squares for celebrations, triangular konnyaku for Buddhist memorial meals.

🏠 Everyday

Prep 35min Cook 35min 4 servings

Steamed Medium

Korean Braised Burdock and Beef

Thin strips of beef and burdock start together in plain water rather than a hot oiled pan. Skimming the foam then keeps the liquid clear, and the beef stays tender. Soy sauce, sugar, cooking wine and garlic go in only after the meat changes color, and the beef's savoriness rounds out the earthy burdock. Leaving a shallow layer of sauce in the pot keeps the strips moist, and once cooled and settled, it packs well for lunch.

Prep 20min Cook 25min 4 servings

Noodles Hard

Rokubei (Extruded Sweet Potato Noodles)

Dough made from sendango, a fermented sweet potato preserve, is pressed through a dedicated extruder called a rokubei-segi so short, thick noodles drop straight into boiling water. The dish has been made in Shimabara and Tsushima in Nagasaki since the Edo period. The noodles are smooth outside, chewy inside, and faintly sweet from the potato. Once cooked, they are moved straight to cold water and rinsed to wash off the harsh surface. They are served in a clear broth of burdock, carrot, and shiitake seasoned with two soy sauces and sake, topped with fish cake and scallion.

Prep 35min Cook 30min 5 servings

Asian Hard

Funankogui (Kombu-Wrapped Crucian Carp in Miso)

Whole crucian carp are wrapped tightly in kombu, tied with dried gourd strips, and cooked for about 10 hours in red-miso broth until the bones are soft enough to eat, in this dish from Kashima in Saga. River and creek carp supplied winter protein when Ariake Sea fishing slowed, and in Kashima the dish is offered to Ebisu on January 20.

Prep 75min Cook 600min 12 servings

Rice Hard

Hiruzen Okowa

Barley grains and chestnuts dried for a day give chew to this steamed sticky rice, which also carries chicken, burdock, fuki, shiitake, and fried tofu glossed with soy seasoning. The dish came to the Hiruzen area of Maniwa in Okayama from Daisen okowa in Tottori, and barley entered the mix around 1972 through a local staple-food improvement campaign. Families served it at New Year, seasonal celebrations, and festivals. The liquid left from simmering the filling is kept and sprinkled over the grains partway through steaming.

Prep 510min Cook 75min 4 servings

Soups Medium

Dago-jiru (Hand-Stretched Dumpling Soup)

Dough made from flour and glutinous rice flour is stretched by hand into short, flat pieces and dropped straight into the simmering pot. These dago are kept short rather than pulled into long, even noodles so a spoonful can hold them together with burdock, taro and carrot. The broth comes from dried shiitake soaking liquid and dried sardines, seasoned with pale usukuchi soy sauce.

🏠 Everyday

Prep 60min Cook 35min 10 servings

Steamed Medium

Korean Braised Beef and Burdock Steam

Burdock root goes into a beef shank broth that has already simmered with soy and garlic, then steams under the lid until the meat juices reach its center. The aromatic, woody note of burdock cuts through the heavy beef flavor and gives the braise a second layer of flavor. The liquid is reduced to less than half, glossy and spoonable over rice, and finished with sesame oil and toasted seeds.

Prep 25min Cook 40min 4 servings

Noodles Medium

Uchikomi-Jiru (Fresh Noodle Miso Soup)

A quick winter supper from farm kitchens in Kagawa, uchikomi-jiru cooks fresh, slightly thick noodles directly in a root-vegetable miso soup. Kagawa's celebrated handmade udon is boiled on its own; this everyday dish skips that step, and the flour on the noodles thickens the broth. Low rainfall made the region good for growing wheat, and the Seto Inland Sea supplied the dried sardines for the dashi.

Prep 35min Cook 35min 5 servings

Asian Medium

Jabu (Simmered Chicken, Tofu, and Vegetables)

Despite a name linked to the liquid that tofu and vegetables release, this simmer from central and eastern Tottori ends with only a shallow layer of broth in the pot. Chicken thigh, firm tofu, burdock, carrot, shiitake, fried tofu pouch, konjac, and Japanese leek cook together in a small amount of soy-seasoned dashi, and the pieces are plated whole rather than ladled like soup.

