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
Prepare a bowl of cold water and add the vinegar to it.
Peel the gobo in segments and then cut it into 2-3 inch long pieces. Add the cut pieces into the vinegar water immediately.
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.
Peel and cut the carrot into segments and then cut the segments into thin slices. Stack the slices and cut them into thin strips.
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.
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.
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.
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.
Toss the sesame seeds into the Kinpira Gobo, and stir to distribute evenly.