Recipe of Perfect For Osechi! Making Pounded Burdock Root with Soy Sauce Malt.
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As for the number of servings that can be served to make For Osechi! Making Pounded Burdock Root with Soy Sauce Malt. is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can have For Osechi! Making Pounded Burdock Root with Soy Sauce Malt. using 6 ingredients and 4 steps. Here is how you cook that.
I bought a bent but fresh burdock root from a local farm. My mother would always add some sort of burdock root dish for "Osechi (new years feast)." I seasoned the dish with soy sauce malt I made this year.
As for the soy sauce malt, I used 300 grams of dehydrated rice malt and 450ml of dark soy sauce. If you don't have soy sauce malt, use regular soy sauce and bonito flakes. If you use shio-koji, use about 1 tablespoon. Recipe by Hakuundou
Ingredients and spices that need to be Get to make For Osechi! Making Pounded Burdock Root with Soy Sauce Malt.:
- 200 grams Burdock Root (with the mud still on them)
- 1 dash Vinegar
- 1 tbsp Toasted white sesame seeds
- 2 tsp ●Soy sauce malt
- 1 dash more than 1 tablespoon Sugar (If you have it, beet sugar)
- 1 tsp ●Vinegar
Instructions to make For Osechi! Making Pounded Burdock Root with Soy Sauce Malt.
- Cut the burdock root into 4 cm pieces and pound with a pestle until soft. If they are thick, cut in half lengthwise. If you pound them too much, you won't be able to cut them in half, so be careful!
- Scrape off the skin and cut into 4 cm pieces. In a pot, add water (not listed) and vinegar, boil the burdock root until softened, and then drain in a colander.
- Toast the sesame seeds if possible and grind in a mortar. Mix in the ingredients marked ●. This is the glaze.
- Take the ingredients from Step 2 and while hot, coat generously with the glaze from Step 3. Dish up!
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