Stir-fried Anchovies and Burdock Root
Stir-fried Anchovies and Burdock Root
The Winning Game of “Anchovy Burdock Stir-fry”: Classic Side Dish Ingredients Unite
What if you added anchovies to your burdock root stir-fry? While it’s a bit sad that two beloved side dishes, anchovy stir-fry and burdock root braise, have become one, the synergy they create makes up for it. This dish offers a delicious combination that will surely satisfy your appetite.
Main Ingredients- 300g whole burdock root
- 1 cup dried anchovies (about 50g)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the burdock root by peeling off its skin and washing it thoroughly under running water to remove any soil. Cut the cleaned burdock root into long, thin strips about 0.5cm thick. To prevent browning and remove any bitterness, soak the cut burdock root in cold water for about 10 minutes.
Step 2
Drain the small dried anchovies using a sieve to remove any powder or impurities. Then, toast them in a dry pan over low heat for 2-3 minutes. This process reduces the fishy smell and makes the anchovies crispier. Set the toasted anchovies aside.
Step 3
Now, let’s stir-fry the burdock root. Squeeze out excess water from the soaked burdock root and add it to a dry pan. Stir-fry over medium-low heat until the moisture evaporates and the burdock root becomes slightly golden. This step helps to bring out the unique aroma of the burdock. Once the burdock is partially stir-fried, add the minced garlic and continue to stir-fry until fragrant.
Step 4
When the burdock root and garlic are well stir-fried, pour in the onion extract (or juice) and soy sauce into the pan. Onion extract adds a savory depth and a subtle sweetness, enhancing the overall flavor of the dish.
Step 5
Once the onion extract and soy sauce start to simmer, add the rice syrup, cooking wine, and muscovado sugar. Stir well to combine. Reduce the heat to low and continue to cook slowly until most of the liquid has evaporated. It’s important to cook patiently, stirring occasionally to prevent sticking, allowing the burdock root to absorb the flavors as the sauce thickens.
Step 6
When the burdock root is almost dry and the sauce has thickened, add the pre-toasted anchovies. Finally, stir in the corn syrup (2-3 Tbsp) for a glossy finish. Quickly mix everything together for about 1 minute, ensuring the anchovies and burdock root are well-coated with the sauce. The corn syrup adds a sticky glaze and extra sweetness, completing the delicious stir-fry.
Step 7
Once all ingredients are well combined and glossy, turn off the heat. Sprinkle with toasted sesame seeds or ground sesame seeds for an added nutty aroma. Your “Anchovy Burdock Stir-fry” is now complete! This makes a fantastic side dish, perfect served over warm rice or packed in a lunchbox.
