Dosanko Cooking – Burdock Root, Carrot, Pork Slices with Tofu Soup

Good afternoon, dear friends

Here is another wonderful and nutritious Hokkaido home cooking recipe by Mrs. Hoshizawa and it uses burdock root (Gobo in Japanese, “Ngau Pong” in Cantonese) for removal of toxins.

Ingredients (serves 4) -

1 Burdock Root about 1-foot long, peeled and pared/julienned

1 medium carrot, pared

1 cup pork, sliced into thin strips

1 small block soft tofu

4 cups water

2 tbsps mirin (or 1 each of sake and mirin)

3 tbsps Japanese Soy Sauce

Salt & Pepper to taste

Method -

1) Wash and peel Burdock Root. Julienne or pare it to make thin strips. Soak in a bowl of water for (maximum) 10 minutes, squeezing them occasionally to remove impurities. Water will turn slightly yellow.

2) Julienne carrot.

3) Bring water to a boil in a pot. Add in Burdock Root and carrot strips. Simmer for about 10 minutes.

4) Add sliced pork and the rest of the seasonings.

5) Crumble tofu with fingers into chunky sizes into soup. Bring to boil and serve immediately with some chopped green onions as a colourful garnishing.

Bon Appetit!