Braised Burdock and Lotus Root with Garlic Chili Crunch

Ingredients

• 1 medium burdock root

• 1 small lotus root

• 2 tablespoons sesame oil

• 1 1/2 tablespoons miso paste

• 1 tablespoon rice vinegar (or lemon juice for tang)

• 1 teaspoon sugar or maple syrup

• 1 teaspoon of mirin

• 1 tablespoon of sake

• 1 teaspoon grated fresh ginger

• 1/2 teaspoon Chinese five-spice powder

• 1/4 teaspoon lemon zest

• 1/4 cup water

• 1/4 cup garlic, finely chopped (about 4-5 cloves)

• 1/2 cup neutral oil (like avocado or sunflower oil)

• 1 teaspoon red chili flakes

• 1 teaspoon sesame seeds

• 1/2 teaspoon smoked paprika

Instructions

1. Prepare the roots: Scrub and peel the burdock and lotus root. Slice the burdock diagonally and the lotus root into thin half-moons or rounds. Soak the lotus and burdock root slices in water with a splash of vinegar for 10 minutes to prevent browning.

2. Sauté the roots: Heat sesame oil in a large skillet or wok over medium heat. Add the burdock and lotus root slices. Sauté for 5-7 minutes, stirring occasionally, until they are lightly golden and fragrant.

3. Make the glaze: In a small bowl, whisk together miso paste, mirin, rice vinegar, sake, ginger, five spice powder, soy sauce, sugar, and water until smooth.

4. Make the Chili-Crisp: Heat the neutral oil in a small saucepan over medium heat. Add the garlic and shallots, and reduce the heat to low. Stir constantly to prevent burning. Cook for 5-8 minutes until golden brown and crispy. Stir in the chili flakes, sesame seeds, smoked paprika, salt, and sugar. Cook for another 30 seconds to bloom the spices. Remove from heat and let the mixture cool. Stir in soy sauce or tamari (if using) after cooling to avoid excessive splattering.

5. Simmer in the glaze: Pour the glaze over the sautéed roots. Lower the heat to medium-low and simmer, stirring occasionally, until the liquid reduces to a thick, glossy glaze and the roots are tender (about 10-12 minutes).

6. Serve hot with chili crisp and garnish