Ingredients (serves 2)
1/2 burdock root (gobō)
1 tbsp potato starch (katakuriko)
Salt, to taste
Frying oil, as needed
Instructions
① Use the back of a knife to scrape the surface of the burdock root, then cut it into thin strips (julienne). Soak in water for about 5 minutes, drain in a colander, and pat dry with a paper towel.
② Place the burdock strips and the potato starch into a plastic bag and shake well to ensure they are evenly coated.
③ Pour oil into a deep-frying pot to a depth of 2 cm and heat to 180°C (356°F). Add the burdock strips in small batches, gently separating them with cooking chopsticks, and fry for 1–2 minutes until golden brown.
④ Drain off the excess oil, sprinkle with salt while still warm, and it’s ready to serve!
No comments:
Post a Comment