Description
A mysterious staple snack loved in taverns where burdock root, sliced ultra-thin with a peeler, is battered, fried crispy like potato chips, and coated in sweet sauce and white sesame.
Restaurants serving Deep-fried Burdock Root
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Burdock root(Niubang)
- Sweet potato flour
- White sesame
- Sugar
- Frying oil
Instructions
- [Authentic Recipe]
- [Ultra-thin Burdock Slicing] Wash mud off burdock root (Niubang), slice 'as long and ultra-thin' as possible like sharpening a pencil with a knife (or peeler). *Soak in water to remove astringency.
- Wipe moisture firmly, dust lightly with a mix of sweet potato flour and wheat flour.
- Drop into 170°C medium oil, spreading them so they don't stick.
- Fry fragrantly until moisture completely leaves and the whole is 'ultra-crispy golden brown'.
- Drain oil, toss while warm with a little sugar (or sweet soy sauce) and massive 'roasted white sesame' to flavor.
- Mountain-heap on a plate to finish.
Learn more Spice, substitutes, tips
Key spices
Intense savoriness of white sesame and burdock
Substitutes at Japanese supermarkets
(Can be made identically with Japanese burdock)
Pairing
Taiwan Beer or Oolong Tea
Trivia
[For Everyone] Quietly written on Taiwanese tavern menus, but ordering it brings a volume overflowing the plate. Completely different from Japanese 'Kinpira Gobo'; perfected entirely as a 'sweet/salty snack'. A magic root veg dish kids also eat with great joy.
Eating tips & etiquette
[Unique Eating] Boldly grab a handful from the mountain of burdock with your hands, crunching it loudly 'crisp, crunch' like potato chips as a beer snack!
Allergen
Wheat, Sesame