Although "gobo" (burdock root) and soy beans are usually associated with Japanese dishes, Yoko Munakata of the Better Home Association incorporated them into a curry dish.
“Soy beans, known as the ‘meat of the field,’ are rich in good protein, while burdock root contains lots of fiber. They should appear more on the dinner table,” she says.
Unwashed burdock root has more flavor and will last longer. Unwashed ones should be wrapped in newspaper and kept in a dark, cool place. Cover washed ones with plastic wrap and keep in the fridge. The curry may be kept in the freezer for up to two weeks. Serves four.
1 (100 grams) burdock root
1 can (120 grams) cooked soy beans
1 (200 grams) onion
1 clove garlic
10 grams butter
1 tsp sugar
200 grams ground beef and pork (aibiki-niku)
1 tsp soy sauce
1 Tbsp ketchup
2 cups water
1 bay leaf
30 grams curry roux
Scrape skin off burdock root and slice. Immerse in water briefly and drain. Finely chop onion and garlic.
Melt butter in frying pan, add onion, garlic, sugar and sautee for about five minutes until light brown, over higher medium heat to extract water from ingredients. Add ground meat and sautee over medium heat for 3 minutes. Add burdock root and cook for 3 more minutes. Pour soy sauce on side of pan, add ketchup and cook for a minute.
Add soy beans, water and bay leaf, place lid and simmer for 5 minutes over medium heat. Crumble roux and add to pan. Cook for 3 minutes. Sprinkle salt and pepper (not listed above) to taste.
Estimated time to prepare: 30 minutes (20 minutes to prepare and sautee, 10 minutes to simmer)
Nutritional information per serving (without rice): kilocalories, 254; sodium content, 1.3 grams; fat content, 14.4 grams