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In the Kitchen: Grilled Beef-Wrapped Burdock Root

The holidays are almost here, and you may want an elegant dish to serve to your guests. Are you familiar with burdock? If not, it’s a root vegetable with a fairly mild flavor. For this recipe, an Asian flavor is added to the burdock, which is then rolled in a marinated beef. We are joined by 3 students of the Culinary Arts and Hospitality Management Program at Lane Community College to put this dish together. (NBC 16)

Watch In the Kitchen Thursday, November 10, #LiveOnKMTR NBC 16 Today

The holidays are almost here, and you may want an elegant dish to serve to your guests. Are you familiar with burdock? If not, it’s a root vegetable with a fairly mild flavor. For this recipe, an Asian flavor is added to the burdock, which is then rolled in a marinated beef. We are joined by 3 students of the Culinary Arts and Hospitality Management Program at Lane Community College to put this dish together.

GRILLED BEEF-WRAPPED BURDOCK ROOT

BURDOCK MARINADE

1 ½ CUPS DASHI

3 tbsp mirin

2 tbsp light soy sauce

14 oz. burdock root, scrubbed, trimmed, cut into matchsticks, and parboiled

BEEF MARINADE

6 tbsp dark soy sauce

6 tbsp mirin

3 tbsp sake

1 ¼ lb. boneless short ribs, sliced into paper-thin strips

3 green onions, green tops only, cut into pieces 3 in. long, then halved lengthwise

Vegetable oil for brushing grill gate

DIRECTIONS

1. To marinade burdock, combine into small bowl dashi, mirin, and light soy sauce.

2. Place parboiled burdock in shallow dish or bowl and pour marinade over. Cover with a piece of plastic wrap, pressing it directly onto the burdock to keep it submerged in marinade. Set aside at room temperature for 3 hours.

3. For beef marinade, combine soy sauce, mirin, and sake. Arrange beef in marinade, making sure slices are submerged. Set aside at room temperature for 1 hour.

4. Submerge 20 bamboo skewers in water 30 minutes before beef is ready.

5. Drain burdock and discard marinade.

6. Remove beef from marinade and save for basting.

7. On clean surface, lay two strips of meat vertically, arranging them side by side with the edges slightly overlapping. Arrange eight burdock strips and one green onion strip in a horizontal bundle about 1 in. from the end of the beef strips nearest you. Working from the end nearest you, roll the beef strips over the vegetables and continue to make stuffed cylinder. Repeat.

8. Vertically stack 3 rolls, then thread 2 skewers through the rolls. Spread the rolls out so they are an equal distance apart. Repeat until finished.

9. Prepare a hot fire in charcoal grill or prepare a gas grill to high. When grill is ready, brush grill grate with vegetable oil. Place skewered rolls directly over hot fire and grill, basting once. Sear on one side 2 to 3 minutes. Turn and continue to grill, basting again, until seared, about 3 minutes longer. Remove the skewers from the grill and let rest for 2 minutes.

10. Using tongs, side the rolls off skewers onto a warmed platter. Garnish with a light sprinkling of shichimi togarashi and serve.

Rolls can be prepared up to 8 hours in advance. Cover and refrigerate roll and basting liquid until ready to grill. Remove rolls and basting liquid from refrigerator about 45 minutes before you are ready to grill.

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