Recipe
Only 2 Ingredients! Addictive Burdock Root Salad (Stays Fresh in the Fridge with This Simple Trick)
Ingredients
- 200gburdock root
- 80gcarrot
- 1tsp vinegar (generous)
- 2tsp sugar
- 1tsp soy sauce
- 4tbsp mayonnaise
- 1/2tsp wasabi
- 1tbsp toasted ground sesame seeds
- 1tsp salt
- Aonori(dried green seaweed) to taste
About "Burdock Root Salad"
This burdock root salad uses 200g of burdock and 80g of carrots, julienned lengthwise to retain a crunchy texture. The secret to keeping it from getting watery in the fridge is to pan-fry it dry after boiling to remove excess moisture, and letting it cool completely before dressing. The dressing features mayonnaise, vinegar, sugar, soy sauce, toasted ground sesame seeds, and a secret touch of wasabi. It keeps in the fridge for 4 to 5 days, making it a perfect make-ahead side dish.
Tips for Making "Burdock Root Salad"
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Prep
- Do not peel the burdock root; just scrub it with crumpled aluminum foil to remove the dirt.
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Cutting
- Cut burdock into 2-3 cm pieces, slice lengthwise, and julienne to preserve fibers for a crunchy texture. For a softer texture, slice diagonally instead.
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Cutting
- Slicing carrots lengthwise before julienning also improves their texture.
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Prep
- Rinse cut burdock until the water runs clear; letting it absorb a little water gives it a moist finish.
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Boiling
- Place burdock in a pan with water, heat from cold (takes ~3 mins to boil), then add carrots and boil for 1 more minute. Avoid over- or under-cooking.
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Drying (Crucial)
- After boiling, drain and return to the pan to dry-fry. This prevents the salad from getting watery or spoiling quickly in the fridge.
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Cooling (Crucial)
- Transfer to a container and let cool for 5 minutes before dressing. Dressing while still warm will ruin the final texture.
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Seasoning
- Adding wasabi as a secret ingredient provides a refreshing kick that is different from mustard.
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Seasoning
- Add the salt after mixing the other dressing ingredients together.
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Finishing
- Plate the salad and sprinkle with aonori to finish.
Ingredients for "Burdock Root Salad"
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How to Make "Burdock Root Salad"
- 1
Scrub the burdock root with a crumpled piece of aluminum foil to remove dirt (do not peel).
- 2
Cut the burdock root into 2-3 cm lengths, slice them thinly lengthwise, and then julienne.
- 3
Transfer the cut burdock to a strainer, rinse quickly until the water runs clear, let it absorb a little water, and then drain.
- 4
Place the burdock in a frying pan, add enough water to submerge it, and heat starting from cold water.
- 5
While waiting for the water to boil, slice the carrot lengthwise and then julienne.
- 6
Once the water comes to a boil (about 3 minutes from cold), add the carrot and boil for another 1 minute.
- 7
Once boiled, drain in a strainer, return to the frying pan, and dry-fry to thoroughly evaporate any remaining moisture.
- 8
Once the moisture is gone, transfer to a container and let it cool for about 5 minutes.
- 9
In a bowl, combine the vinegar, sugar, soy sauce, ground sesame seeds, mayonnaise, and wasabi, mixing well. Finally, add the salt and mix again.
- 10
Add the cooled burdock and carrot to the bowl and toss thoroughly to coat.
- 11
Plate the salad, sprinkle with aonori, and serve.
Detailed Commentary on "Burdock Root Salad"
* Content organized by topics from the video.
Making Deli-Style Burdock Salad
Hello, I'm Piston Horiguchi! As a 'Fist Saint,' I'm going to beat up some burdock root today. Don't tell me you don't know Piston! Today, we're making an ordinary yet completely bizarre burdock salad. Don't you just crave it when you see it at department store food halls? First, let's wash the burdock. We aren't peeling it, so wash it thoroughly with water. If you scrub it with a crumpled piece of aluminum foil, it will turn as white as a daikon radish... just kidding, of course it won't. Just get most of the dirt off and you're good to go.
The Hellish Julienne: Knife Skills & Texture
Cut the washed burdock into 2-3 cm pieces, slice them lengthwise, and then julienne. This is where the hellish work begins. You could slice them diagonally before julienning, but cutting them lengthwise preserves the fibers for a much better texture. If you prefer a softer texture, diagonal slicing is recommended. Personally, I like both my meat and veggies on the firmer side, so I do it the hard way: slicing lengthwise and then julienning. By the way, using a mandoline slicer is convenient and fast, but it feels like cheating, so I don't recommend it. Those are for people who do stealth marketing (laughs). To win a 'delicious!' from your family, work hard with your knife even if you get blisters. That effort will surely be appreciated by everyone—except maybe your husband.
Boiling for the Perfect Crunch
Transfer the cut burdock to a strainer and rinse quickly until the water runs clear. Letting it absorb a little water gives the final dish a moist texture. Drain well, place it directly into a frying pan, add enough water to cover, and bring to a boil. While waiting for the water to boil, julienne the carrot. I also recommend slicing the carrot lengthwise before julienning for a better texture. A mandoline slicer? I donated the money for that to underprivileged racehorses. A proper middle-aged adult should stick to a knife. Once it comes to a boil—about 3 minutes from cold water—toss in the carrots. Boil for exactly 1 minute after adding the carrots. Be careful not to overcook or undercook; the perfect balance is 3 minutes from cold water, plus 1 minute after adding the carrots.
The Secret to Preventing Wateriness
Once boiled, drain in a strainer, then return it directly to the frying pan. Now, dry-fry it to thoroughly evaporate the moisture. This is the most important step today! If you skip this, the salad will get watery and spoil quickly when stored in the fridge. While we evaporate the moisture, let's chat. Lately, there's been a lot of noise about bears appearing because mountains are being cleared for mega-solar panels. Well, of course bears will come out if you destroy their mountains. I wonder who is pushing for that? Anyway, once the moisture is completely gone, transfer it to a container to cool. Letting it cool down is also a crucial step today, so if you think you'll forget, tattoo it on your bicep.
Special Dressing with a Secret Wasabi Kick
After letting it cool for about 5 minutes, combine the seasonings in a bowl. Add a generous 1 tsp of vinegar, 2 tsp of sugar, 1 tsp of soy sauce, 1 tbsp of ground sesame seeds, and 4 squirts (4 tbsp) of mayonnaise. Usually, people add mustard here, but since we are in the Reiwa era, we'll go with 1/2 tsp of wasabi. Mix this well, then add 1 tsp of salt. There's a reason we add the salt after mixing the other ingredients. Once the dressing is combined, add the burdock and carrots, and mix thoroughly. Transfer to a serving dish, sprinkle a dash of aonori on top, and it's done!
Better Than Deli-Style! A Crowd-Pleaser
And there you have it—a burdock salad that beats any department store deli! It has the perfect crunch and is bursting with the natural flavor of burdock. Thanks to dry-frying it after boiling to remove excess moisture, it won't get watery even after 3 to 4 days in the fridge. The flavor stays sharp and delicious. Now, let's eat. It looks amazing. Let's see if the wasabi was a hit or a miss... Yes, a total hit! It's so delicious it'll make a crying baby stop in amazement. It keeps in the fridge for 4 to 5 days, making it highly recommended when you need just one more side dish. Please give it a try!
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