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Gobō no Shiraae (Burdock Root with Tofu Dressing)

Kosten $5, sparen $10

Quelle: Recommended by CookPal

  • 30 Min
  • 2 Portionen
  • $5

ZUTATEN

  • Main

    • 150g firm tofu
    • 1/2 burdock root
    • 50g shungiku (chrysanthemum greens)

  • ☆ Simmering Sauce

    • 1 tbsp sake
    • 🍬 1 tbsp sugar
    • 2 tsp soy sauce
    • 100ml water

  • ★ Dressing

    • 🍬 1 tsp sugar
    • 1 tbsp ground white sesame
    • 🧂 Pinch of salt

SCHRITTE

1

Thinly slice the burdock root into shavings and soak in water to remove bitterness. Drain well.

2

Trim the tough stems of shungiku, place in a microwave-safe container, add 1 tbsp water, cover loosely with plastic wrap, and microwave at 600W for 2 minutes. Rinse under cold water, squeeze out excess moisture, and chop finely.

3

Wrap the tofu in kitchen paper, place on a microwave-safe plate, and microwave at 600W for 2 minutes. Drain excess water.

4

In a saucepan, combine the simmering sauce ingredients (☆). Heat over medium heat until boiling, then add the burdock root. Skim off any foam and simmer for 7–8 minutes until tender. Drain and let cool.

5

Mash the tofu in a bowl until smooth. Add the dressing ingredients (★) and mix well. Combine with the shungiku and burdock root, tossing gently to coat.

NÄHRSTOFFE

Pro 1 Portion

🔥

150

Kalorien

  • 8g
    Protein
  • 12g
    Kohlenhydrate
  • 5g
    Fette

💡 Tipps

This dish can be prepared ahead and stored in the fridge for up to 2 days.For a creamier texture, use silken tofu instead of firm tofu.Adjust the sweetness and saltiness of the dressing to your preference.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.