Yawata is the name of a city in Kyoto prefecture famous for its burdock roots/gobo. Originally, to make Yawata maki, burdock was wrapped in thin layers of eel. A very auspicious dish, one of Japanese New Year specialties as well (especially in Kyoto), Yawata maki may include a varieties of blanched vegetables, such as asparagus, bell peppers, carrots, shiitake/enoki/shimeji mushrooms, and string beans. However, most common are spring onions and gobo/burdock root. (Blanching is not necessary for mushrooms or gobo.) Also, combinations of any of these vegetables would be colorful, fun and delicious.
This time, I have decided to use gobo/burdock, since I had plenty left after I made kinpira gobo.
Yawata Maki • 八幡巻き • Beef & Burdock Roll
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 1 gobo/burdock root – use finer end of the root
• 230 g/ ½ lb ‘thinly’ sliced beef, such as rib-eye or sukiyaki beef
• 1 Tbsp vegetable oil
Seasoning A (only for gobo filling and not for other vegetables)
• ½ tsp soy-sauce
• ½ tsp mirin (Mizkan honteri non-alcoholic mirin)
• ½ cup water
• 1½ Tbsp soy-sauce
• 2 Tbsp mirin
• 2 tsp sugar
• 1 Tbsp water
• 6 mm/ 1 ¼” slice of ginger julienned
◊ Cut gobo/burdock root in 18 cm/ 7″ pieces, scrape off skin with back of kitchen knife and rinse.
◊ Cut in the length of ‘width-of-thin-slices-of-meat prepared’. Then cut into strips no thicker than a thin string bean and soak in water for 15 minutes. Drain, rinse and soak in seasoning A mixture for at least 4 minutes.
◊ Mix seasoning B and have ready.
◊ Spread 1 slice of meat, take a few strips of gobo (or vegetables of choice), roll/wrap and tie with cooking twine.
◊ Add oil to medium-size saucepan and turn heat to medium-high. When oil ripples, add wraps and brown all sides.
◊ Add seasoning B, bring to a boil, lower heat to medium-low and cook until liquid thickens. Dish out, cut into half or bite sizes (3~4 cm/ 1″~1½”), place decoratively on a dish and serve.
~ どうぞめしあがれ • Douzo Meshiagare ~
So, what’s cooking in your kitchen?