Kinpira Gobo (braised Carrot & Burdock Root)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 burdock root (gobo in japanese)
• 1/3 carrot
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds, roasted
• chili powder (or korean chili threads, ichimitogarashi, ito togarashi) (optional)
• 3/4 cup dashi stock
• 2 tablespoons sake
• 1 tablespoon sugar
• 1 tablespoon mirin
• 1 1/2 tablespoons soy sauce

Recipe

• 1 peel burdock root and diagonally slice thinly 2 inch length pieces, stack a few strips and cut into thin matchbox strips. soak the gobo in water or vinegar water (just one drop of vinegar). change water a couple of times until the water is clear, and then keep the burdock root in the water until ready to cook.
• 2 cut carrot into matchbox strips.
• 3 in a frying pan, heat oil over medium high and stir fry the burdock root and then the carrot after a few minutes.
• 4 add the seasonings and cook until most of the liquid evaporates.
• 5 when the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi.