Hoku hoku "gobo no fry pan nimono" recipe!

Whispering and cutting into small pieces is a hassle...! So this time, we've made a quick and easy recipe that simply slices the fish into chunks and steams them in a frying pan. It's soft, flaky, and delicious!

Material ( For 2 persons )
monk's quarters	one (object)
soy sauce	1 tablespoon
mirin	1 tablespoon
water (esp. cool, fresh water, e.g. drinking water)	proper quantity

Burdocks are delicious for their savory flavor and nourishing sweetness. We often want to eat burdocks, but sometimes it is a hassle to cut them into small pieces. In such cases, we introduce a recipe we recommend: "Burdock Stewed in a Frying Pan"! Simply chop burdocks into chunks. Simply by steaming and seasoning in a frying pan, this easy menu brings out the flavor of burdocks.

Simmered burdock in frying pan

Ingredients

Here is what you need to prepare. Enough for about 2 servings.

1 burdock root
1 tablespoon soy sauce
1 tablespoon mirin (sweet cooking sake)
Water to taste

Directions

Wash burdocks well and cut into 5-6 cm long chunks.


Place the burdocks in a small frying pan and add enough water to cover them.


Cover and place over high heat. Bring to a boil, then reduce heat to medium-low and let simmer for 20 minutes.


When the burdocks are soft, remove the lid, add soy sauce and mirin, and simmer until the liquid is absorbed.



Serve on a plate and you're done! Sprinkle sesame seeds or shichimi (seven spices) on top if desired.

How does it taste?

Yum! Ho-ho-ho inside! The more you chew, the more you feel the sweetness of the burdock itself and the umami of the earth stored in the ground. The aroma is also pleasant.


This time I seasoned and finished it, but it can be used for other dishes if it is preserved by simply steaming it without adding soy sauce or other seasonings. In that case, please store it in a clean storage container in the refrigerator and eat it within 2 to 3 days.