Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Teriyaki-Style Burdock, Carrots, and Leeks

From the book The Flexitarian Table by Peter Berley

Serves

Introduction

This sweet-salty side dish, often part of a Japanese bento box, features the earthy flavor of burdock and the nutty crunch of sesame seeds. My version gets a kick from ginger and lemon.

Ingredients

	½	cup honey
	⅓	cup soy sauce, preferably naturally brewed
	⅓	cup mirin
	2	tsp. finely grated peeled fresh ginger
	½	cup water
	2	Tbsp. neutral vegetable oil, such as canola or grapeseed
	1	lb. burdock, scrubbed and cut into matchsticks
	1	large or 2 medium leeks, white and tender green parts only, cleaned and cut into matchsticks
	~	Sea salt or kosher salt
	8	oz. carrots, peeled and cut into matchsticks
	2	Tbsp. sesame seeds, lightly toasted
	2	scallions, white parts only, thinly sliced
	~	Lemon wedges, for serving
	1	bunch of watercress, tough stems discarded

Steps

In a small bowl, whisk together the honey, soy sauce, mirin, ginger, and water.
In a large heavy skillet, heat the oil over high heat. Add the burdock and cook, stirring, for 2 minutes. Add the leeks and a pinch of salt and cook and stir until the leeks wilt, about 2 minutes. Pour in the honey mixture and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes.
Stir in the carrots, cover the pan again, and simmer until the vegetables are tender, 15 to 20 minutes longer.
Uncover the pan, raise the heat, and simmer until the juices have reduced to a glaze. Sprinkle the vegetables with the sesame seeds and scallions, and serve with lemon wedges on a bed of watercress.

Notes

Editor’s note: What’s missing from the Peter Berley recipes on Culinate are his hints on meal planning, tofu pressing, and sesame-seed toasting, as well as tasty tidbits on nori, mirin, and burdock. By all means, get your hands on his book for the full meal deal.

This content is from the book The Flexitarian Table by Peter Berley.

Unexplained Bacon

Fry guy

How to deep-fry at home

The Culinate 8

Asian greens

Even if you don’t like Asian food, try these

All Books

Madhur Jaffrey’s World-of-the-East Vegetarian Cooking

Savita Iyer-Ahrestani

Everyday Cauliflower Curry

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.