Simmered Carrot and Burdock root

This cooking method is very easy, even in a busy morning.
Photos: 1997/02/19 , Made on: 1997/09/01

Reference books : none
It is a little difficult to cook it using DASHI(Japanese basic stock) in busy mornings. But if you follow this method, you can cook it easily just cut the vegetables, put them and seasonings into a Vitacraft and then waiting for 10-15 minutes. You start cooking this first and you can make other lunch-box dishes while it is cooking. The time for preparing lunch-box might be about 20 minutes.
*Vitacraft: It's an unique kind of a pan, like an anhydrous pan.
Ingredients Serves: 4

  • 1 carrot
  • 1 burdock root
  • 2-3 tablespoons Sake
  • 2-3 tablespoons soy-sauce
  • 1-2 packs(3g x2) Katsuo-Bushi
    * Shaved bonito, dried bonito flakes

  • Cooking time

    Cut & set

    Slice the tip of the carrot, slice the middle of the carrot into half rounds and then cut the root of the carrot into quarter-rounds. It should be well matched, so it is the knack of making good "simmered and braised" dishes. Cut the burdock root into (same size) pieces. Add all ingredients in a Vitacrast with water just to cover it like the picture, if you don't have Vitacraft, add a bit more water and you need a OTOSIBUTA(A wooden lid that drops onto what is cooking).

    Usually 3 g Katsuo-bushi packs are not used for cooking by normal folks, but we often use that for quick dishes like Hiyayakko (A cold Tofu with grated ginger and thin strips Japanese leeks) and something. We don't use the packs for making Dashi(basic stock), we always make genuine Dashi from freshly shaven Katsuo-bushi. At this time we use 1 pack Katsuo-bushi, but I think that the taste is a little weak so it is better to use 2 packs Katsuo-bushi.

    Bring it to a boil and then reduce heat. If you use a Vitacraft, it is well sealed up like using an Otoshibuta. The last 4-5 minutes cook over a high flame to let sauce thicken.

    Look at the left picture, it is after removing all ingredients. The rest of sauce should be this amount. If it's cooked by a usual pan or skillet, the sauce may not be enough, then add boiled water properly.

    Don't care if the Katsuo-bushi is gathering around carrots and burdock roots and make lunch-boxes. The looks aren't the most important thing after all. First of all there is no time to take it away. It is also a good idea to use a Katsuo-bushi bag. (gauze bag to hold the Katsuo-bushi.)

    Contents copyright 1996-1997 Mitsuo Sugawara
    Translater: PB