KINPIRA GOBO (JAPANESE BRAISED BURDOCK AND CARROTS)
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.
Trim and cut into matchsticks:
- 1 medium carrot
Scrub well, trim, and cut into very thin slices on the diagonal:
- 8 ounces burdock root (about 2 cups sliced)
Warm in a large skillet over medium-high heat until shimmering:
- 1 tablespoon vegetable oil
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
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)