Culinary Workshop Karinary Art 2018.Dec.
Ingredients
| Burdock root |
150g ... Cut into 4cm lengths and halve (or quarter) lengthwise. Soak in vinegar water. |
| Potato starch |
As needed |
| Oil for frying |
As needed |
Mixed Seasoning
| Soy sauce |
1 tbsp |
| Mirin |
1/2 tbsp |
| Sugar |
1/2 tbsp |
| Vinegar |
1 tsp |
| Kombu dashi stock |
4 tbsp |
Garnish
| Thinly sliced green onion |
As needed ... Chopped |
Instructions
- Thoroughly dry the burdock root and lightly coat it with potato starch.
- Deep-fry in 160°C oil until crispy.
- Bring the mixed seasoning to a boil and coat the freshly fried burdock root with it.
- Plate the dish and garnish with chopped green onion.