When interference-free and in good balance, I tend to have “accurate cravings.” Meaning, if my body needs a certain nutrient or a certain type of food, I will crave exactly that. On the other hand, when not aligned and resonating with oneself, the opposite occurs. For example, often people have insatiable appetites for oily foods (e.g. deep-fried) when their bodies are in fact needing EPA and DHA. Similarly, sugar and starch cravings are often the result of protein-deprivation. It is both interesting and rewarding to notice the quiet tendencies, those subtle messages you can receive from your own body, when you would take a moment and simply feel.
So what does this have to do with burdock roots cooked with the Japanese way of kinpira (金平), which means “saute and simmer”? Nothing really, just that I’ve been craving it lately.
There are many therapeutic uses of burdock (articum lappa) roots. Mainly, it is a diuretic; it purifies by removing toxins from the blood. It is also a gentle laxative and help eradicate uric acid. Some of the active ingredients of burdock are polyacetylenes, which are known to be effective antibacterials and antifungals. Burdock enhances the performance of many of the organs which purify the body and eliminate toxins or waste (like the kidneys, liver, colon, etc). The Chinese considers it an aphrodisiac. Some research indicates that this plant may be effective as an anti-inflammatory agent and antioxidant. Its cancer-curing properties are being researched in Russia and India. Historically, the seeds of the burdock plants were compressed to make a mixture that was effective in cleansing the bloodstream, easing pain from arthritis, and treating gout, rheumatism, ulcers, acne, eczema, and psoriasis. Incorporation of the burdock root extract is not uncommon in hair, scalp and anti-acne products.
Most importantly, it tastes yummy. Gobo is an integral ingredient to Japanese cuisine. When pickled, burdock root is a vivid orange not attributed to oxidation or any other natural process but to artificial coloring (when I was a child I actually nicknamed it “evil carrot”) and is used in many sushi rolls (often those with heavier ingredient because it balances out greasiness). Gobo is a pale brownish yellow when fresh. Roots harvested in spring are the best, because its nutrient-packed skin is still supple, you do not need to peel it away like you would those that are harvested in the other three seasons.
Kinpira gobo is delicious and nutritious. Here is my personal variation. Much liberty can be taken with the peripheral ingredients and portions, it all comes down to personal preference. But once you find your ingredients and portions, stick with them. Consistency is key; when it comes to kinpira, even the slightest difference in ingredient quantity makes noticeable difference in taste.
Julienne two portions gobo and one portion of carrots. Heat up a pan with oil (could be grape seed, olive, or sesame) and saute the gobo and carrots until surface is glistening and somewhat softened. Add soy sauce and mirin (cooking wine + sugar will also do), and simmer for as long as it takes to cook until your preferred consistency is achieved. Various peripheral ingredients could be added, such as garlic, red chili flakes, and white toasted sesame. To take the edge off the stickiness of mirin, I like to add a splash of organic balsamic vinegar to the simmering mix. Also, keep in mind that carrots cook a lot faster than gobo. Enjoy!
Burdock plant: Notice the similarity to milk thistle!
Milk Thistle
Burdock root: Notice the similarity to ginseng!
Ginseng
