I remember reading an article that said burdock root is very unique to the Japanese cuisine. Most countries use burdock root for medicinal purposes as it is full of health benefiting sources of antioxidants and dietary fiber for improving overall health. In Japanese cooking we sauté, steam, braise, boil, and even make delicious chips out of them! Super versatile. Burdock root is available anytime of the year but peaks during the colder months when the root is more crunchier, juicier, and more nutritious. I hope you enjoy! ————————————————————————Recipe (serves 2-3 people):3 oz or 1/2 gobo (burdock root)5 oz tofuground sesame seeds for topping3 cups dashi2-3 tablespoons miso (please adjust accordingly)1. Heat dashi to medium heat2. Clean burdock root. Leave the skin on, as this is the most nutritious part of the root. Remove areas that are damaged or rough. Remove the ends. 3. Thinly shave the burdock root with a knife. If this is difficult, cut diagonally into very thin slices. 4. Add burdock to the dashi and cover. Cook thoroughly until tender. 3-5 minutes.5. Add tofu, cover, and simmer for a few more minutes. 6. Turn off heat. Wait 3-5 minutes. Strain in miso. Taste and adjust if needed.7. Top with ground sesame seeds.8. Enjoy.Thank you for joining me today for Day 9. Tomorrow is Day 10. Last day. See you in the kitchen!I hope you enjoyed today’s video, if you did, please let me know by liking the video, subscribing, and sharing with your friends! As always please leave me any comments or questions below:)Share your creations on Instagram!@gracesjapanesecooking #10daysofeverydaymisosoup❤️Grace
