Crispy Burdock Root Karaage Recipe for Families Visiting Bali
This Burdock Root Karaage recipe brings together the earthy flavor of burdock with a crispy, golden coating, enhanced with Balinese-inspired spices.
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What is Burdock Root Karaage?
Burdock Root Karaage is a traditional Japanese dish where burdock root is deep-fried to perfection.
In this Balinese version, we incorporate local spices like turmeric and sambal to create a unique fusion that’s both crispy and full of flavor.
Balinese Inspiration for Burdock Karaage
Bali’s culinary landscape inspires this version of burdock karaage by using coconut oil for frying and adding a hint of turmeric for color and depth.
Serve it with sambal matah or a side of fresh lime wedges for an authentic Balinese touch.
Ingredients for 4 Kids
For the Karaage:
200g burdock root (gobo)
3 tablespoons soy sauce
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon turmeric powder
3 tablespoons all-purpose flour
3 tablespoons potato starch
Coconut oil for frying
For Garnish:
- Lime wedges
- Chopped cilantro
Step-by-Step Guide to Cooking Burdock Karaage
Prepare the Burdock Root:
Scrub the burdock root thoroughly to remove any dirt. Use the back of a knife to lightly peel the skin. Cut the burdock root into thin sticks (about 5 cm long) for easier frying. Soak the sticks in cold water with a splash of vinegar for 10 minutes to prevent discoloration.
Create the Marinade:
In a mixing bowl, combine soy sauce, grated ginger, garlic, and turmeric powder. Stir until well blended.
Marinate the Burdock Root:
Drain the burdock root sticks and pat them dry. Place them in the marinade and toss to coat evenly. Let the burdock marinate for at least 15 minutes, or up to 2 hours for deeper flavor absorption.
Prepare the Coating:
In a shallow dish, mix equal parts all-purpose flour and potato starch. For a Balinese twist, add a pinch of turmeric or galangal powder to the coating.
Coat the Burdock Root:
Remove the marinated burdock from the bowl, letting any excess marinade drip off. Coat the sticks in the flour mixture, pressing lightly to ensure the coating adheres. Shake off excess flour.
Heat the Oil:
In a deep skillet, heat coconut oil over medium heat. The oil should reach approximately 170°C (340°F). Use a thermometer or drop a small piece of batter into the oil; if it sizzles and floats, it’s ready.
Fry the Burdock Root:
Fry the coated burdock sticks in small batches to avoid overcrowding. Cook for 3–4 minutes, turning occasionally, until they’re golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve:
Arrange the crispy burdock karaage on a banana leaf or bamboo platter for a Balinese-inspired presentation. Garnish with lime wedges and fresh cilantro.
Tips for Perfect Bali-Style Burdock Karaage
Balinese Plating Techniques: Serve the karaage on banana leaves or woven bamboo plates for an authentic Balinese aesthetic. Pair with sambal matah for a flavorful dip.
Enhance the Flavor: Add a sprinkle of fried shallots or a dash of lime juice just before serving for an added burst of flavor.
Achieving the Crispiest Texture: Ensure the oil is at the correct temperature to avoid sogginess. Fry in batches and do not overcrowd the skillet.
Healthier Option: For a lighter version, bake the coated burdock at 200°C (390°F) for 15–20 minutes, flipping halfway through.
Customize the Coating: Add Balinese spices like galangal, cumin, or even a touch of sambal powder to the flour mixture for a unique flavor profile.
Storage Tips: Store leftovers in an airtight container in the refrigerator. Reheat in an air fryer or oven to restore the crisp texture.
Nutrition Facts for Burdock Karaage Recipe
Calories
200 kcal
Fat
8g (2g saturated fat)
Cholesterol
0mg
Sodium
300mg
Carbohydrates
28g (1g fiber)
Protein
4g
FAQs About Making Burdock Karaage in Bali
Q1: Where can I buy burdock root in Bali?
A: Burdock root is available at specialty organic stores or international markets like Bintang and Pepito.
Q2: Can I use other root vegetables instead of burdock?
A: Yes, carrots, parsnips, or even sweet potatoes work well as substitutes for burdock.
Q3: How do I make this dish more tropical?
A: Add shredded coconut to the flour mixture or pair the karaage with a side of sambal matah for a tropical twist.
Q4: Can I prepare the burdock in advance?
A: Absolutely! You can cut and marinate the burdock sticks a day ahead and store them in the refrigerator until ready to fry.
Q5: What are some kid-friendly sides to serve with karaage?
A: Serve the karaage with steamed jasmine rice, Balinese yellow rice (nasi kuning), or fresh cucumber slices for a balanced meal.
Q6: How can I make the dish less oily?
A: Drain the fried burdock sticks on a paper towel-lined plate and pat them gently to remove excess oil.
Q7: Can I freeze the karaage?
A: Yes, you can freeze the fried karaage. Reheat it in an air fryer or oven to regain its crispy texture.
Q8: What are good dipping sauces for this dish?
A: Soy-based dipping sauce, sambal, or even a light lime and honey dressing complement the crispy karaage beautifully.