Burdock Root Kimpira Using a Staub Casserole
Burdock Root Kimpira Using a Staub Casserole

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, burdock root kimpira using a staub casserole. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Burdock Root Kimpira Using a Staub Casserole is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Burdock Root Kimpira Using a Staub Casserole is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have burdock root kimpira using a staub casserole using 11 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Burdock Root Kimpira Using a Staub Casserole:
  1. Make ready 70 grams Burdock root
  2. Make ready 50 grams Thinly sliced beef
  3. Make ready 1/2 to 2/3 tablespoon Sesame oil
  4. Get 2 tsp A - Sugar
  5. Get 2 tsp A - Mirin
  6. Prepare 2 tsp A - Sake
  7. Take 2 teaspoons…10 ml A - Soy sauce
  8. Take 2 tsp A - Water
  9. Get 2 pinch A - Dashi stock powder
  10. Get 1 tsp and more B - Soy sauce
  11. Take 1 B - Toasted sesame seeds
Instructions to make Burdock Root Kimpira Using a Staub Casserole:
  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.

So that’s going to wrap it up for this special food burdock root kimpira using a staub casserole recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!