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Category: Vegan

Green Curry Tofu

Green Curry Tofu

One of our most popular menu items is our Green Curry Shrimp. And it’s easy to see why. It’s rich, creamy, spicy, and full of colorful veggies. I am a firm believer though that vegetarians deserve to get in on the fun too, and that’s read more

Edamame Hummus

Edamame Hummus

You know I love a veggie forward recipe, and this Edamame Hummus is a favorite!  It whips up in minutes, has a lovely green color, and a bright fresh flavor. It’s perfect for this sizzling weather most of us are having right now. Serve it read more

Burdock Chips

Burdock Chips

Sometimes you just need a crispy, crunchy snack. Instead of reaching for some overly processed, sodium laden bag of chips, try making a batch of these Burdock Chips. The crunch you crave, with the added bonus of all the nutrition benefits of burdock root. Full of prebiotic fiber and antioxidants and other anti-cancer properties, burdock root has been used for centuries to treat blood sugar issues. But you won’t think about that when you are grabbing another handful of these delightfully crispy chips. Making chips is a great way to introduce a veggie you may not have tried before, so let’s get into it.

burdock chips ingredients

Turning Burdock into Chips

Burdock is a long and skinny root vegetable, with a skin that’s similar to ginger’s. It’s best to scrape it off rather than using a peeler. I use the back of a knife, which is just sharp enough to take the skin off quickly. It’s important to have the vinegar water bath ready since the burdock root will start to oxidize and brown immediately. Soaking the root in a vinegar-water bath will help to keep it from discoloring.

Trim off the ends of the woody burdock, scrape the skin off with your knife (you can also use a vegetable scrub or the rough side of a clean sponge), and cut the burdock into 4 inch logs. Then immediately place the burdock into the vinegar water. Keep it in the vinegar water as much as possible while you are cutting it into slices, until you are ready to cook it.

skin burdock chips

 

You can cut the burdock using a couple of different methods. I used a knife and first sliced a thin sliver off of the log to stabilize the burdock root and to keep it from rolling around on the cutting board. Then it’s just a matter of slicing the burdock root as thinly as possibly. It’s important to try and keep the slices uniform so that they fry evenly. You do not want some chips to burn before the others are done frying.

If you prefer to use a peeler to get the thin strips, do not cut the burdock into logs. Instead, scrape off the skin 4 inches at a time and then hold the burdock over the bowl of water and peel long strips into the vinegar water.ribbons burdock chips

Frying the Burdock Chips

These fry quickly, and in only one inch of oil. So it’s a great recipe to get more comfortable with frying. Also, the burdock flavors the frying oil and gives it a warm nutty flavor. Don’t throw out the oil! Use it for all of your cooking throughout the week. The mild flavor won’t clash with any other flavors.

 

When you first add the burdock root, the oil will bubble like crazy. But as the chips continue to fry, more of the the water from the burdock root will cook out and evaporate and there will be less bubbling. Keep frying until there are very few bubbles, which is a sign that the chips will be crispy. When the burdock chips are nicely browned and crisped, I remove them to a paper towel lined plate and salt them. I like a good, flakey salt for this.

Repeat this with the rest of the burdock root until you have a lovely pile of crunchy chips. There’s no shame in just devouring these on the couch. But, they also make an excellent side/topping. Try them with:

When you enjoy these burdock chips, take a moment to let me know what you think. Rate and comment on the recipe below, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

 

 

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recipe card burdock chips

Burdock Chips

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: serves 2 1x
  • Category: small plates
  • Cuisine: Japanese

Ingredients

Scale
  • 8 ounces burdock root
  • 2 Tablespoons vinegar (any kind is fine)
  • 2 cups water 
  • Oil for deep frying
  • Salt (any coarse salt will do-I used Maldon sea salt)

Instructions

 

  1. Combine the vinegar and water in a bowl and set aside.
  2. Use either a clean vegetable scrub or the back of your knife and scrub/scrape the skin from the burdock root.
  3. Cut the burdock root into 4” pieces and place the burdock root into the vinegar water.
  4. Using your knife, slice a thin sliver off the burdock root to keep it from rolling around on the cutting board. Then, slice the burdock root lengthwise into thin ribbons, about 1/16” thick.
  5. Place the ribbons into the vinegar water and continue slicing, putting the ribbons back into the water as quickly as possible.
  6. Heat 1 inch of oil in a large skillet over medium heat to about 325 degrees.
  7. Drain the burdock root and pat dry with some paper towels.
  8. Dip one ribbon of burdock root into the oil to test the heat. It should sizzle immediately. Carefully lower one large handful of burdock root into the oil. 
  9. Use a pair of chopsticks or tongs to swish the burdock, separating the pieces.
  10. Fry for 2-3 minutes until the burdock chips are crispy and lightly browned. When you first add the burdock root, the oil will furiously bubble. As the chips fry, the water from the burdock will leach out and evaporate. The chips will start to dry out and the oil will bubble less and less. By the time the chips are fully fried and crisp, there will be very little bubbling.
  11. Use a strainer or spider and scoop the chips onto a paper towel lined plate or bowl and sprinkle with salt while hot.
  12. Continue frying, draining, and salting until all of the burdock has been fried.
  13. Serve the burdock chips immediately.

