Burdock, which is not good at drying, can be conveniently processed and frozen at the time of purchase for later cooking. Introducing how to store frozen raw.

Also for shortening the cooking time! How to freeze burdock

Burdock can be stored frozen for a long time without losing its texture. You can also boil it or cook it in kinpira and then freeze it.

Raw materials	Gobo
Tool	Kitchen paper, freezer bag
Working hours	5Minutes

1.	Wash the burdock carefully to remove the mud on the surface.
2.	Cut into easy-to-use sizes such as shaving, chopping, and chopping, and quickly expose to water to remove.
3.	Wipe off the water on the surface with kitchen paper.
4.	Put it in a freezer bag and freeze it.

Burdock is often sold in bundles. Isn't it possible to inadvertently leave the part that couldn't be used all at once and make it fluffy?

What should I do if I can't eat all at once?

Burdock will last for a long time even at room temperature if you are careful about drying, but if you treat it at once and freeze it at the time of purchase, it will be convenient for later cooking. This time, we will introduce how to freeze burdock and points to note when cooking.

Freeze raw

1. 1. Carefully wash the burdock root to remove mud from the surface, and cut it into pieces that are easy to use, such as slicing and shaving. If you haven't decided how to use it, you can cut it into pieces of about 5 cm.

2. Soak it in water for about 1 minute to remove the lye, and wipe off the water with kitchen paper.

Be careful as nutrients will flow if exposed for a long time.

The point is to get rid of water well

3. 3. In the case of bagging or julienne, wrap it in plastic wrap in easy-to-use amounts and put it in a freezer bag to freeze.

Divide with wrap to prevent sticking and drying

Firmly deflate and seal

How to use

Cook by putting it directly in simmered dishes, soups, stir-fried dishes, etc. while frozen. If it is frozen in pieces, it can be easily cut with a kitchen knife after leaving it at room temperature for a few minutes. If you thaw it naturally, it will darken, so cook it immediately. After freezing, burdock roots may have a slightly muscular texture, but this is not noticeable. On the other hand, burdock that has been chopped and stored has a texture that is almost the same as raw burdock.

Even if frozen after cooking

It takes time, but it is also a good idea to fry the burdock in oil or boil it lightly and then freeze it. The standard burdock dish "Kinpira" is also suitable for freezing, and you can enjoy it even if you put it in a bento cup while it is frozen and thaw it naturally. In each case, remove the heat and freeze it tightly (for hygiene reasons, it is better to avoid adding meat to the kinpira ingredients).