4 Serves
28 Mins
Julienne the burdock root and carrots into thin matchsticks. Soak the burdock in water to prevent discoloration, then drain well.
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BritishVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
21 µg / 400 µgCalcium
44 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
55 mg / 1,250 mgPotassium
361 mg / 4,700 mgSodium
1038 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the cooking oil in a frying pan over medium-high heat.
Add the burdock root and carrots to the frying pan and stir-fry until tender-crisp.
Stir in the soy sauce, mirin, and sugar, cooking until the liquid has mostly evaporated and the vegetables are glazed.
Season with salt and pepper to taste and serve hot.
17
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Nigerian
Japanese