My wonderful Vietnamese Grocer gave me a length of Burdock root and some
suggestions for its use in soup. She also had me sample a tea concoction
made with the root.
Any one out there have any other recipes for this root????

"Joel Smith" wrote in message
hlink.net...
My wonderful Vietnamese Grocer gave me a length of Burdock root and some
suggestions for its use in soup. She also had me sample a tea concoction
made with the root.
Any one out there have any other recipes for this root????



In Japan I had a chicken sandwich (the chicken was cooked teriyaki-style, I
think) with burdock root. The burdock root was cut matchstick-style and had
been marinated and cooked (I think the marinade was soy sauce and mirin
amongst other things). Completely ruined the sandwich, IMO.

rona

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On Sun, 08 Feb 2004 12:58:55 GMT, "Joel Smith"
wrote:

My wonderful Vietnamese Grocer gave me a length of Burdock root and some
suggestions for its use in soup. She also had me sample a tea concoction
made with the root.

What does burdock root taste like?

Cape Cod Bob wrote:

On Sun, 08 Feb 2004 12:58:55 GMT, "Joel Smith"
wrote:


My wonderful Vietnamese Grocer gave me a length of Burdock root and some
suggestions for its use in soup. She also had me sample a tea concoction
made with the root.


What does burdock root taste like?

Never had it raw, but I've had it pickled in sushi. A local sushi bar
makes a saba shiso maki with a think piece of burdock in it. It's still
crunchy and tangy flavored.

--
Dan

"Cape Cod Bob" wrote in message
...
On Sun, 08 Feb 2004 12:58:55 GMT, "Joel Smith"
wrote:

My wonderful Vietnamese Grocer gave me a length of Burdock root and some
suggestions for its use in soup. She also had me sample a tea concoction
made with the root.

What does burdock root taste like?

A Japanese woman once brought me a quart of seaweed (brought herself from
Japan) and burdock marinated in something with soy, etc. I have many times
over the years tried to duplicate this and it has never tasted the same - or
even close. I never keep these recipes as they never are good. When she
brought it to me, she warned me when I told her that I'd never tasted
anything so good, that I would never taste anything like it again in my
life. I haven't.

I love the taste of burdock, but it always taste too fibrous. I don't know
what one would do, short of taking a mallet to it, to reduce this fiber.
Burdock does taste sort of woodsy; maybe that's why it is so fibrous. It
will grow wild -- in my yard it comes up like a weed, but my soil is too
tough to pull it up, plus it would probably have worms in it.

Dee
Dee

quoted from "Beyond Bok Choy" by Rosa Lo San Ross:

"Burdock tastes sweetly mild when young, but the flavor intensifies as
the root becomes woody with age....When eaten raw, very young roots
have a crisp fresh taste, but burdock is usually cooked. Pickled
pencil-thin pieces of burdock, orange in color, are readily available
packaged in Asian groceries."

"How to Use
"Burdock should be lightly peeled, as the part just beneath the skin
is the sweetest. The white flesh should be soaked in cold or
acidulated water for about an hour to remove bitterness. It is best
parboiled until tender, then stir-fried, boiled, roasted, or stewed by
itself or with other root vegetables. Burdock is often pickled with
rice vinegar."

On Sun, 08 Feb 2004 10:09:29 -0500, Cape Cod Bob
wrote:

On Sun, 08 Feb 2004 12:58:55 GMT, "Joel Smith"
wrote:

My wonderful Vietnamese Grocer gave me a length of Burdock root and some
suggestions for its use in soup. She also had me sample a tea concoction
made with the root.

What does burdock root taste like?


((.)) '))
((((((((
))(/)((

On Sun, 08 Feb 2004 17:36:59 GMT, Dan Logcher
wrote:


Never had it raw, but I've had it pickled in sushi. A local sushi bar
makes a saba shiso maki with a think piece of burdock in it. It's still
crunchy and tangy flavored.

Dan, was this cut in matchstick? Did you notice any taste of miso?
Sometimes mountain gobo (thinner than regular kind, about the size of
tiny carrot but thinner) is marinated in different ways. You can even
but this in well stocked Japanese market in the U.S. Comes in plastic
pouch and looks like carrots. I don't particularly like it
prepackaged as it has a smell I don't like, but I do like freshly made
ones.
Nona

Nona M wrote:

On Sun, 08 Feb 2004 17:36:59 GMT, Dan Logcher
wrote:


Never had it raw, but I've had it pickled in sushi. A local sushi bar
makes a saba shiso maki with a think piece of burdock in it. It's still
crunchy and tangy flavored.


Dan, was this cut in matchstick? Did you notice any taste of miso?
Sometimes mountain gobo (thinner than regular kind, about the size of
tiny carrot but thinner) is marinated in different ways. You can even
but this in well stocked Japanese market in the U.S. Comes in plastic
pouch and looks like carrots. I don't particularly like it
prepackaged as it has a smell I don't like, but I do like freshly made
ones.

Nona, there were as thick as a pencil. It sounds like mountain gobo
actually. I thought it was pickled carrot the first time I had it.
The flavor is different, takes away from the saba shiso maki, but the
texture is good.

--
Dan