Sweet and Spicy Stir-fried Burdock Root
This is a savory and sweet-spicy burdock root side dish that can be easily made by pan-frying instead of deep-frying. The crispy texture of the burdock root, combined with the sweet and tangy sauce, white sesame seeds, and a hint of chili, makes it a perfect side dish for rice or as an appetizer.
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🍳 Cooking Flow
Cut the burdock root, soak in water for 5 minutes, pat dry, and coat with potato starch. → Mix soy sauce, mirin, sugar, and vinegar to create the sauce. → Heat salad oil in a frying pan and pan-fry the burdock root over medium heat until crispy. → Wipe away excess oil, add the sauce, chili, and white sesame seeds, and toss to coat.
Cooking Steps
Brief Cooking Order
Cut the burdock root, soak in water for 5 minutes, pat dry, and coat with potato starch. → Mix soy sauce, mirin, sugar, and vinegar to create the sauce. → Heat salad oil in a frying pan and pan-fry the burdock root over medium heat until crispy. → Wipe away excess oil, add the sauce, chili, and white sesame seeds, and toss to coat.
Introduction
This is a savory and sweet-spicy burdock root side dish that can be easily made by pan-frying instead of deep-frying. The crispy texture of the burdock root, combined with the sweet and tangy sauce, white sesame seeds, and a hint of chili, makes it a perfect side dish for rice or as an appetizer.
Step 1
Scrape the skin off the burdock root with the back of a knife, rinse, pat dry with paper towels, trim the ends, and cut into bite-sized irregular pieces (rangiri).
Step 2
Fill a bowl with water and soak the cut burdock root for about 5 minutes to remove bitterness.
Step 3
In a separate bowl, combine the soy sauce, mirin, sugar, and vinegar, and mix well.
Step 4
After 5 minutes, drain the burdock root in a colander and pat dry thoroughly with paper towels.
Step 5
Place the burdock root in a plastic bag, add the potato starch, and shake the bag to coat the pieces evenly.
Ingredients List
Important Notes
✨ By thoroughly patting the burdock dry before coating with potato starch, the coating stays crisp and won't get mushy.
💡 Wiping away excess oil from the pan before adding the seasonings ensures the sauce coats the burdock properly without being overly greasy.
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