My Chouchoux: Sautéed Burdock With Carrots And Arame 和風牛蒡炒鹿尾菜

If you're not familiar with burdock root, it could strike you as an odd looking vegetable. I remember back when I was in NY, I once bought some burdock in Chinatown. On the bus ride home, the long, skinny roots popping out of my shopping bag grabbed a lot of attention. The woman behind me probably couldn't resist her curiosity; she finally asked me what exactly those roots were and what I was going to do with them.

Burdock root is not only very high in fiber, but it also contains a good amount of minerals and anti-oxidants. It's good for treating indigestion, lowering the risk of heart disease, and even preventing cancer, among other things. It's known for its special woody taste and is used widely in Japanese cooking. Another healthy ingredient that's popularly used in Japanese cuisine is Arame (see photos below), a species of kelp rich in minerals and other essential nutrients. It helps to strengthen the immune system and defend against cancer, as well. It's mild and slightly sweet in taste. Together, the two make a great tasting and nutritious dish that can also help boost your immune system. Plus, it's vegan and gluten-free!

This is actually a recipe I wrote exactly a year ago for my former blog, 2 Sisters et 1 Cat, but because of some obstacles at the time, I never quite got around to finishing it and posting it. Seeing this recipe again just recalled for me a lot of memories from last year. So much has happened and so many things have changed in our lives. Some for the better, some for the worse; but no matter what they are, I have faith and hope in 2014!

Sautéed Burdock With Carrots And Arame (4 Servings)

8 oz burdock

1 C shredded carrots
1/2 C arame

A: 1 T rice vinegar
3 C water

1 T grapeseed oil or canola oil

sea salt

B: 1/4 C water
    2 T     soy sauce
    2 T rice wine
    2 t     mirin
    2 t     sugar

1 t sesame oil

2 t toasted black sesame seeds

1. Soak the arame in cold water for 15 minutes. Rinse and drain.

2. Prepare ingredients A in a large bowl.

3. Remove the burdock skin.

4. Slice it into thin diagonal slices, then cut them into thin matchsticks. Transfer them into A as you're cutting them, and work fast to prevent them from getting oxidized. *You can try to shredder it, but since burdock is thin and the texture is kind of fibrous and rough, I find it easier to just cut it with a knife.

5. Rinse and drain the soaked arame.

6. Heat the oil in a sauté pan, sauté the burdock and carrots for about 2-3 minutes. Season with a little sea salt.

7. Add B and let it cook for about 4-5 minutes, stirring occasionally.

8. Add the arame and keep cooking and stirring until the liquid starts to evaporate. Turn off the heat.

9. Transfer the dish onto a serving plate or a shallow dish. Drizzle with sesame oil and sprinkle with black sesame seeds and serve.

- Yvonne

Since burdock is thin and the texture is kind of fibrous and rough, I find it easier to a special shredder like the one above or just cut it with a knife.

在國外，牛蒡不算是常見的食物，一般都要到中國城才買的到。記得還住在紐約的時候，有一次從中國城買來幾根牛蒡，不用說，在坐公車回家的途中，那幾根從我環保袋探頭出來、長的又長又奇怪的牛蒡，顯然吸引了周遭一些乘客的注視。坐在我背後的一位外國女仕，終於抵擋不過她的好奇心，開始問起我這東西是什麼和要如何食用它等等。

牛蒡除了高纖維，還有高含量的礦物質與抗氧化特性，因此具有促進消化、降低心血管疾病及防癌等功能。它的香氣獨特，是日本料理中常見的。另外，我在這道菜裡還加了一種在日本料理中也很常使用的鹿尾菜(英文為arame)。它是海藻類中，唯一帶點甜味的的一種，並含有相當豐富的礦物質及其它維生素，有助於免疫系統和防癌等功效。它那溫和的風味加上牛蒡那獨特的香氣，簡直是再適合不過的了。

這個食譜其實是早在一年前為之前的2 Sisters et 1 Cat寫的，但因為當時生活上有太多的雜事，心情也很複雜，這食譜就這樣被隔在一旁。最近偶然的發現到它，又把我帶回一年前的許多令人感傷的回憶…。事實上，從去年到現在就有許多令人難以置信的事情一直在發生，有些是好；有些是壞，我們的生活也因此被受很大的影響。但是不管如何，我深信一切會圓滿的，我對這新的一年充滿著期待、信心與期望！