Kinpira Gobo (Japanese Braised Burdock And Carrots)
15m prep 10m cook 25m ready
4 servings This is a traditional Japanese preparation for burdock root (gobo). Normally, both the carrot and burdock are cut into matchsticks, but we prefer the texture of sliced burdock.
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Ingredients
- 1 medium carrot
- 8 ounces burdock root (about 2 cups sliced)
- 1 tablespoon vegetable oil
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 teaspoons toasted sesame oil
- (¼ teaspoon shichimi togarashi)
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Step 1.
Trim and cut into matchsticks: 1 medium carrot
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Step 2.
Scrub well, trim, and cut into very thin slices on the diagonal: 8 ounces burdock root (about 2 cups sliced)
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Step 3.
Warm in a large skillet over medium-high heat until shimmering: 1 tablespoon vegetable oil
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Step 4.
Add the carrot and burdock and sauté until just starting to brown, about 4 minutes. Add: 2 tablespoons mirin; 2 tablespoons soy sauce; 2 tablespoons water
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Step 5.
Cook uncovered until the liquid is nearly evaporated and the vegetables are beginning to caramelize. If the burdock is not yet tender, add a little more water and continue to cook until tender. Remove from the heat and stir in: 1 tablespoon sesame seeds; 2 teaspoons toasted sesame oil; (¼ teaspoon shichimi togarashi)
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