Vegetables Recipes - Burdock and Carrots with Japanese Noodles Recipe

Ingredients 

• 1 burdock root about 12 inches long, scrubbed

• 1 tablespoon extra-virgin sunflower oil

• 3-5 tablespoons stock or water

• 2 carrots, cut into matchstick strips

• 3/4 inch piece fresh gingerroot finely minced

• 1/2 teaspoon sea salt flakes

• 3 scallions, green parts included, sliced

• 1 tablespoon tamari or shoyu

• 1 tablespoon mirin or dry sherry

• dash of cayenne pepper

• 2 tablespoons chopped garlic chives

• pinch of sesame seeds, to garnish

• a few drops of toasted sesame oil

• sobb or udon noodles, to serve

Serves 2-3 as a side dish or light meal

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Method:

1. Cut the burdock into 2 inch matchstick strips, immersing them in acidulated water as you work.

2. Heat the sunflower oil in a skillet. Add the drained burdock and stir-fry over medium heat for 5 minutes. Moisten with stock or water, then cover and cook over very low heat for 15 minutes, until the burdock is almost tender. Make sure it does not stick to the pan.

3. Add the carrots and ginger, with a bit more stock or oil if necessary. Season with salt and cook, covered, for another 7-10 minutes.

4. When the liquid has nearly evaporated, add the scallions, tamari, mirin, cayenne, and garlic chives. Stir for another minute, then sprinkle with sesame seeds and a few drops of sesame oil. Serve with the noodles.

Note: This is adapted from John and Jan Belleme's excellent book Culinary Treasures of Japan. The sweet and warmish flavors of carrots and ginger counteract the slight bitterness of burdock. Earthy and mellow, soba or udon noodles are the perfect accompaniment.