Arugula & Burdock Root Yuzu Kosho Cream Pasta
Adapted from うーらのオーガニックレシピ手帖 by Tomoko Shoji
Makes approximately 5 servings
1 piece (approximately 10 inches in length) gobo (burdock root)
10 ounces whole wheat angel hair pasta
1 1/4 cups (10 ounces) plain soymilk
2 tablespoons toasted white sesame seeds
2 teaspoons yuzu koshou
1 tablespoon olive oil
4 cloves garlic, minced
4 ounces baby arugula
Salt and pepper to taste
Toasted white sesame seeds, to garnish
1. Prepare the burdock root: If the burdock root is fresh, simply scrub the surface with a vegetable brush under cool running water. If the piece of root is a bit older and the surface has hardened slightly, then gently scrape the surface using the blunt edge of a knife to clean away the toughened skin. Fill a medium-size bowl with cold water. Using a sharp knife, shave thin slivers off one end of the root, rotating the burdock as you cut, like you are sharpening a pencil. (This technique is called sasagaki in Japan.) Cut the slivers into the bowl of water and allow them to soak for 5 to 10 minutes (this removes any harsh flavors, but don’t oversoak which will extract too much flavor).
2. Prepare the sesame seeds: Grind the toasted sesame seeds into a coarse powder with a mortar and pestle, then set aside.
3. Prepare the pasta: Cook the pasta, until al dente, according to the directions on the package.
4. Whisk the soymilk, ground sesame seeds, and yuzu kosho together in a bowl and set aside.
5. Heat the olive oil and garlic together in a large frying pan over low heat. When the garlic becomes fragrant, add the burdock root and baby arugula and toss to coat, then stir in the soymilk mixture. Raise the heat to medium-low and continue cooking until the mixture comes to a simmer (slow boil), then turn off the heat.
6. Add the pasta and toss to coat. Season with salt and pepper to taste. Divide the pasta among four plates and garnish with toasted sesame seeds.