This is another simple way to prepare burdock root (gobo), which is known to detoxify blood, the lymphatic system and skin. Its earthy, herby flavour works well with delicate, sour umezuke (pickled plum) which aids digestion and combats fatigue. A superfood dish that goes well with just plain rice.
Peel burdock root and cut into thick sticks of about 4 cm long. Soak in water immediately to prevent discolouration. Discard water and drain well before using.
Remove the pit from umezuke and crush the flesh to make a paste. Set aside.
Heat vegetable oil in a pan. Sauté burdock root for 5 minutes.
Add konbu dashi, sake and umezuke paste. Simmer for 10–20 minutes or until the liquid is gone.
Arrange on 4 individual serving plates and serve.
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