I had never heard of burdock root before the macrobiotics class at Natural Gourmet Institute. Our chef instructor said that in culinary school, he was reprimanded for peeling it, so I always remember to leave the skin on. It looks like it should be peeled with some dirt embedded in the skin, so I usually gently use a vegetable scrub brush to get any excess dirt off. The antioxidants and flavor are concentrated near the surface, so you want to make sure you preserve the skin. The root has a unique, sweet flavor that’s complemented by the savory sesame oil and shoyu. It is believed to serve as a blood purifier and strengthen the intestines. And it’s delicious!

2 tablepoons sesame oil
burdock root (about half pound), matchstick cut
medium onion, saute slice
2 carrots, matchstick cut
2-3 tablespoons shoyu or soy sauce

1. Heat a heavy skillet and coat with sesame oil.
2. Add burdock matchsticks and saute over medium heat until they no longer release their strong aroma. Stir constantly to coat the slivers evenly with oil and prevent burning.
3. Add thinly sliced onions, then the carrot matchsticks, mixing ingredients together. Saute for 1-2 minutes, and then add enough water to cover the bottom of the pan.
4. Cover pan and reduce heat, allowing to simmer for 25-30 minutes, or until the vegetables are tender, making sure the bottom of the pan does not get dry. Uncover and add shoyu or soy sauce to taste and simmer until most of the liquid is cooked out.