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Burdock Shiri Shiri | Registered Dietitian: Ayako Sekiguchi's wellness kitchen's recipe transcription

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

Number of Subscribers: 60.0万人
Number of View: 9,299.5万回
Number of Videos: 449本

Ingredients

Burdock : 300g
(A) Water : 50cc
(A) Vinegar : 大さじ2
ごま : 80g
(B) Soy sauce : 小さじ2
(B) Beet sugar : 小さじ1

Time required

15minutes

Procedure

1) Prepare the burdock root. 00:57
Wash the burdock root with a scrubbing brush and cut it into thin strips.
2) Stir fry burdock 03:11
Add 1 to a frying pan that has not been oiled, pour (A) over the top and fry lightly over medium heat, cover with a lid and steam.
After 1 minute, remove the lid and stir-fry even more.
3) make sesame seeds 05:00
Toast the sesame seeds in a non-oiled frying pan, taking care not to burn them.
When the toasted sesame is complete, put it in a mortar and grind it.
4) finish 07:17
Add 3 and (B) to the frying pan from 2 and mix to complete.

Point

・You can save time by slicing it into small pieces using a Shiri Shiri device.
・Using a shiri-shiri device creates a soft texture that cannot be achieved with a kitchen knife, and cuts that allow flavors to permeate easily.
・Because the skin of burdock root has a delicious taste, use it as it is without peeling it.
・Shredded burdock will change color, but do not expose it to water when cooking.
・If the burdock root is heated for too long, it loses its texture.
・When roasting the sesame seeds, roast them until they are firm enough to be crushed by pinching them with your fingers.
・If you rub the toasted sesame too much, too much oil will come out, so rub it lightly.
・This recipe can be stored in the refrigerator for 4-5 days.
・At the end of the video, we introduce a burdock salad with plain yogurt and mayonnaise at a ratio of 2:1.