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Macrobiotic: Burdock Root Simmered With Umeboshi Recipe

Macrobiotic: Burdock Root Simmered with Umeboshi Recipe
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Serving : 1
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Prepare the ingredients before making Macrobiotic: Burdock Root Simmered with Umeboshi in your home. Then, follow these steps below to serve Macrobiotic: Burdock Root Simmered with Umeboshi for your family or friends.

Ingredients: Macrobiotic: Burdock Root Simmered with Umeboshi

  • 300 grams Burdock root
  • 4 or more Umeboshi pits
  • 1 Kombu seaweed for dashi stock (7 x 10 cm)

How to Make Macrobiotic: Burdock Root Simmered with Umeboshi

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Macrobiotic: Burdock Root Simmered with Umeboshi in your home by yourself.

    Step 1
  • Rinse and remove the soil from the outside of the burdock root using a scrub brush or other tool. Do not remove the peel as keeping it will add a pleasant aroma to the dish.
  • Step 2
  • Decide on the pot you will use, and cut the burdock root to a size that will easily fit in the pot. Add the burdock, umeboshi pit, kombu, and enough water to cover the ingredients into the pot.
  • Step 3
  • If possible, use an otoshibuta (drop lid), otherwise just use a regular lid for the pot.
  • Step 4
  • Once the water comes to a boil, reduce the heat to low, and simmer until the burdock softens. Check the burdock occasionally through this process. Try to simmer off as much of the liquid as possible.
  • Step 5
  • I modified the amount of burdock as I found the kind I was buying at the organic supermarket was much smaller than the usual variety.
  • Step 6
  • It is very important to make sure the liquid has been cooked off. If the umeboshi don't have much salt, the dish will be a bit bland, so make sure to add enough pits.
  • Step 7
  • Ah, I really did it. I burned the burdock roots black. Nothing to do now but to peel them before eating.
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