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Stir-Fried Burdock Root and Konjac With Sesame and Miso. - Recipe Video

A simple and easy to understand recipe video shows how to make Stir-Fried Burdock Root and Konjac With Sesame and Miso..
We stir-fried burdock root and konjac with sesame and miso. The crispy burdock root and the reins konjac (tazuna konnyaku) are mixed with sesame and miso, which makes the dish enjoyable. Rich flavor miso with a good sesame flavor goes well with both alcohol and rice. Tazuna konnyaku is easy to make, so please take the challenge and give it a try.
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Cook time

30 minutes

Ingredients
2 servings

  • Burdock root
    200 g
  • Water
    300 ml
  • Konjac (Konnyaku)
    200 g
  • Hot water
    800 ml
  • Salt
    1 tsp
  • (A)Miso
    2 tbsp
  • (A)Sugar
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Water
    100 ml
  • White ground sesame
    2 tbsp
  • Sesame oil
    1 tbsp

How to make

  1. 1. Wash the burdock roots clean and cut into 1.2-inch wide pieces. If the burdock roots are thick in diameter, cut them in half to even out the thickness. Place in a bowl with water and soak for about 10 minutes to remove the bitterness.
  2. 2. Cut the konjac into 0.2-inch wide pieces, make a 0.4-inch long slit in the center, pull one end through the slit to form a reins shape. Sprinkle some salt and rub it in with your hands. Put the konjac in a pot of boiling water and boil for about 3 minutes to remove the fishy smell and the harsh taste.
  3. 3. Put ingredient (A) in a bowl and mix well.
  4. 4. Heat sesame oil in a pan over medium heat, then add Step 1 and 2, and fry until the oil is absorbed. When the oil is absorbed, add Step 3 and fry until all the ingredients are cooked through.
  5. 5. When all the ingredients are cooked well, lower the heat to medium, add the white ground sesame, and fry until the broth has evaporated. Serve it on a plate and it is ready.

Tips for cooking

If you don't like the reins konjac (tazuna konnyaku), just cut it into 0.5cm wide pieces. After adding the seasonings, it takes time for the flavor to soak in, so be careful not to burn the dish.

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