nutritional information

Per 1-cup serving:

  • Calories: 250
  • Protein: 5 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 44 g
  • Cholesterol: 0 mg
  • Sodium: 306 mg
  • Fiber: 7 g
  • Sugar: 13 g
Vegan

Crunchy Burdock with Toasted Sesame Dressing

Crunchy Burdock with Toasted Sesame Dressing

Serves 4

30 minutes or fewer

Beloved in Japan, burdock is a long, slender root vegetable that resembles a stick. Beneath the bark-like skin, burdock’s flesh is crisp, earthy, sweet, and mineral-like. If you can’t find burdock, try this recipe with raw beets, jicama, or daikon radish grated or cut into small, thin sticks.
  • 3 ribs celery, sliced (1 cup)
  • 5 medium burdock roots, peeled and cut into 2-inch sticks
  • 3 Tbs. toasted sesame seeds
  • 2 Tbs. sugar
  • 2 Tbs. low-sodium soy sauce
  • 1 Tbs. rice vinegar
  • 1 Tbs. toasted sesame oil
  • ½ tsp. chile-garlic sauce

1. Bring large saucepan of water to a boil over medium-high heat. Add burdock, and cook 6 to 8 minutes, or until crisp-tender. Drain and cool. Transfer to medium bowl, and add celery.

2. Grind sesame seeds and sugar together in coffee grinder or mortar and pestle until finely ground. Transfer mixture to small bowl and stir in soy sauce, vinegar, sesame oil, and chile-garlic sauce.

Add dressing to burdock mixture, and toss to coat. Season with salt and pepper, if desired. 

March 2009

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comments

I love, love, LOVE burdock root. Ask for it at Asian markets by its Japanese name, gobo. It needn't be crisp after cooking; I use Judith Berger's wonderful recipe (in her great book _Herbal Rituals_) for burdock gravy, which results in a soft, stewlike result of almost unbelievable richness of flavor. With or without some sautéed mushrooms, this stuff over rice is a GREAT cold-weather meal. Besides being delicious, burdock is extremely healthy, and especially good for people late in life. Also, despite its sweetness, it's something most diabetics can eat; the specific sweet-tasting carb, called INULIN (not the same as INSULIN), actually a fiber and not a sugar, is much better tolerated.

Rain Adkins - 2014-01-15 21:31:27

I lived in Taiwan where burdock was always served one way... peeled, greasy and sweet-but good. In Canada, with this recipe I steamed it with carrot and celery until tender. I then mixed it with a soba noodle and sauce recipe. Amazing! My meat eating brother devoured up this new taste sensation. Surley this burdock recipe would be a great side with a salad in summer or rice and lentils in winter. Yum!

Joslin Webster - 2010-02-05 01:28:48