RECIPE
Stir-fried burdock root and carrots glazed in a savory-sweet sauce with chili flakes and sesame. An easy make-ahead side that's perfect for bento.
- 1 tablespoon vinegar - 250 grams gobo (burdock root) - 140 grams carrot (1 small carrot) - 1 tablespoon vegetable oil - chili flakes, to taste - 1 teaspoon dark brown sugar - 1/4 cup sake - 1 tablespoon soy sauce - 1/4 teaspoon salt - 1 tablespoon toasted sesame seeds
2
Peel the gobo in segments and then cut it into 2-3 inch long pieces. Add the cut pieces into the vinegar water immediately.
3
Working 1 piece at a time, slice the gobo thinly with the grain. Stack the slices and cut them into thin strips. Add the julienned burdock to the vinegar water.
4
Peel and cut the carrot into segments and then cut the segments into thin slices. Stack the slices and cut them into thin strips.
5
Drain the gobo and then rinse it under cold water. Shake the strainer to drain as much water off of the gobo as you can.
6
Heat a frying pan over high heat and the oil and chili peppers, swirl to coat the pan and then add the gobo and carrots. Stir-fry until wilted.
7
Add the brown sugar and continue stir-frying for another 2-3 minutes or until all of the water that's been released by the vegetables has been evaporated.
8
Add the sake, soy sauce and salt and continue stir-frying until there is no liquid left in the. pan and the sauce has started to caramelize around the vegetables.
9
Toss the sesame seeds into the Kinpira Gobo, and stir to distribute evenly.