Crisp and crunchy carrot and burdock root in a traditional side dish.
- Cooking time
- 10 minutes
- Nutrition information is for one serving.
- Clean the skin of burdock root with a sponge or other rough surface.
Lightly rinse then quickly pat dry and julienne; if desired, soak in water to remove the bitterness.
Peel the carrot and ginger, then julienne.
- Heat the salad oil in a pot, then cook the burdock root, carrot and ginger over medium heat.
When the carrot has softened, add (A).
- Turn up the heat to high and cook until the simmering liquid is mostly reduced.
Add the red pepper and sesame, then remove from heat and serve.