This work I want to convey
Burdock simmered skin-on to a deep black sheen
COOKING INGREDIENTS
This work I want to convey
How to make Burdock simmered skin-on to a deep black sheen
How to make Burdock simmered skin-on to a deep black sheen
Soak the burdock root in water, wash it lightly to remove dirt carefully, and cut it into suitable pieces with the skin left on. Sauté it in sesame oil in an iron pot, add sake, Hondashi, and Ajinomoto, pour in water, add a small amount of soy sauce, and sauté it, exposing it to the air once partway through so the built-up scum blends back in, then leave the pot as is overnight.
1. Soak the burdock in water, wash it lightly to carefully remove the dirt, then cut it to size with the skin left on. Wash the burdock only enough to remove the dirt, and do not soak it in water after cutting.
2. Fry it in sesame oil in an iron pan. Be sure to use an iron pan — the iron reduces the scum, and as it clings to the parts exposed to air it turns them black, so a Teflon-coated pan will not color properly.
3. Add sake, Hondashi granules, and MSG, pour in water, add a little soy sauce, and fry.
4. If you finish it all at once, it will be done before it turns fully black, so while there is still water in the pan, turn off the heat once, stir a little to expose it to the air and let the scum cling and darken it to black, then put it back on the heat to finish.
5. Leave it in the pan as is overnight.
Want to check the seasoning blend before you cook?
COMMENT
Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On." We carefully explain the meticulous handcrafting process using close-up photographs, passing on the tradition of Japanese cuisine.