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

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, macrobiotic: burdock root simmered with umeboshi. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Macrobiotic: Burdock Root Simmered with Umeboshi is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Macrobiotic: Burdock Root Simmered with Umeboshi is something that I’ve loved my whole life.

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

The ingredients needed to make Macrobiotic: Burdock Root Simmered with Umeboshi:
  1. Take 300 grams Burdock root
  2. Get 4 or more Umeboshi pits
  3. Take 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.

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