Horikawa Burdock Root Stuffed with Shrimp

Horikawa Burdock Root Stuffed with Shrimp

Ingredients (4 servings)

• Approx. 20cm Burdock root
• Shrimp Surimi (shrimp paste):
  10 shrimps, 1/2 egg, a little salt, a little light soy sauce, a little Sake, a little mirin
• Dashi stock
  Dashi stock enough to soak all ingredients, a small amount of light soy sauce, Sake and salt, and potato starch

Directions

1. (1) With a scrubber, scrub and rinse burdock root, and remove any remaining black spots with the back of a kitchen knife.
2. (2) Cut into 6-7cm long round slices and cook with rice bran, until you can pierce it through with a bamboo skewer.
3. (3) Rinse and remove center.
4. (4) Peel away skin of shrimps and mince with a kitchen knife.
5. (5) Combine seasoning ingredients with (4) and minced shrimp.
6. (6) Put potato starch around the hole of the burdock root and fill with the (5) shrimp paste mixture.
7. (7) Wrap (6) in a gauze and firmly tie the opening of the burdock root with a string.
8. (8) Cook the Burdock root wrapped in gauze in the prepared Dashi stock mixture for about 20 minutes.
9. (9) Finish by removing gauze, and cut into 2cm slices before serving.