This happened to me the summer before last.
When summer came around, I loved eating seasonal vegetables like tomatoes, cucumbers, and lettuce, so I ate them all the time. Before I knew it, though, I started feeling kind of sluggish.
Around that time, I happened to have a chance to attend a healthy cooking class, where we made a soup called renkon-jiru, a simple lotus root soup.
After eating it, I had a feeling like my legs and lower back suddenly had more strength.
The instructor also told us,
“Even in summer, it’s a good idea to include root vegetables in your diet from time to time.”
Apparently, they can help replenish minerals that are easily lost through sweating.
The recommended choices were lotus root and burdock root.
When choosing burdock, I find that the ones with firm flesh and no hollow spaces running through the center are the tastiest.
I especially love organically grown burdock with the soil still on it.
The other day, I made burdock simmered with umeboshi. ↓
The ingredients and preparation are incredibly simple.
Ingredients
- 2–3 burdock roots
- 2–3 umeboshi (Japanese pickled plums)
- A piece of kombu, about 10 cm square (optional)
Directions
- Scrub the dirt off the burdock with a vegetable brush, then cut it into bite-sized pieces, about 1–2 cm long.
- Put plenty of water, the burdock, umeboshi, and kombu in a pot and simmer gently for 2–3 hours.
- Finally, reduce the cooking liquid until it thickens a little, and you’re done!
Thanks to the umeboshi, the burdock becomes wonderfully tender, bringing out its natural sweetness.
When I cook it in a traditional Japanese earthenware pot (donabe), I feel like the natural flavors of the ingredients really shine.
It’s a simple dish packed with fiber and minerals—one that feels genuinely nourishing.
And it seems to be great for keeping things moving, too!
It does take a little time to simmer, but there’s not much hands-on work involved.
I also find it to be a pretty foolproof recipe.
Give it a try! 😊