Abundant “Fukuchi White” garlic, suited to the climate, is grown In Aomori Prefecture. The feature of this garlic is that it is large, firm, and snowy white. It is cultivated in a field covered with snow over winter, and because it grows in severe cold, it becomes less spicy and sweeter.
In addition, the taste of burdock increases its deliciousness the synergy because of umami with other ingredients.
Furthermore, the leftover oil after eating has the umami of the ingredients blended into the oil, so it can be enjoyed twice when used for pasta, fried rice, and so on!
Ingredients [2 serving(s)]
- 1/2 (100g) burdock
- 1 Eringi mushroom
- One large garlic clove (10g)
- 3 anchovies
- 80ml olive oil
- Pepper as you like
- Parsley as you like
Directions
- Cut the burdock coarsely.
- Slice eringi mushroom and garlic, mince anchovies finely.
- Put olive oil, anchovies, and garlic in an ovenproof dish and turn on the heat. Turn to medium heat and add burdock. When it starts to simmer, reduce heat to low and add mushroom.
- When the burdock is cooked, sprinkle with pepper and parsley to taste.
