How to eat burdock | A dish of fragrant burdock and red pepper

Burdock has long been popular for its medicinal properties, but is now widely cultivated as a vegetable all over the world. In this article, we will introduce the characteristics of burdock, how to choose it, and some delicious recipes to enjoy

Characteristics and types of burdock

Burdock was introduced from China and used for medicinal purposes, but is now popular as a vegetable in many countries. There are many varieties in Japan, with the long and thin Takinogawa burdock being particularly common. On the other hand, Horikawa burdock, grown in the Horikawa region of Kyoto, is 6-8cm thick and can weigh up to 2kg, and is known for its unique flavor

How to peel burdock

When peeling burdock, use the back of a knife to scrape off the skin. Using the blade can damage the knife, so it's important to use the back of the knife. Also, for soft burdock, such as new burdock, we recommend scrubbing it with a scrubbing brush

Seasonality and how to choose

Burdock is available all year round, but is especially in season from May to June when new burdock is available. Burdock at this time of year is characterized by its pleasant fragrance and softness. When selecting burdock, choose one with few root hairs and no blemishes on the surface. If you want to store it, it is best to wrap it in plastic wrap after cutting

Nutritional value and how to eat burdock

Burdock is rich in dietary fiber and potassium, making it a healthy ingredient. It can be enjoyed not only in simmered dishes, but also as an ingredient in salads and noodles. It is also recommended to hollow out Horikawa burdock, stuff it, and simmer it

Recipes using burdock

Burdock is fragrant and can be used in a variety of dishes. This time, we will introduce a recipe for a stir-fry using burdock

Enjoy the aroma and flavor of burdock root stir-fried with red pepper

"Stir-fried burdock root with a fragrant aroma" is a dish that brings out the full flavor of burdock root. By thinly slicing the burdock root and combining it with the spiciness of red chili peppers, the dish creates an appetizing and delicious flavor

Ingredients (serves 4)

• Burdock root...250g
• Red pepper...(small) 1
• salad oil, sugar, soy sauce, sake

procedure

1. Wash the burdock root and scrape off the skin with the back of a knife. Cut into 5cm lengths and thinly slice into matchstick-thick pieces. Soak in water to remove the bitterness, then drain in a colander
2. Remove the stem from the red pepper, remove the seeds and cut it in half
3. Heat 1 tablespoon of salad oil in a pot, add the burdock root and stir-fry until coated with oil and softened
4. Add 1 cup of water, 2 tablespoons of sugar, 3 tablespoons of soy sauce, 1 tablespoon of sake, and red chili pepper, and stir-fry over low heat until the liquid is gone

summary

Burdock has long been popular for its medicinal properties, and is now cultivated as a vegetable all over the world. In Japan, the long, slender Takinogawa burdock is common, but there is also the large, flavorful Horikawa burdock. When peeling burdock, the trick is to use the back of a knife, and for new burdock, scrubbing with a scrubbing brush is also a good method

Burdock is available all year round, but we especially recommend the new burdock from May to June, as it is fragrant and tender. Burdock is rich in dietary fiber and potassium and can be used in a variety of dishes, including stews, salads, and noodles. We recommend making a recipe such as a stir-fry with red chili peppers, which captures the aroma and flavor of burdock, to fully enjoy its deliciousness

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Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.