Kinpira Gobo (Braised Carrot & Burdock Root)

Submitted by Maggie

"From here: http://justonecookbook.com/recipes/kinpira-gobo-braised-carrot-burdock-root/ If you have a tool to julienne/matchstick ingredients, this will go a lot faster, but it's worth it either way."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 3-4

ingredients

• 1 burdock root (gobo in Japanese)
• 1⁄3 carrot
• 1 tablespoon sesame oil
• 1 tablespoon white sesame seeds, roasted
• chili powder (or Korean chili threads, ichimitogarashi, ito togarashi) (optional)

• Seasonings

• 3⁄4 cup dashi stock
• 2 tablespoons sake
• 1 tablespoon sugar
• 1 tablespoon mirin
• 1 1⁄2 tablespoons soy sauce

directions

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.