Notes

*You can also use a peeler to slice the burdock root. First scrape the skin off in 4-5 inch section. Then hold the burdock root over the bowl of vinegar water and use the peeler to slice the burdock root lengthwise into thin ribbons. Have the ribbons drop into the vinegar water immediately to keep them from discoloring. Drain and blot the burdock root with paper towels right before frying.

Keywords: burdock, gobo chips, burdock root, snacks

Red Bean Rice

Red Bean Rice

Red Bean Rice is a special occasion dish in Japan. Graduations, new babies, weddings, holidays…Red Bean Rice makes its welcomed appearance. Savory and comforting, the rice takes on a red hue from the azuki beans that symbolizes good luck and prosperity. It’s an usual dish read more

Soup Curry

Soup Curry

Soup Curry is a wonderful example of the magic that can happen when cuisines collide. Urban legend has it that an Indian restaurant in 1970’s Sapporo, Hokkaido Japan served both a popular chicken soup with Chinese spices as well as some traditional Indian curries. Someone read more

Jackfruit Bowls

Jackfruit Bowls

What shreds like pork, absorbs flavor like tofu, and packs more nutrients per serving than both? Jackfruit! Jackfruit is an incredibly versatile tropical fruit that is grown throughout Southeast Asia. When ripe, it gets sweet, sticky, and yellow-orange and is used in a variety of sweets. For those of us growing up in the eighties, I would liken it to a stick of juicy fruit gum. Unripe, or green,  jackfruit is most often used in savory dishes. I find the flavor is most similar in taste and texture to artichokes or hearts of palm. The fruit can grow up to 50 pounds, and can be quite a mission to prep.

Luckily for us, it’s pretty easy these days to find green jackfruit in convenient cans, all prepped and ready to go. Maybe you’ve seen these cans at Whole Foods or Trader Joes but weren’t sure what to do with it. Let these Jackfruit Bowls be your introduction to this nutritional powerhouse. And don’t be scared by the lengthy list of steps; the components can all be made ahead of time. Whip up the sauce, pickle the veggies, and cook the jackfruit over the weekend, and then you have a meal ready to go in minutes during the week. (Calling all meal preppers!)

jackfruit bowls ingredients

Make the Jackfruit Bowl Components

I love making grain bowls because it’s a chance to load them up with all kind of flavors and textures for an exciting meal. These pickled veggies add a nice tang. And you can make them a couple days before you make the jackfruit bowls. Just let them sit in the fridge, marinating away. They will still have a nice crisp crunch.

salt jackfruit bowl

Let it sit for 15 minutes, and drain it, squeezing to get out all the liquid. Then add the seasoned rice vinegar, sesame oil, and minced garlic.

Jackfruit Bowl Sauce

jackfruit bowls sauce

This sauce is a thick, well balanced blend of flavors. A little Sambal Olek chili sauce for heat, hoisin for umami depth, a blend of red and  rice vinegar for a mild tanginess…some ketchup, Worcestershire sugar, and garlic round out this Asian take on a BBQ sauce. Just mix everything up and keep refrigerated until you’re ready to make the jackfruit bowls.

 

Cook the Jackfruit

I start by draining the brine from the jackfruit. Then I simmer it in a pot of water until tender, about 5 minutes. Check with a fork and make sure you can easily pierce the jackfruit. Depending on the brand you are using, you may need to simmer the jackfruit a little longer to get it fork tender. Then I drain it and set it aside while I sauté the aromatics.

What you end up with looks very much like shredded pork. Many years ago, before green jackfruit was even a thing, we were asked to use it to make some appetizers for a wedding. We ended up using it as a filling for Chinese style steamed buns, but a couple of the wedding guests were imagining the jackfruit as a filling inside of soft rolls, like a shredded BBQ pork sandwich. That too would be fantastic!  If you are making this ahead, keep it in the fridge for up to 3 days.

Assemble Jackfruit Bowls

Depending on my mood, I will make this with rice as the base, or quinoa, just follow the package directions. Cauliflower rice is a great option too, if you want to add even more veggies to your bowl.