Prep 25min Cook 30min 4 servings

Rice Medium

Takikomi Gohan (Japanese Mixed Rice Cooked with Vegetables and Dashi)

Shiitake, carrot and burdock, cut into thin matching strips, are spread over the rice and cooked in dashi seasoned with soy sauce and mirin. They stay on top until the rice is done. Heavy vegetables mixed down into the grains keep the liquid from circulating and leave underdone patches.

Prep 15min Cook 35min 4 servings

Soups Medium

Hittsumi (Hand-Torn Wheat Dumpling Soup)

Each piece is stretched so its edges go thin and tender while the center stays slightly thicker and springy, giving two textures in one bite. Hittsumi comes from southern Aomori, and the name points to the pulling and pinching of dough rather than rolling and cutting noodles. The rested bread-flour dough is torn straight into dashi with chicken, burdock, carrot and green onion.

🏠 Everyday

Prep 45min Cook 35min 8 servings

Asian Hard

Kagoshima Tonkotsu (Pork Ribs Simmered with Barley Miso)

In Kagoshima, tonkotsu means bone-in pork ribs braised with sweet-potato shochu, brown sugar and barley miso until the meat comes away from the bone. Daikon, burdock and konnyaku cook in the same pot and soak up the sweet, salty liquid.

Prep 30min Cook 150min 4 servings

Rice Medium

Korean Ueong Dak Juk (Burdock Chicken Porridge)

Thin strips of burdock root, soaked briefly in vinegar water, are sauteed with onion in sesame oil before the soaked rice, carrot and chicken stock go in. The burdock's earthy aroma and faint crunch are what an ordinary chicken porridge does not have. The chicken tenderloin is added after the rice has broken down and cooks only briefly.

Prep 25min Cook 40min 4 servings

Soups Hard

Ishikari Nabe Salmon Miso Hotpot

Salmon fillet with skin and bony parts, milt, and loosened roe all go into one pot of kelp stock seasoned with miso in this Hokkaido-style nabe. It is said to come from fishermen near the mouth of the Ishikari River, who dropped fresh salmon pieces and bones straight into miso soup to celebrate a big catch. Root vegetables, konnyaku, tofu, and rolls of blanched spinach wrapped in napa cabbage are arranged in sections around a mound of miso in the center. A final dusting of sansho pepper over the whole pot adds a tingling lift to the miso broth.

🏠 Everyday

Prep 40min Cook 30min 4 servings

Asian Hard

Kappodori (Bamboo-Steamed Chicken)

In the mountains of northern Miyazaki, especially Takachiho, bamboo is called kappo, and this dish fills a section of young green bamboo with chicken, burdock, shiitake, carrot, garlic chives, and garlic before setting it over charcoal. The ingredients steam in their own moisture and pick up the scent of the bamboo. It is an outdoor dish, made over glowing coals rather than tall flames, with sound, untreated bamboo meant for cooking.

Prep 30min Cook 45min 4 servings

Rice Medium

Korean Burdock Beef Pot Rice

Strips of beef round marinate in soy sauce and cooking wine for 10 minutes, get stir-fried with burdock and carrot, and then the soaked rice is toasted in the same pot before the water goes in. The marinade carries over into the rice, so no sauce is served on the side. The burdock, soaked briefly in vinegar water first, still has its crunch after cooking.

Prep 20min Cook 35min 4 servings

Soups Hard

Iwate Kenchin-jiru

The first things in the pot are 8 tablespoons of oil and firm tofu crumbled by hand. Once the tofu has broken into loose crumbs, daikon, burdock, zenmai, warabi and butterbur are fried with it, and only after that are the dashi and light soy sauce poured in. There is no meat.

🏠 Everyday

Prep 45min Cook 70min 6 servings

Asian Medium

Koya Tofu Powder and Vegetable Nimono

Fine powder left over from making koya-dofu, Japan's freeze-dried tofu, is stirred into a pot of diced chicken and root vegetables, where it drinks up the dashi and clumps into soft, crumbly curds. This home dish from Takacho in Hyogo is eaten with a spoon: everything from carrot and burdock to konnyaku, chikuwa fish cake, and fried tofu is cut small so each bite gets a bit of everything.

Prep 25min Cook 20min 5 servings