Simmered Carrot and Burdock Root (Kinpira)
A traditional Japanese side dish of crunchy flavorful veggies
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Scrape off the gobo peel, then julienne into 5 cm (2 in.) length sticks. Place into water, drain and dry off well.
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Peel the carrot, then julienne into 5 cm (2 in.) length sticks.
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Heat the sesame oil in a pot, add in the red chili pepper. Once fragrant add in and cook the gobo and carrot.
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Once cooked through, add in (A), and simmer until the cooking liquids are boiled down. Add in the white sesame seeds and serve in dishes.
Featured Contents
Warm Winter Comfort: 3 Root Vegetable Recipes to SavorAs winter's chill sets in, root vegetables reach peak flavor. Warm your heart and body with comforting dishes made from these nutrient-packed vegetables!
Cooking Basics
Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.
Scrape the burdock root with a knife, and cut into 5 cm (2 in.) length pieces. Then place in water and cut into planks of around 3 mm (0.1 in.), gradually sliding and stacking these planks. Lastly, thinly julienned into widths of around 3 mm (0.1 in.).
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