Two Ways with Burdock: Stir-Fried Burdock and Burdock Tea

Steps

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1. 1
   Select a softer burdock. Separate the tougher head and tail sections (to be reserved for tea) from the tender middle section (for stir-frying). Prepare a bowl of salted water (add 2g salt). Lightly scrape away the burdock skin with a knife, keeping the nutrient-rich layer near the skin. Using a mandoline, shred the burdock directly into the salted water to prevent oxidation. Stir gently to ensure all shreds are submerged. Slice the young ginger thinly and cut into fine shreds.
   ▶ ≈1:08
2. 2
   Add the prepared ingredients (shredded burdock, ginger shreds, salt, brown sugar, soy sauce, and mirin) to the pot, then add the hazelnut oil last—this prevents the oil from being damaged by high heat. Heat and let the burdock gradually soften while monitoring the colour; add more soy sauce if needed for deeper colour. Add a touch of mirin to enhance sweetness. Once the seasoning is right and burdock is tender, increase the heat to evaporate the sauce completely. Transfer to a serving plate and garnish with white sesame seeds.
   ▶ ≈2:46
3. 3
   Cut the reserved burdock head and tail sections into slices. Rinse the black and red dates, soften them slightly, then cut open with scissors to release natural sweetness. Place all ingredients (burdock slices, black dates, red dates, and goji berries) in a large bowl. Set the bowl in a rice cooker and add about 1/2 cup+ water to the outer pot. Press to start simmering. When the rice cooker switches to warm, let it rest in the pot for 20 minutes. The brewed tea will be quite concentrated; add hot water to dilute to your preferred strength before serving.
   ▶ ≈4:48