Deep-fried burdock root raft
Cutting the burdock root to the same length will improve the appearance of the finished dish. The burdock root is thoroughly cooked during the pre-boiling stage, so the frying time is short
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the burdock root into quarters, remove the bushy part in the middle as it has a bad texture, cut into thirds of equal length, and boil in boiling water for about 15 minutes
2
Put [A] into a pot and heat, add the parboiled burdock root and simmer for about 10 minutes
3
Place the burdock root on a cutting board, pierce it with toothpicks in groups of three to form a raft shape, smother it in flour, coat it with the basic batter and deep fry in 170°C oil
4
Remove to a wire rack, sprinkle lightly with salt, remove the toothpicks and serve in a serving dish
Ingredients for 3 people
-
- Burdock
- 1 bottle
-
[A]
- Bonito dashi
- 100cc
-
- Japanese sake
- 1 tablespoon
-
- Light soy sauce
- 1 tablespoon
-
- sugar
- 1 tsp
-
- Used as flour flour
- Appropriate amount
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- For salt
- A little
[PR]
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