Kinpira Gobo (Japanese Braised Burdock And Carrots)

Let's Cook

1. Step 1.

   Trim and cut into matchsticks: 1 medium carrot

2. Step 2.

   Scrub well, trim, and cut into very thin slices on the diagonal: 8 ounces burdock root (about 2 cups sliced)

3. Step 3.

   Warm in a large skillet over medium-high heat until shimmering: 1 tablespoon vegetable oil

4. 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

5. 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)