← Nouns Cooking · Japanese

Ingredients

• 1 burdock root (about 150 g)
• 1 small carrot (about 70 g)
• 1 tbsp Toasted sesame oil
• 1 dried red chilli, seeded and sliced (optional)
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 tbsp Sugar
• 1½ tbsp Soy sauce
• 1 tbsp toasted sesame seeds

Method

1. Scrub the burdock with the back of a knife to remove the thin skin; there is lots of flavour just underneath, so do not peel it deeply. Cut into 5 cm matchsticks and soak in water for 5 min, then drain.
2. Cut the carrot into matchsticks the same size.
3. Heat the sesame oil in a frying pan over medium-high heat with the chilli. Add the burdock and stir-fry for 2–3 min, then add the carrot and cook for 1 minute more.
4. Add the sake, mirin, sugar and soy and keep stirring for 2–3 min, until the liquid has almost gone and the vegetables are glossy but still a little crunchy.
5. Toss with the sesame seeds. Serve warm or at room temperature; it keeps 4 days in the fridge.

Tips

• Find burdock (gobo) in Japanese and Korean grocers; parsnip makes a tasty if untraditional swap.
• Contains soy and wheat; use tamari for gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101 RecipeTin Japan