Recipe: Tasty Burdock Roots Wrapped in Kombu

Burdock Roots Wrapped in Kombu. I've never heard of Kombu strips. I've tried burdock root though and can't say I really noticed a difference with it, though to be honest was never religious about taking it. It is supposed to be a potent blood purifier and good for a variety of things though, worth a shot!

Traditionally, it's been most commonly used as a diuretic and a digestive aid. See its potential uses, side effects, and more. The most tedious part is that you have to julienne both gobo (burdock root) and carrot, and if you are not used to chopping veggies, it might be challenging (but of course The most common ingredients used for Kinpira is gobo and carrot, but lotus root is another common ingredient for this cooking style. You can cook Burdock Roots Wrapped in Kombu using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Burdock Roots Wrapped in Kombu

1. It's 25 grams of Hidaka kombu.
2. You need 1 of Burdock root.
3. Prepare 50 cm of Kampyo.
4. Prepare 200 ml of Kombu based dashi stock.
5. It's 1 tbsp of Soy sauce.
6. Prepare 1 tbsp of Sugar.
7. You need 1 tsp of Mirin.
8. You need 1/2 tsp of Rice vinegar.

Root extracts of the burdock also display a mild antibiotic and cholagogic activity which are of great benefit in the treatment of certain conditions. I'm happy to say my eczema appears to be clearing up rapidly! These burdock root herb are aimed at curing different sorts of ailments such as fever, indigestion, arthritis, period cycle problems, inflammation and other potential health hazards. Burdock root has many potential health benefits including anti-inflammatory, anticancer, antidiabetic & more.

Burdock Roots Wrapped in Kombu step by step

1. Use the back of a knife to shave off the surface of the burdock root, then pound the root all over with a rolling pin..
2. Chop the burdock root into 5-7 cm sections, then boil in salted water for about 2 minutes..
3. Soak the dried gourd in water (10 min) to reconstitute. Change the water, then massage well to rinse..
4. Wrap the burdock root sections in kombu, then tie with the kampyo strips..
5. Put the kombu-wrapped burdock root into a saucepan with the rest of the ingredients..
6. Make a 'drop lid' from aluminium foil, cover the pot with it, then simmer on low for 15 minutes..
7. Trim the ends, then transfer to a serving dish..

Burdock root can also be used in cosmetics. It can block the enzyme that breaks down elastin, the protein that gives skin its elasticity. Pictured here is burdock, a slender, brown-skinned root vegetable that grows to more than two feet in length. With a pleasantly crunchy texture, burdock has a sweet flavor that's similar to lotus root, though its taste is distinctive enough to make it worth the trouble of. They look similar to a carrot, albeit without the orange.