Yanagawa-style Gobo Burdock Root and Beef
This dish is based on "yanagawa" – a dish of weatherfish and gobo (burdock root) cooked with egg. Here we use umami-rich beef instead of weatherfish.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 3 eggs
- 150 g gobo burdock root
- 100 g beef trimmings
- 2 tbsp sake
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tbsp sugar
- Shichimi seven spice, to taste
- 1 tsp vegetable oil
Scrape away the skin of the gobo and cut into sasagaki. Lightly rinse and drain.
Rotate the gobo as you make thin shavings about 5 to 6 cm in length. This cutting technique is called sasagaki. Soak the shavings in a bowl of water.
Warm 1 teaspoon of vegetable oil in a small frying pan by placing it over medium heat. Stir-fry the beef. When the color changes, sprinkle with sake and add 100 ml of water. When it comes to a boil, add the gobo and stir. When it starts to bubble again, add [A] and stir. Cover and simmer over low heat for 6-8 minutes.
Break the eggs into a bowl and lightly beat as if you were cutting the egg whites with your cooking chopsticks. Slowly drizzle half the egg liquid into the pan by letting the liquid trickle down your chopsticks. Start in the center and go around in a circle.
Spread the egg over the entire surface, cover and reduce the heat to low. Simmer for 1-2 minutes.
When the edges start to set, drizzle the remaining egg liquid over the surface as before. Cover and simmer for about 30 seconds. Turn off the heat and allow the eggs to softly set for about 30 seconds to a minute in the residual heat.
Plate and sprinkle with shichimi seven spice, to taste.
[Cutting technique: sasagaki]
Refers to the thin, small shavings made by cutting a root vegetable, most commonly gobo, as if you were sharpening a pencil with a knife.
Score the root lengthwise several times. Lay it down on a cutting board and rotate it as you whittle the end with a sharp knife to make thin shavings.