I also like to add cucumber and avocado, for color and texture, and then garnish with chopped herbs and scallions.  Line up all your toppings to make assembling the bowls a breeze.

I let everyone add their own sauce at the table. Any left over is wonderful with a simple grilled chicken or maybe scoop some into a soft roll and call it a day! I hope these Jackfruit Bowls become your gateway to all the deliciousness that jackfruit has to offer. Try them and let me know what you think. Rate and leave a comment on the recipe down below, and show off your bowls by tagging us @funkyasiankitchen, we love seeing your creations!

Love the bowls vibe? Check out the Soboro Beef, Salmon Poké, and Lemongrass Chicken Noodle Bowls.

 

 

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recipe card jackfruit bowl

Jackfruit Bowls

  • Author: Funky Asian Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: serves 4 1x
  • Category: bowls
  • Cuisine: Pan-Asian

Ingredients

Scale

Jackfruit mixture:

  • 1 can young green jackfruit
  • 2 Tablespoons soy sauce
  • 2 Tablespoons hoisin sauce
  • 2 Tablespoons light brown sugar
  • ¼ teaspoon sea salt
  • 2 Tablespoons neutral oil
  • 1 Tablespoon peeled and minced ginger
  • 2 cloves garlic, minced 
  • ½ large yellow onion, diced

 

Pickled vegetables:

  • ¼ head green cabbage
  • 1 small carrot
  • ½ teaspoon salt
  • ¼ cup seasoned rice vinegar
  • 1 Tablespoon sesame oil
  • 1 clove garlic, minced

Sauce to serve on the side:

  • ¼ cup hoisin
  • ½ Tablespoon sambal olek (or any garlic chili sauce)
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons Worcestershire sauce (use coconut aminos if vegetarian)
  • 2 Tablespoons seasoned rice vinegar
  • 2 Tablespoons ketchup
  • 1 Tablespoon brown sugar
  • ½ teaspoon granulated garlic

To serve:

  • 6 cups cooked rice, quinoa, mixed grains or cauliflower rice
  • 1 avocado, diced 
  • european cucumber, sliced thin
  • Chopped cilantro
  • 1 stalk of scallion, chopped
  • 4 tablespoons crispy shallots (optional, purchase at an Asian market)

Instructions

Make the pickled vegetables: 

  1. Peel and then cut the carrot into three logs. Slice the carrot very thin, stack the slices, and then cut across the slices to yield thin matchsticks (julienne). Put the carrots into a large bowl.
  2. Peel off any discolored or tough outer leaves from the cabbage. Shred the cabbage as you would for coleslaw, very thinly with a knife or with a food processor. Then put it into the bowl with the carrots and toss with the salt. Let the cabbage mixture sit for 15 mins., tossing occasionally.
  3. Drain the cabbage in a colander, squeezing the cabbage tightly to remove excess liquid. 
  4. Place the cabbage back in the bowl and add the seasoned rice vinegar, garlic, and sesame oil. Stir to combine. Set aside or refrigerate until ready to use. The cabbage will keep for several days.

Make the sauce:

  1. Combine the hoisin, sambal olek, red wine vinegar, Worcestershire sauce, seasoned rice vinegar, ketchup, and sugar in a bowl.
  2. Stir to combine.
  3. Set aside or refrigerate until jackfruit bowls are ready to serve.

Make the jackfruit:

  • Open the can of jackfruit and drain the brine. Bring 3 cups of water to a boil on high heat. Add the jackfruit, lower the heat to medium high, and simmer for 5-7 minutes. It should be easy to pierce with a fork when done. (Continue to simmer for a couple more minutes if needed.) Drain the jackfruit and set it aside.
  • Heat a skillet over medium high heat. Add the oil and the chopped onion. Sauté for 5 minutes, stirring regularly, until the onions have softened and are starting to lightly brown. Add the garlic and ginger and stir to combine. 
  • Next add the jackfruit and break it up with a masher or a fork. Add the hoisin sauce, soy sauce, salt, and sugar. Stir to combine. Bring the contents to a simmer and cook for a couple of minutes. Turn off the heat and remove from the stove.
  • Cool the jack fruit and refrigerate if not using right away. The jackfruit can be kept refrigerated for 3 days. 

Assemble the bowls:

  1. When ready to serve, divide the rice, grains, or cauliflower rice into 4 large bowls.
  2. Top evenly with jackfruit, avocado, cucumbers, and pickled cabbage. 
  3. Garnish with some chopped scallion, cilantro, and fried shallots. Serve jackfruit bowls with the sauce on the side. 

Keywords: meal prep, jackfruit, avocado, pickled vegetables, vegan, plant based, grain bowl, rice