Although a common weed in the Northeast, burdock root is an escaped domesticated vegetable from Japan, where it is intentionally cultivated for its hugely nutritious qualities and captivating earthy-sweet taste. It also contains multiple types of powerful antioxidants, is anti-inflammatory, has a high amount of dietary fiber and vitamin B6, and provides inulin, a helpful sugar for sufferers of low blood sugar.
For more about burdock root, and urban foraging, check out Fall Foraging in Boston: Burdock and Wild Greens.
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RECIPE: Japanese Burdock Carrot Kinpura
Ingredients
Scale
- 1 cup burdock, cut into matchstick pieces
- 1 cup carrot, cut into matchstick pieces
- 2 tablespoons toasted sesame seeds
- 1 2-inch piece of ginger, or more to taste
- 1 teaspoon sesame oil
- 2 pinches of fine salt, or more to taste
- Shoyu to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add burdock and a pinch of salt and cook for 2-4 minutes. Add carrots and another pinch of salt and cook for 2-4 minutes longer. Avoid over-browning.
- Add enough water to make a thin layer at the bottom of the skillet and create steam. Cover the pan and let the vegetables simmer for 7-10 minutes, or up to 20 minutes if a softer bite is desired. The longer the vegetables cook, the softer and sweeter they will become. Remove the lid and pour in a glug of shoyu and cook until almost dry, 3-4 minutes.
- Grate the ginger on a cutting board and use your fingers to squeeze its juices all over the vegetables. Stir, taste, and add more ginger juice if desired.
- Mix in toasted sesame seeds to finish.
