Japanese burdock root and beef stew

    20 min

    This dish is similar to an authentic Japanese dish called 'chikuzen-ni', which is a chicken stew. This version uses beef mince for a quicker cooking time. Fresh burdock root is peeled and used in this stew to add a sweet mild flavour.

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    Serves: 2 

    • 2 tablespoons sesame oil
    • 2 radishes, trimmed and quartered
    • 2 carrots, peeled and sliced
    • 1 burdock root - peeled, sliced and soaked in water
    • 150ml water
    • 1 tablespoon grated ginger
    • 150g green beans, trimmed and halved
    • 150g beef mince
    • 2 tablespoons sake
    • 2 tablespoons mirin (Japanese sweet rice wine)
    • 2 tablespoons soft brown sugar
    • 3 tablespoons soy sauce
    • 1 teaspoon potato starch mixed with 1 tablespoon cold water

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat sesame oil in a wok over high heat; stir in radishes, carrots and burdock root, coating them thoroughly in oil.
    2. Add water; cover wok and simmer over low heat for 3 minutes. Stir in ginger and beef mince; cook and stir until meat has changed colour, adding more water if needed to prevent it sticking.
    3. Stir in sake, mirin and brown sugar; cover the wok and simmer over low heat for 3 minutes.
    4. Add soy sauce and potato starch mixture; stir well. Add green beans; cook and stir until beans are tender but still have a bite, 3 to 4 minutes.

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