Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, burdock root kimpira using a staub casserole. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Burdock Root Kimpira Using a Staub Casserole is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Burdock Root Kimpira Using a Staub Casserole is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook burdock root kimpira using a staub casserole using 11 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Burdock Root Kimpira Using a Staub Casserole:

1. Get 70 grams Burdock root
2. Prepare 50 grams Thinly sliced beef
3. Get 1/2 to 2/3 tablespoon Sesame oil
4. Prepare 2 tsp A - Sugar
5. Prepare 2 tsp A - Mirin
6. Take 2 tsp A - Sake
7. Prepare 2 teaspoons…10 ml A - Soy sauce
8. Make ready 2 tsp A - Water
9. Take 2 pinch A - Dashi stock powder
10. Get 1 tsp and more B - Soy sauce
11. Prepare 1 B - Toasted sesame seeds

Instructions to make Burdock Root Kimpira Using a Staub Casserole:

1. Slice the burdock root into slivers and soak in water to remove the bitterness. Drain in a colander and pat dry with kitchen paper.
2. Combine the A ingredients.
3. Cut the beef into 1.5 to 2 cm widths. This step is optional, but doing this will let the beef mix better with the burdock root.
4. Heat sesame oil in a casserole over a medium heat. Add the beef and fry.
5. After the beef is almost cooked through, add the drained burdock root and continue to fry.
6. When everything is evenly coated with oil, combine with the A ingredients. Mix all together and cover with a lid.
7. Cover with a lid and turn the heat to low. Set your timer for 8 minutes.
8. Turn the heat off after the 8 minutes are up. Let stand covered for 5 minutes.
9. Remove the lid. Add the B ingredients and cook over low-medium heat.
10. Fry the contents uncovered. Quickly stir and evaporate any excess moisture in the pot. It is done and you can eat it straight away.
11. I like bigger slivers of burdock root because they have a crispier texture. The beef absorbs the flavour well and is tasty. I love tsukudani, but I love kimpira more.
12. You can make this dish with just burdock root as well. In that case, use the same amount of burdock root, but reduce the amount of other ingredients by half. It is the best to use a 16 cm round pot as well.
13. Note: The taste and texture will vary according to the size of the burdock root pieces.
14. Adjust the cooking time if you cut the burdock into smaller and thinner pieces or if you use shop-bought shredded burdock root.

So that is going to wrap it up with this special food burdock root kimpira using a staub casserole recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!