Japanese Side dish - Burdock

I have this recipe up on facebook long time ago,
my friend Becky was asking me about the dish..
so I am re-posting this here



Recipe:
Burdock 1
Carrot 1
Veggie oil 2 tsp
Soy sauce 1.5 Tsp
Saka 1.5 Tsp
Sugar 3/4 Tsp
Salt 1/2 tsp
Sesame oil few drops
Sesame a pinch
Japanese fish seasoning a pinch


1- Remove the skin from burdock and carrot, cut into 3" long, slice and cut into long strips
2- Allow the burdock to soak in ice water, to prevent it turn brown, drain before use
3- Add veg oil in a frying pan, stir fry carrot and burdock with the rest of ingredients and seasoning
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Mustard Potato Salad

This easy mustard potato salad is great for picnic, very refreshing..
In this recipe, the mustard and lemon both have strong taste,
so I don't recommend to use any kind of herbs



Recipe:
Yukon gold potato 5
Mayonnais 3 Tsp
Whole grain mustard 2 tsp
Lemon juice and zest 1/3
Salt 1/2 tsp
Pepper to taste

1- Boil the potatos for 20min or until its soften
2- Peel and cut into small cubes (1"-2"), let it cool for 15min
3- Mix Mayonnais,salt, pepper, Lemon juice and zest in a small box
4- Mix the dressing gentally with the potatos
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Korean Side Dish - Lotus Roots

I felt in love with this Korean side dish at the first time I tasted it,
This is sweet and has a touch of saltiness..
Yesterday I found a very helpful site for cooking Korean dishes,
"My Korean Kitchen" walk through the complicated transitional cooking step by step with pictures,
very easy to understand..


I changed the recipe a little for my own preference
Here is my version of the Recipe:

Lotus Root 300g (easy to find in Oriental Supermarket)
Water 4 Cups
Apple Vinegar 1 tsp (to prevent the root to turn purple)

Sauce#1: Soy sauce 2 Tsp, Rice Wine 1.5 Tsp, Water 1/4 Cup, Brown sugar 1 Tsp
Sauce#2: Corn starch 1 tsp, Cold water 1 Tsp, Sesame seed 2 tsp, Sesame oil 2 tsp

1- Peel and slice your lotus root thinly, soak in water for 5min
2- Boil the roots with water and vinegar for 20min
3- Drain and run in cold water for 2min
4- Back in the pot, add sauce#1, medium heat, allow the sauce reduce untill 1/3 is left
5- Add sauce#2, cook for another min or two on high heat


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