Japanese Kinpira Gobo with Carrot and Burdock Root

Name: Japanese Kinpira Gobo with Carrot and Burdock Root
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Side Dish
Ingredients: 1 large burdock root; 2 medium carrots; 1 tablespoon sesame oil; 2 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon sugar; 1 tablespoon sake; 1 tablespoon sesame seeds; 1 green onion

Stir-fried Burdock Root and Carrot

A traditional Japanese side dish that features the earthy flavors of burdock root and the sweetness of carrots, sautéed to perfection.

45 min
4
Easy

Ingredients

For the Vegetables

1 large burdock root

peeled and julienned

2 medium carrots

peeled and julienned

1 tablespoon sesame oil

For the Sauce

2 tablespoons soy sauce

2 tablespoons mirin

1 tablespoon sugar

1 tablespoon sake

For the Garnish

1 tablespoon sesame seeds

1 green onion

finely chopped

Preparation

Preparing the Vegetables

Soak burdock root

Soak the julienned burdock root in cold water for 10 minutes to remove any bitterness.

Drain and dry

Drain and pat dry the burdock root and carrots with a paper towel.

Heat sesame oil

Heat sesame oil in a large pan over medium heat.

Making the Sauce

Combine sauce ingredients

In a small bowl, combine soy sauce, mirin, sugar, and sake.

Mix until sugar dissolves

Mix well until the sugar dissolves completely.

Set aside

Set aside until needed.

Cooking Process

Sauté burdock root

Add the drained burdock root to the heated pan, stir-fry for 2 minutes.

Total sautéing time: 5 min. Use medium heat.

Add carrots

Add the carrots and continue to stir-fry for an additional 3 minutes.

Cook with sauce

Pour in the prepared sauce, stir well, and cook until the liquid is mostly evaporated and the vegetables are tender, about 5 minutes.

Cooking with sauce time: 5 min. Use medium-low heat.

Plating & Serving