Ingredients

Burdock, Arrowhead, potato starch, sugar, soy sauce, sake, dashi stock, oil

Recipe

• Cut burdock in 5 cm length, and divide in 4 parts vertically. Soak in water with (rice) vinegar.
• Mix dashi stock, sugar, soy sauce and sake, add burdock, and boil lightly.
• Drain burdock and turn it in potato starch.
• Peel the skin of arrowhead, slice to 2 – 3 mm, and soak in water.
• Fry 4. in oil at 170℃.
• Fry until burdock turns brown, and the arrowhead until bubbles vanish.
• Serve.
• Point: Put arrowhead into the oil one by one, avoid overlapping.