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Burdock Root Kimpira Using A Staub Casserole Recipe

Burdock Root Kimpira Using a Staub Casserole Recipe
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Prepare the ingredients before making Burdock Root Kimpira Using a Staub Casserole in your home. Then, follow these steps below to serve Burdock Root Kimpira Using a Staub Casserole for your family or friends.

Ingredients: Burdock Root Kimpira Using a Staub Casserole

  • 70 grams Burdock root
  • 50 grams Thinly sliced beef
  • 1/2 to 2/3 tablespoon Sesame oil
  • 2 tsp A - Sugar
  • 2 tsp A - Mirin
  • 2 tsp A - Sake
  • 2 teaspoons...10 ml A - Soy sauce
  • 2 tsp A - Water
  • 2 pinch A - Dashi stock powder
  • 1 tsp and more B - Soy sauce
  • 1 B - Toasted sesame seeds

How to Make Burdock Root Kimpira Using a Staub Casserole

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Burdock Root Kimpira Using a Staub Casserole in your home by yourself.

    Step 1
  • Slice the burdock root into slivers and soak in water to remove the bitterness. Drain in a colander and pat dry with kitchen paper.
  • Step 2
  • Combine the A ingredients.
  • Step 3
  • Cut the beef into 1.5 to 2 cm widths. This step is optional, but doing this will let the beef mix better with the burdock root.
  • Step 4
  • Heat sesame oil in a casserole over a medium heat. Add the beef and fry.
  • Step 5
  • After the beef is almost cooked through, add the drained burdock root and continue to fry.
  • Step 6
  • When everything is evenly coated with oil, combine with the A ingredients. Mix all together and cover with a lid.
  • Step 7
  • Cover with a lid and turn the heat to low. Set your timer for 8 minutes.
  • Step 8
  • Turn the heat off after the 8 minutes are up. Let stand covered for 5 minutes.
  • Step 9
  • Remove the lid. Add the B ingredients and cook over low-medium heat.
  • Step 10
  • Fry the contents uncovered. Quickly stir and evaporate any excess moisture in the pot. It is done and you can eat it straight away.
  • Step 11
  • I like bigger slivers of burdock root because they have a crispier texture. The beef absorbs the flavour well and is tasty. I love tsukudani, but I love kimpira more.
  • Step 12
  • You can make this dish with just burdock root as well. In that case, use the same amount of burdock root, but reduce the amount of other ingredients by half. It is the best to use a 16 cm round pot as well.
  • Step 13
  • Note: The taste and texture will vary according to the size of the burdock root pieces.
  • Step 14
  • Adjust the cooking time if you cut the burdock into smaller and thinner pieces or if you use shop-bought shredded burdock root.
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