Beef and burdock is an excellent combination. Cooked in a sweet soy sauce with a lot of ginger, Braised Beef & Burdock with Ginger is a great side dish that goes so well with rice.
It is a great make ahead dish. It keeps about 1 week in the fridge and 1 month in the freezer.
1. Shaved burdock is a common way of preparing burdock for shigureni. There is a particular way of shaving a burdock root called ‘sasagaki cut’.
The sasagaki cut is very similar to the way you sharpen the wooden part of a pencil using a knife. Shaved burdock needs to be soaked in water to prevent it from discolouration as well as harsh taste. Please see the post for more details.
If you can’t get fresh burdock roots, you can buy frozen burdock already cut in sasagaki at Japanese/Asian grocery stores.
If you can only find frozen burdock sticks, it's OK to use them as alternative. But you may want to sauté them a bit longer to tenderise them.
2. As long as the beef is not a very tough meat for stewing, you can use any cut of beef. If the beef is not a tender cut such as brisket/plate, try to slice it very thinly.
If you can buy thinly sliced beef, just cut it into large bite-size pieces.
3. Nutrition information per serving.
serving: 337g calories:331kcal fat: 9.7g (15%) saturated fat: 1.2g (6%) polyunsaturated fat: 2.6g monounsaturated fat: 4.9g cholesterol: 2mg (1%) sodium: 1080mg (45%) potassium: 586mg (18%) carbohydrates: 33g (11%) dietary fibre: 5.9g (30%) sugar: 2.7g protein: 14g vitamin a: 0% vitamin c: 6.1% calcium: 4.9% iron: 11.7%