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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.
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Yawata Maki • 八幡巻き • Beef & Burdock Roll
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 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
Seasoning B
• 1½ Tbsp soy-sauce
• 2 Tbsp mirin
• 2 tsp sugar
• 1 Tbsp water
• 6 mm/ 1 ¼” slice of ginger julienned
DIRECTIONS
◊ 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 ~
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So, what’s cooking in your kitchen?
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I need to find burdock root, this looks too good not to try. 😀
I hope you’ll find burdock root. When you do find it, please try the another recipe I have too, kimpira gobo.
Thanks Fae! You have so many good recipes! 🙂
I missed this recipe of yours, Fae. So thank you for sharing at Fiesta Friday. I don’t think I’ve had burdock before, or maybe I have but didn’t know it was burdock. I see burdock at Asian markets all the time, I’ll give it a try!
Oh, you must, must try burdock rood. When you get it, please try the another recipe I have too, kimpira gobo.
Awesome! I used asparagus in beef and enoki mushrooms in beef. They taste yum! Will give a crack to this one as well. lol
Wow,
You have an amazing space and the recipes look fabulous! I would love to try this one out!
YUM!
We love Japanese food but what you showcase here shows us that there is a legion of specialty dishes in Japanese cuisine completely unknown to us. I am always curious to learn and to eat 😀 and this blog contains both elements. Sam took a peek at this post and he was sold! We’re moving next door to you for sure! 😀 Sharon
This looks really cool!
I am in love with your food pictures. I want to lick my computer screen, at an attempt to taste your dish, food, the food. lol
I learn so much from your posts Fae. This looks delicious. Heading to the Japanese food store today. I’ll add gobo to the list.
These look so delicious! I love the idea of using very thinly sliced beef as “wrappers”. Recipe sound fantastic Fae!
Yum! Haven’t made this in ages, probably 10 years or so. Should make it again, thanks for reminding me.
Such nice ingredients! I have never tried Gobo root, with what can you compare the taste? Great post!
never know that gobo root can be as fancy as your preparation Fae….
Looks really interesting, wrapping vegetables in meat. 🙂
Some food truck vendor should take this idea and run with it and make a bundle. I can totally see this being a hugely popular food to eat. Fabulous!