Macrobiotic: Burdock Root Simmered with Umeboshi
Macrobiotic: Burdock Root Simmered with Umeboshi

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, macrobiotic: burdock root simmered with umeboshi. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Macrobiotic: Burdock Root Simmered with Umeboshi is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Macrobiotic: Burdock Root Simmered with Umeboshi is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook macrobiotic: burdock root simmered with umeboshi using 3 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic: Burdock Root Simmered with Umeboshi:
  1. Make ready 300 grams Burdock root
  2. Get 4 or more Umeboshi pits
  3. Make ready 1 Kombu seaweed for dashi stock (7 x 10 cm)
Steps to make Macrobiotic: Burdock Root Simmered with Umeboshi:
  1. Rinse and remove the soil from the outside of the burdock root using a scrub brush or other tool. Do not remove the peel as keeping it will add a pleasant aroma to the dish.
  2. Decide on the pot you will use, and cut the burdock root to a size that will easily fit in the pot. Add the burdock, umeboshi pit, kombu, and enough water to cover the ingredients into the pot.
  3. If possible, use an otoshibuta (drop lid), otherwise just use a regular lid for the pot.
  4. Once the water comes to a boil, reduce the heat to low, and simmer until the burdock softens. Check the burdock occasionally through this process. Try to simmer off as much of the liquid as possible.
  5. I modified the amount of burdock as I found the kind I was buying at the organic supermarket was much smaller than the usual variety.
  6. It is very important to make sure the liquid has been cooked off. If the umeboshi don't have much salt, the dish will be a bit bland, so make sure to add enough pits.
  7. Ah, I really did it. I burned the burdock roots black. Nothing to do now but to peel them before eating.

So that is going to wrap this up with this exceptional food macrobiotic: burdock root simmered with umeboshi recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!