Burdock Kimpira (Kimpira Gobo)
150 g burdock root (gobo)
1 small carrot
1 1/2 Tbsp Sesame oil
2 Tbsp water
2 Tbsp sugar
2 Tbsp sake
2 Tbsp shoyu
1 1/2 Tbsp toasted white sesame seeds
Dried Japanese red chilli (optional)
1. Scrape burdock root and cut into julienne strips.
Note: The burdock root turns black easily when exposed to air so you need to keep it soaked in water (like what you would do for potatoes).
2. Pour sesame oil onto skillet and saute the (A) burdock together with the julienned carrot for a few minutes until tender but not soft.
3. Mix the (B) liquids and sugar together and pour it into the skillet and continue cooking under medium fire until almost dry.
4. Toss in chopped dried Japanese chilli and top with toasted sesame seeds.
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