One Dish

Cooking With Idols

2013.01.25 : Great burdock tomato stew

A really good stew for cold, rainy winter nights.

Sakamoto Masayuki’s Great Burdock Tomato Stew
Recipe type: Main
Cuisine: Japanese, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
  • Great burdock root: 1, halved
  • Chicken leg meat (cut into 5cm pieces)
  • Salt: appropriate amount
  • Pepper: appropriate amount
  • Cooking oil: 1tbsp
  • Bacon: 2 slices (chopped into tiny slices)
  • Onion: ⅓ one (cut into 3mm slices)
  • King trumpet mushrooms: 1 (cut into 2cm bits)
  • Red wine: 100cc
  • Canned tomatoes: 1 can
  • Water: 50cc
  • Consomme: 1 thing
  • Sugar: ½tbsp
  • Butter: 1tbsp
  • Wheat flour: 1tbsp
  • Green or string beans: 8
  • Butter: 1tbsp
  1. Halve the burdock root, wash it, peel it
  2. Chop it into long chunks (basically rotate it and cut it into acute triangles)
  3. Put it in water
  4. Coat chicken in salt and pepper to taste
  5. Pour cooking oil in the pan, fry up the chicken, remove from heat
  6. In the same frying pan, add in bacon and onions
  7. Add in the great burdock root and mushrooms
  8. Add in the chicken from before, fry everything up
  9. When the veggies are all cooked, add in red wine (make sure you cook away all the booze, Maa-kun says)
  10. When the booze is gone, add in canned tomatoes
  11. Add in cosomme, and salt and pepper to taste
  12. Add in sugar, let it firm up and become more saucy
  13. Fish out the scum, cover, and let it simmer for 20-ish minutes
  14. Mix together butter and wheat flour, then mix it in the sauce
  15. Add in beans, more butter, and mix it all together
  16. When it’s all mixed together, plate and enjoy~


2013great burdock rootmain dishstew

tokaikko • November 26, 2014

Previous Post

Next Post

Leave a Reply

Your email address will not be published / Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.