Pounded Burdock Root With Sesame Sauce Recipe

I absolutely adore this recipe because it transforms humble burdock root into a deliciously complex dish with a delightful blend of savory, sweet, and nutty flavors. It’s a perfect example of how simple, earthy ingredients can come together to create something truly special and Instagram-worthy.

I enjoy creating one-of-a-kind, nutrient-dense meals, such as this Pounded Burdock Root with Sesame Sauce. Burdock, which has long been valued for its fiber and nourishing little-noticed nutrients, gets paired here with toasted sesame seeds and a sauce made from supernatural (indeed, umami) ingredients like soy sauce, mirin, rice vinegar, sugar, and warm sake.

The pounded burdock in this dish takes a turn toward the exotic but is anchored in some very basic cooking techniques and flavor-building methods.

Ingredients

Burdock Root:
High in fiber and antioxidants; taste reminiscent of earth.

Sesame Seeds:
Offer nourishing lipids and amino acids; flavor reminiscent of nuts.

Soy Sauce:
Contributes a depth of saltiness and umami; provides protein.

Mirin:
Rice wine; harmonizes with sweetness and gentle tartness.

Rice Vinegar:
Provides a sharp flavor; improves total meal taste.

Sake:
Sake, Japanese rice wine; delivers delicate umami and sweetness.

Ingredient Quantities

– 1 large burdock root (about 250g), peeled and cut into 3-inch pieces
– 2 tablespoons sesame seeds, toasted
– 1 tablespoon soy sauce
– 1 tablespoon mirin
– 1 tablespoon rice vinegar
– 1 tablespoon sugar
– 1 tablespoon sake
– Pinch of salt

Instructions

1. Peel the burdock root. Cut it into 3-inch sections. Soak immediately in water to prevent discoloration.

2. In a pot, bring water to a rolling boil and add a touch of salt. The burdock will boil until tender, approaching 10 to 12 minutes.

3. As the burdock root boils, heat a small dry skillet over medium heat to toast the sesame seeds. Pour the sesame seeds into the skillet and toast until they are golden and fragrant. Set aside to let cool.

4. When the burdock is tender, drain it and allow it to cool a bit. Use a pestle or the back of a knife to pound it gently. This will create ridges on the surface of the burdock.

5. In a small bowl, combine the soy sauce, mirin, rice vinegar, sugar, and sake. Stir the mixture until the sugar completely dissolves.

6. Put the toasted sesame seeds in a mortar and grind them to a coarse powder.

7. Blend the sesame paste with the soy sauce mixture, and stir well to produce the sesame sauce.

8. Mix the sesame sauce thoroughly with the pounded burdock root, making sure each piece is coated nicely.

9. Allow the flavors to meld and absorb into the burdock by letting the dish sit for a few minutes.

10. Accompany the pounded burdock root with sesame sauce as a side dish or appetizer, and garnish with additional toasted sesame seeds, if you like, to make it pretty.

Equipment Needed

1. Peeler
2. Cutting board
3. Knife
4. Bowl (for soaking)
5. Pot with lid
6. Spoon (for stirring)
7. Small skillet (for toasting)
8. Pestle or back of a knife (for pounding)
9. Small bowl (for mixing sauce)
10. Mortar and pestle (for grinding seeds)
11. Serving dish (for final presentation)

FAQ

• What is the best way to prepare burdock root for this recipe?Cut and peel the burdock root into 3-inch sections to guarantee equal cooking and flavor absorption.
• Can I substitute the sake in the recipe?It is correct that sake can be replaced by dry white wine. One can also just leave it out.
• How do I toast sesame seeds?In a dry skillet, toast the sesame seeds over medium heat until they turn golden brown and give off a nutty aroma, which should take approximately 2-3 minutes.
• Is there an alternative to mirin?You can substitute mirin with a blend of rice vinegar and sugar in the following proportions: 1 tablespoon rice vinegar and 1 teaspoon sugar (which yields the volume of mirin called for in most recipes). Although this approximation will work in a pinch, it is best used in dishes where mirin is not the star of the show.
• How can I ensure the sauce coats the burdock root evenly?Thoroughly toss the burdock pieces that have been cooked in the sesame sauce until they are evenly coated.
• What is the texture supposed to be?The texture of burdock root is slightly crunchy yet tender—satisfyingly so.
• Can I make this recipe ahead of time?It can indeed be made a day ahead; simply keep in an airtight container in the refrigerator and serve either chilled or at room temperature.

Substitutions and Variations

Burdock root: Parsnip or carrot can be used as substitutes for a sweeter flavor.
You can use tahini if you prefer a smoother texture; otherwise, use sesame seeds.
Soy sauce: As a gluten-free alternative, tamari or liquid aminos works well.
Alternative for mirin: Take a combination of white wine and sugar.
Sake: A suitable substitute may be dry sherry or white wine.

Pro Tips

1. Burdock Preparation After peeling and cutting the burdock root, soak it in a mixture of water and a splash of rice vinegar to prevent oxidation and maintain its white color.

2. Sesame Seed Enhancement Instead of just using the sesame seeds as they are, try lightly crushing them in a mortar before toasting. This releases more oils and enhances the nutty flavor, which contributes to a richer final dish.

3. Flavor Balance Taste the sesame sauce before mixing it with the burdock root, and adjust the balance of sweet and salty to suit your taste. You can add a touch more soy sauce for saltiness or sugar for sweetness.

4. Texture Variation When pounding the burdock, try to create both rough and smooth surfaces. This allows the sesame sauce to adhere better, providing satisfying textural contrast when eating.

5. Advance Preparation Prepare this dish a few hours or even a day in advance. Letting it sit in the fridge allows the flavors to deepen and meld together, enhancing the overall taste.