Kinpira Gobo: Sweet-Salty Burdock and Carrot Stir-Fry

What you need

• 200 g (7 oz) burdock root, gobo, about 1 long root
• 80 g (3 oz) carrot, about 1/2 medium
• 1 dried red chili, or a pinch of chili flakes
• 1 tbsp toasted sesame oil
• 1 tbsp sake
• 1 tbsp mirin
• 1/2 tbsp sugar
• 1 1/2 tbsp soy sauce
• 1 tsp toasted white sesame seeds

Method

Restated from the original video

1. 1

   Scrub the burdock under running water with a brush or the back of a knife; leave most of the thin skin on, as it carries the flavour.

2. 2

   Cut the burdock into thin matchsticks about 5 cm long. Drop them straight into a bowl of cold water as you go so they do not darken.

3. 3

   Peel the carrot and cut it into matchsticks the same size as the burdock.

4. 4

   Snip the chili open, shake out the seeds and slice it into thin rings.

5. 5

   Stir the sake, mirin, sugar and soy sauce together in a small bowl.

6. 6

   Drain the burdock and pat it as dry as possible with a towel so it does not spit in the oil.

7. 7

   Heat the sesame oil in a frying pan over medium heat. Add the burdock and stir-fry until it looks glossy and starts to soften, 2-3 min.

8. 8

   Add the carrot and chili and keep stirring for 1 min.

9. 9

   Pour in the seasoning mixture and toss constantly until the liquid has cooked away and the vegetables are coated and shiny, 2-3 min.

10. 10

    Take the pan off the heat, scatter over the sesame seeds and toss once more.

11. 11

    Serve warm, at room temperature or cold. It keeps in the fridge for 3-4 days.

Imported from ellielikes.cooking. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.