Recipe of Any-night-of-the-week Macrobiotic: Burdock Root Simmered with Umeboshi

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, How to Make Homemade Macrobiotic: Burdock Root Simmered with Umeboshi. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Macrobiotic: Burdock Root Simmered with Umeboshi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Macrobiotic: Burdock Root Simmered with Umeboshi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Macrobiotic: Burdock Root Simmered with Umeboshi is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must 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 it.

This is a staple of macrobiotic cooking. It's also a great dish to have if you're looking to detox your body. You can use whole umeboshi, but I just use the pits leftover after using the umeboshi in other dishes. The flavor of this dish will change according to the salt content of the umeboshi. Use good quality ingredients. If it isn't salty enough, use a little of soy sauce. Try using the umeboshi pits leftover after making rice balls. Don't clean the pits, they should have some of the umeboshi still attached. Simmer the burdock root for at least 2 hours. Make sure to check the pot occasionally to make sure there is not too much evaporation. Don't let it burn! Recipe by Ruruko.

Ingredients and spices that need to be Get to make Macrobiotic: Burdock Root Simmered with Umeboshi:

1. 300 grams Burdock root
2. 4 or more Umeboshi pits
3. 1 Kombu seaweed for dashi stock (7 x 10 cm)

Steps to make 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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So that is going to wrap it up with this special food Recipe of Speedy Macrobiotic: Burdock Root Simmered with Umeboshi. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!