The roots of the burdock family are a favourite treat in Asian countries, particularly in Japan where they are featured as an appetizer or snack while drinking beer. The root is astringent when raw but transforms into a delicious and chewy treat once cooked. Kind of like a vegan version of beef jerky!
4 cups (1 L) burdock root, scrubbed and peeled
1 carrot, peeled and julienned (optional)
1 Tbsp (15 mL) minced garlic
3 Tbsp (45 mL) light soy sauce
2 tsp (10 mL) mirin
1 tsp (5 mL) sesame oil
1 tsp (5 mL) hot sauce (or chili paste)
Julienne the burdock root into thin strips or shave with a vegetable peeler. Place shredded burdock in cold water and soak for 30 minutes, then drain (this helps remove a little of the astringency from the roots).
In a saucepan over medium heat, add the burdock, carrot (if using), and garlic. Cook for 4–5 minutes. Add the soy sauce, mirin, sesame oil, and hot sauce. Simmer for an additional 10 minutes or until the burdock is slightly tender (will still have a bite to it). Remove from the heat, allow to cool, and refrigerate until needed. Will store for up to 2 weeks.
MAKES 4 CUPS