Recipe of Ultimate Macrobiotic: Burdock Root Simmered with Umeboshi

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Macrobiotic: Burdock Root Simmered with Umeboshi. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic: Burdock Root Simmered with Umeboshi Recipe. This is a staple of macrobiotic cooking. It's also a great dish to have if you're looking to detox your body.

You can have Macrobiotic: Burdock Root Simmered with Umeboshi using 3 ingredients and 7 steps. Here is how you cook it.

Ingredients of Macrobiotic: Burdock Root Simmered with Umeboshi

1. Prepare 300 grams of Burdock root.
2. Take 4 of or more Umeboshi pits.
3. Make ready 1 of Kombu seaweed for dashi stock (7 x 10 cm).

It has diuretic properties that help expel toxic products from the blood through urine.This root-vegetable is employed in the treatment of skin problems such as eczema (dermatitis) and psoriasis.Burdock is a remedy for liver and gall.Burdock root is a medicinal herb and food that has powerful anti-tumor, anti-fungal, anti-inflammatory, and anti-microbial properties.

Macrobiotic: Burdock Root Simmered with Umeboshi step by step

1. Rinse and remove the soil from the outside of the burdock root using a scrub brush or other tool. Do not remove the peel as keeping it will add a pleasant aroma to the dish..
2. Decide on the pot you will use, and cut the burdock root to a size that will easily fit in the pot. Add the burdock, umeboshi pit, kombu, and enough water to cover the ingredients into the pot..
3. If possible, use an otoshibuta (drop lid), otherwise just use a regular lid for the pot..
4. Once the water comes to a boil, reduce the heat to low, and simmer until the burdock softens. Check the burdock occasionally through this process. Try to simmer off as much of the liquid as possible..
5. I modified the amount of burdock as I found the kind I was buying at the organic supermarket was much smaller than the usual variety..
6. It is very important to make sure the liquid has been cooked off. If the umeboshi don't have much salt, the dish will be a bit bland, so make sure to add enough pits..
7. Ah, I really did it. I burned the burdock roots black. Nothing to do now but to peel them before eating..

Simmer on your lowest heat setting.Be careful not to let the sauce bubble too much because the soy Add sauce ingredients and beef rolls back into the pan.Burdock root, known in Japan as gobo, is one of the best blood-purifiers.

Burdock root is an essential blood purifier and detoxifying herb as it can neutralize and safely eliminate poisons and toxins from the body.Eating wild burdock root fresh will have a much different taste than dried powder supplements, though both will contain the same phytonutrients.Burdock Root is rich in fibers and essential vitamins, and minerals, which makes it an effective remedy for managing obesity.It can promote weight loss and help obese patients achieve a healthy weight in a safe manner.It can also be used for treating cancer.