Ingredients

Burdock

Other Names: Beggar’s button, gobo, Japanese burdock.

General Description: Burdock (Arctium lappa_) is a root esteemed in Japanese and macrobiotic cuisines for its healing nature. There are two species of burdock: wild (Arctium minus_) and Japanese (Arctium lappa), which is cultivated. The large, dark, woody-looking burdock root has a sweet, nutty, delicate, crunchy flesh. Its bark-like skin looks thick, but is actually tissue paper thin and can be scraped away with a fingernail or light scrubbing. Burdock’s flavor resembles a combination of salsify and artichoke, with a sweet, earthy flavor and tender-crisp texture.

Burdock roots, largely eaten in Japan and Hawaii, can be up to 4 feet long, but 2 feet is more common; they are about as thick as a common carrot. The rather fibrous flesh is a grayish white that quickly oxidizes. When cooked, burdock changes color from milky white to shiny gray or brown.

In Asian markets, burdock is sometimes sold covered in sawdust to preserve it. Although burdock grows throughout Europe and North America, until recently it was cultivated only in Japan. For the Iroquois and other Native American tribes, burdock was an important winter food. They dug it in the fall, dried it, and then ate it throughout the winter.

Season: Burdock is available irregularly year-round. It usually comes from Hawaii, California, or Japan.

Purchase: Choose soil-covered roots that are firm and relatively crisp. Larger pieces can be stringy.

Avoid: Limp burdock is best avoided.

Storage: Wrap in wet paper towels and refrigerate. It will keep for a few days. For longer storage, be sure to keep moist.

Preparation: # Wash burdock gently with a scrubbing brush.

Scrape off the skin with the back of a knife.
Cut into small pieces and drop immediately into cold water to prevent oxidation.
To rid burdock of a slightly bitter aftertaste, soak pieces in salted water for 5 to 10 minutes before cooking.
To tenderize the roots, cook first in a combination of 1/4 teaspoon baking soda per cup of water, bring to boil, then drain.

Serving Suggestions: Make kimpira, a Japanese dish in which slices of burdock and carrot are lightly fried, then sprinkled with sesame seeds, soy sauce, and dashi. Slice fresh roots for use in soups, stir-fries, and tea. Sauté burdock and thinly sliced beef seasoned with mirin and sake.

Flavor Affinities: Beef, carrot, chicken, dashi, ginger, mirin, mushrooms, sake, sesame, soy sauce.

from Quirk Books: www.quirkbooks.com