Braised Burdock Root

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From the Vitality Food Feature ‘The Culinary Adventure of Wild Autumn Harvests‘.


  • 1 cup burdock root (fresh is preferred but dried can be used also)
  • 1/2 cup carrots
  • 1 Tbsp soy sauce
  • 1 Tbsp sugar or honey
  • 2 Tbsp dry sherry
  • 1 Tbsp saké
  • 1 tsp sesame seeds
  • 1 Tbsp coconut oil

1) Julienne the burdock root into very thin strips.

2) Soak in water for 30 minutes and drain well. If you are using dried burdock root, soak it first, then slice as thin as you can and soak for another 15 minutes.

3) While the burdock is soaking, julienne the carrot into the same size as the burdock.

4) Put coconut oil into a frying pan and put it on high heat. Add burdock sticks and fry for a couple minutes.

5) Add carrot sticks and fry for one to two minutes, constantly stirring the vegetables.

6) Add remaining ingredients into the pan and stir well.

7) Remove from heat and serve plain or over a bed of noodles or rice.

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