Cold Tossed Burdock Root
Taiwanese small plates influenced by Japanese cuisine! Sesame Dressing with Burdock, King of Dietary Fiber
Description
A cold dish of briefly boiled shredded burdock root tossed with white sesame, sesame oil, and a little sugar/vinegar. A highly detoxifying healthy menu rooted in Taiwan due to Japanese colonial influence.
Restaurants serving Cold Tossed Burdock Root
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Burdock root
- White sesame
- Sesame oil
- Soy sauce
- Vinegar
- Sugar
Instructions
- [Authentic Recipe]
- Scrape burdock skin with cleaver back, fine-julienne.
- Soak immediately in vinegar water to remove astringency and prevent discoloration.
- Boil in hot water for 2-
- mins, drain (don't overboil; retain crispness).
- Put in a bowl, toss with a sauce mixing soy, vinegar, sugar, and sesame oil.
- Sprinkle massive white sesame, chill in fridge to meld flavors to finish.
Learn more Spice, substitutes, tips
Key spices
Savoriness of sesame oil/white sesame、earthy burdock aroma
Substitutes at Japanese supermarkets
Julienned carrots (delicious mixed for color)
Pairing
Congee、Tofu dishes、Green tea
Trivia
[For Health Conscious] Almost always placed in the 'Xiaocai (Cold Dish)' corner of Taiwanese eateries. Similar to Japanese 'Kinpira Gobo', but 'boiled and tossed' without frying, making calories even lower. Burdock's overwhelming dietary fiber regulates the gut and aids constipation, a strong ally for dieting women.
Eating tips & etiquette
[Unique Eating] Mix a tiny bit of Taiwan's sweet 'mayo' to make a Burdock Salad (Niubang Shala) style, creating a mild flavor kids also love!
Allergen
Soy, Wheat, Sesame