Simmered Carrot and Burdock Root (Kimpira)

Simmered Carrot and Burdock Root (Kimpira)

Crisp and crunchy carrot and burdock root combined for a traditional side dish.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

50 g

1 Tbsp


as desired

(A)Simmering liquid

1 & 1/2 Tbsp

3 Tbsp


  1. Clean the peel of burdock root with a sponge or other rough surface. Lightly rinse then quickly pat dry and julienne into 5 cm (2 in.) length strips, then soak in water.
  2. Peel the carrots and then julienne into 5 cm (2 in.) length strips.
  3. Heat the sesame oil in a pot, add in the red pepper. Once fragrant add in the burdock root and carrot to cook.
  4. Once cooked through, add in (A), and simmer until cooking liquids are evaporated. Add in the white sesame seeds an serve.

Cooking Basics

Burdock root - peeling

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.

Burdock root - matchstick juliennes

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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