Macrobiotic: Burdock Root Simmered with Umeboshi

• 300 grams Burdock root
• 4 or more Umeboshi pits
• 1 Kombu seaweed for dashi stock (7 x 10 cm)

1. Rinse and remove the soil from the outside of the burdock root using a scrub brush or other tool.
2. Do not remove the peel as keeping it will add a pleasant aroma to the dish.
3. Decide on the pot you will use, and cut the burdock root to a size that will easily fit in the pot.
4. Add the burdock, umeboshi pit, kombu, and enough water to cover the ingredients into the pot.
5. If possible, use an otoshibuta (drop lid), otherwise just use a regular lid for the pot.
6. Once the water comes to a boil, reduce the heat to low, and simmer until the burdock softens.
7. Check the burdock occasionally through this process.
8. Try to simmer off as much of the liquid as possible.
9. 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.
10. It is very important to make sure the liquid has been cooked off.
11. If the umeboshi don't have much salt, the dish will be a bit bland, so make sure to add enough pits.
12. Ah, I really did it.
13. I burned the burdock roots black.
14. Nothing to do now but to peel them before eating.

burdock root, pits, stock

Taken from cookpad.com/us/recipes/148188-macrobiotic-burdock-root-simmered-with-umeboshi (may not work)