Beef and Udo Kinpira

Beef and Udo Kinpira

Making the most of crunchy vegetables.

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • Time to soak is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

120 g (4.2 oz)


1 tbsp

a dash



1 tbsp


  1. Cut the beef into 2 cm (3/4 in) widths. Wash the burdock and udo well. Cut into sticks. Soak in vinegar water and scoop away any scum that forms.
  2. Heat the sesame seed oil in a pan, then in the following order add and fry the beef, burdock root and udo strips. Pour in 1/2 cup of water along with (A), and simmer for 5 min.
  3. Pour in (B) and simmer until all the broth has but evaporated. Season with cayenne pepper powder and ground sesame seeds.

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.).

Udo plant - removing excess starch

Cut the udo plant into the desired length, peel the skin thickly, and soak in vinegared water for about 5 minutes to remove excess starch. For the vinegared water, use about 1/2 tsp of vinegar for 1 cup of water.


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