Monthly Archives: February 2011

Burdock Root Tempura

The texture of gobo (burdock root) is like no other because of its fibrousness. When stir fried, it has an interesting crunch and when simmering in a stew, it becomes soft, but always retains its unique woodsiness. Deep frying it, however, is another matter. The edges of the fritter become light and crisp while the [...]

Posted in Appetizers + Snacks, Traditional Recipes, Vegetables | Tagged , , , , | 8 Responses
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