COOKING INGREDIENTS
This work I want to convey
This work I want to convey
White burdock
How to make white burdock
How to make white burdock
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Wash the burdock root, cut it into pieces, boil it in water with rice bran and raw rice for about 15 minutes, then turn it into burdock root tubes, return it to the rice bran water, and soak it overnight. After that, rinse it with water, cut it into two, and soak it in a mixture of seven parts water and one part lemon juice.
It keeps relatively well, so it can be used as a garnish for sashimi or in New Year's bento boxes. -
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Burdock root 1
Wash the burdock and cut it appropriately. Burdock will split a little when cut with a knife, so cut it into slightly longer pieces. Immediately soak the cut pieces in water to prevent the bitterness from seeping in. -
White burdock 2
Boil the rice bran soup with about a half cup of raw rice for about 15 minutes. If you add raw rice to the rice bran, the finished product will be whiter than if you only used the rice bran. You can also use leftover rice. -
Burdock root 3
Use a metal skewer to scoop out the core of the burdock to create tube burdock. -
White burdock 4
Put the burdock back into the rice bran soup and leave it to soak overnight. The burdock will lose its firmness and turn pure white. -
White burdock 5
Make the pickling liquid by mixing 7 parts water with 1g of salt and a little Ajinomoto per 200cc and 1 part lemon juice. It's better to use tap water rather than purified water because it doesn't add any scum. If you don't care about the color, I think it's delicious to use soy sauce. -
Burdock 6
Wash the burdock root, cut it in half, and soak it in the pickling liquid. If you use citrus fruits such as lemon, it will turn out pure white, but if you use regular vinegar, it will turn out a dull color.
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COMMENT
Based on the concept of "making all our products by hand," we will be presenting the series "The work we want to share." We will carefully explain the careful handmade process with close-up photographs. We will convey the traditions of Japanese cuisine.