Recipe: Perfect Burdock Root Kimpira Using a Staub Casserole

Burdock Root Kimpira Using a Staub Casserole.

you can cook Burdock Root Kimpira Using a Staub Casserole using 11 ingredients and 14 steps. Here is how you cook that.

Ingredients of Burdock Root Kimpira Using a Staub Casserole

1. Prepare 70 grams of Burdock root.
2. It's 50 grams of Thinly sliced beef.
3. You need 1/2 of to 2/3 tablespoon Sesame oil.
4. Prepare 2 tsp of A - Sugar.
5. Prepare 2 tsp of A - Mirin.
6. You need 2 tsp of A - Sake.
7. You need 2 of teaspoons...10 ml A - Soy sauce.
8. It's 2 tsp of A - Water.
9. You need 2 pinch of A - Dashi stock powder.
10. It's 1 tsp of and more B - Soy sauce.
11. It's 1 of B - Toasted sesame seeds.

Burdock Root Kimpira Using a Staub Casserole instructions

1. Slice the burdock root into slivers and soak in water to remove the bitterness. Drain in a colander and pat dry with kitchen paper..
2. Combine the A ingredients..
3. Cut the beef into 1.5 to 2 cm widths. This step is optional, but doing this will let the beef mix better with the burdock root..
4. Heat sesame oil in a casserole over a medium heat. Add the beef and fry..
5. After the beef is almost cooked through, add the drained burdock root and continue to fry..
6. When everything is evenly coated with oil, combine with the A ingredients. Mix all together and cover with a lid..
7. Cover with a lid and turn the heat to low. Set your timer for 8 minutes..
8. Turn the heat off after the 8 minutes are up. Let stand covered for 5 minutes..
9. Remove the lid. Add the B ingredients and cook over low-medium heat..
10. Fry the contents uncovered. Quickly stir and evaporate any excess moisture in the pot. It is done and you can eat it straight away..
11. I like bigger slivers of burdock root because they have a crispier texture. The beef absorbs the flavour well and is tasty. I love tsukudani, but I love kimpira more..
12. You can make this dish with just burdock root as well. In that case, use the same amount of burdock root, but reduce the amount of other ingredients by half. It is the best to use a 16 cm round pot as well..
13. Note: The taste and texture will vary according to the size of the burdock root pieces..
14. Adjust the cooking time if you cut the burdock into smaller and thinner pieces or if you use shop-bought shredded burdock root..