This work I want to convey
Peeled burdock simmered to a pale white finish
COOKING INGREDIENTS
This work I want to convey
How to make Peeled burdock simmered to a pale white finish
How to make Peeled burdock simmered to a pale white finish
Wash the burdock, cut it into convenient pieces with a knife, and simmer it for about fifteen minutes in water with rice bran and raw rice added; turn it into tube-cut burdock (kuda-gobō), return it to the same bran water, and let it soak overnight. Afterward, rinse it in water, cut it in half, and let it soak in a liquid made from seven parts water to one part lemon juice.
It keeps comparatively well, so it is also nice used as a garnish for sashimi (tsuma) or in New Year's nested lunch boxes.
Pale white burdock 1 Wash the burdock and cut it into pieces as needed with a knife. Burdock tends to split a little when you cut it, so cut the pieces a bit long. Soak the cut pieces in water right away so they don't discolor.
Pale white burdock 2 Boil for about 15 minutes in nuka (rice-bran) water with about half a cup of raw rice added. Raw rice added along with the bran gives a whiter finish than bran alone. Leftover rice works fine too.
Pale white burdock 3 Use a metal skewer to hollow out the core of the burdock, making tube-cut burdock (kuda-gobō).
Pale white burdock 4 Return it to the same nuka water from before and let it soak overnight. The burdock loses its bite and turns pure white.
Pale white burdock 5 Make the soaking liquid by combining 7 parts water — dissolve in it about 1g salt and a pinch of MSG per 200cc — with 1 part lemon juice. Since discoloration isn't an issue, tap water works better here than purified water. If you're not particular about color, soy sauce also makes a tasty version.
Pale white burdock 6 Rinse the burdock from before, cut it in two, and let it soak in the pickling liquid. Using lemon or other citrus gives a pure white finish, but using ordinary vinegar leaves it a dull, muddy color.
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.