Remember how I love Delica so much? Delica is that awesome Japanese delicatessen located in the Ferry Building in San Francisco.
I finally figured out their recipe for the Spicy Burdock Root Salad. Their salad has lotus root, but I was all out. I subbed in water chestnuts instead. Theirs also has mizuna (a salad green), but I didn’t have that either so I just left it out. The ingredient list looks long, I know – but it’s really very simple. Texture is really important here, so make sure the onion and celery are both sliced very thinly. My mandoline helped me achieve the awesome textures, but a grater would work just as well; so would a lot of patience with a knife.
I kid you not – this will be the best salad you ever make.
FYI: Konnyaku is a Japanese yam… it’s the base of shirataki noodles. A block of konnyaku has 0 calories (just like true shirataki noodles – not the tofu kind). It’s great for digestion and overall health. I get mine at my local Asian markets. It’s next to the miso. I would also check near the tofu, or near the refrigerated noodles. If you can’t find it, I guess you could substitute a different veggie or maybe some seitan.
Maggie’s Spicy Burdock Salad
Ingredients (serves 4-5 normal people… or 1-2 crazy salad eaters)
- 2 cups of burdock, sliced up (I used a mandoline)
- 1 block of konnyaku, cut in small slices (or a different veggie or seitan)
- 1 small can of water chestnuts (6 ounces)
- 1 tablespoon oil (sesame)
- 1 inch of ginger, grated
- chili powder and/or chili flakes, to taste (optional)
- 1 medium onion, finely sliced (mandoline)
- 4 stalks of celery, finely sliced (mandoline)
- 1/4 cup rice vinegar
- 1/3 cup water
- 1 tablespoon stevia (or other sweetener, to taste)
- 1 carrot, shredded
- 1 tablespoon sesame seeds
- 2 tablespoons Bragg’s liquid aminos (or soy sauce)
- salt & pepper, to taste
- Boil the konnyaku slices in water for 5 minutes. Drain and rinse.
- Heat the oil in a pan (wok) over high heat. Add the ginger and saute for 1 minute. Add the burdock, drained konnyaku slices, water chestnuts, and chili powder/flakes. Saute for about 5 minutes. You can reduce the heat to medium-high if you’re nervous about burning. When the burdock is tender enough to chew, remove it from the heat and let it cool.
- Mix together the water, vinegar, and stevia. Soak the sliced onion and celery in the mix for 5 minutes, then drain.
- Combine the burdock mix, the onion/celery mix, the carrot, sesame seeds, Bragg’s, and salt and pepper. Top with more sesame seeds, if desired. More sesame seeds are always desired by me.
Om nom nom. Bobby and I devoured this. He actually said it was *better* than Delica’s salad. You MUST make this. If you are scared of any of the ingredients (burdock! konnyaku!) – don’t be. Burdock is amazing for you. Burdock health benefits: it’s good for the reproductive system, the skin, the digestive system, and it’s even anti-cancerous. Other burdock or konnyaku recipes:
I adore Asian/Eastern food. I love eating with chopsticks (way cooler than forks). If it were up to me, I would probably eat Japanese, Korean, Vietnamese, and Thai food for every single meal. Oh wait… I pretty much do The only difference is that I eat oatmeal or oat bran instead of rice, and I eat squash every single day. (Sounds kind of like a cool vegan lady I know.)
What are your weird food quirks? What is your favorite food (cuisine or dish)?
Stay tuned for a silly picture and updates from this weekend’s apple picking adventures!