….I learned this dish from a Japanese cuisine chef. It’s a quick stir-fry Japanese side dish. I liked that she didn’t use sesame oil to preserve the original taste of burdock. It was fun to slice the burdock like sharpening a pencil. It was the first time I tried this, so I cut them into a mess….But once stir-fried in the sauce, it came out ok. It tastes savory and sweet, and steamed rice is a must-have. There is no end to learning. Something new comes with freshness. The chef explains in detail…thank you so much!! Chef says that eating burdock makes you beautiful!!!??? Believe it or not. The chef is very pretty.
Time: 30 minutes
- 350 g burdock, sliced and washed with cold water 2 times
- 1/2 lb beef brisket, sliced thinly
- 150 g carrot, julienned
- 2 Ts avocado oil
- 5 Ts soy sauce
- 5 Ts muscovado
- 3 Ts sake
- toasted sesame seeds to taste
- chili powder to taste(this is optional)
- Slice the burdock like sharpening a pencil and wash them with cold water 2 times(remove the brown color water from the burdock). Sift the burdock with a strainer.
2. Mix the soy sauce, muscovado, and sake into a bowl. Set aside.
3. Heat a pan with medium high heat and add the avocado oil into the pan.
4. Stir fry the beef brisket into the pan to be medium cooked.
5. Add the carrots into the pan to stir them for 2 minutes.
6. Add the burdock into the pan to keep stirring them for 3 minutes.
7. Heat down to medium heat and add the soy mixture into the pan(if the pan is too hot, the soy mixture can burn).
8. Heat a pan with medium high heat to stir them until the moisture is gone.
9. Serve it with toasted sesame seeds and chili powder(this is optional).
You can also view this recipe on instagram.