Kimpira (Braised Burdock Root and Carrot)

Total Time
20mins
Prep 10 mins
Cook 10 mins

From Elizabeth Andoh's classic "At Home With Japanese Cooking". This is a very popular side dish in Japan, goes well with plainly cooked fish or poultry.

Ingredients Nutrition

  • 12 -15 inches burdock root (gobo)
  • 12 small carrot
  • 1 tablespoon vegetable oil
  • 1 tablespoon sake
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 12 teaspoon white sesame seeds

Directions

  1. Scrape burdock root (if canned, drain and peel) and cut it into thin slivers. Soak the slivers for 5-10 minutes in a bowl of fresh cold water (or blanch slivers of canned burdock), then drain them.Scrape the carrot and cut it into thin slivers just like the burdock.
  2. In a skillet, heat the oil and saute the vegetables over high heat. Cook, stirring constantly, for about 2 minutes, then pour in the sake. Reduce the heat, add the sugar and, stirring braise the vegetables for 1 minute. Add the soy sauce, stir, and braise until all the liquid is reduced (about 5 minutes) and the vegetables are deep, glistening golden brown. Mound on small plates and serve warm or at room temperature, garnished with the sesame seeds.