tonight i made kinpira gobo (braised burdock root) for the first time. kevin and i both love kinpira gobo as a side dish when we go to japanese restaurants, so i gave it a try. luckily, it turned out pretty tasty!
burdock is plant, but the part that we eat is actually the root. it's usually a long, approx 3-4 ft, thin root with brown hairlike extensions all over it. it usually sticks out in the produce section of the grocery store because it's a bit longer than most of the other vegetables, and a bit longer as well. slightly creepy ha!
the recipe is quite simple, requiring just dashi, soy sauce, mirin, sake, and sugar, the staple ingredients in almost all japanese cooking. preparation took about 15 minutes (cleaning and shredding the burdock and carrots) and cooking took just 5-10 minutes on the stove. viola!
and finally, our 酒酿 is ready after four days of fermenting. the fermented rice is floating on sweet rice wine liquid. time to chow!
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