Dandelion Roots with Soy Sauce is a traditional Japanese recipe for a classic dish of finely-sliced dandelion roots that are lightly-fried, boiled until tender and finished with soy sauce . The full recipe is presented here and I hope you enjoy this classic Japanese version of: Dandelion Roots with Soy Sauce.
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As any gardener knows, the only way to permanently get rid of dandelions is to dig them up with their entire taproot. However, it's not just the leaves of the dandelion plant that are edible as this traditional Japanese recipe demonstrates. Here you will be able to transform dandelion roots into an interesting accompaniment to any meal.
Scrub the dandelion roots clean then slice them very finely into rings. Heat the oil in a pan, add the sliced dandelion roots and fry until golden. Season with salt then add about 3 tbsp water.
Bring to a simmer, cover and cook gently until the dandelion is tender and almost all the liquid has evaporated away (about 8 minutes).
Season with the soy sauce then serve as a vegetable.
