Simmered Burdock Root and Carrots

Simmered Burdock Root and Carrots

Pairs well with both rice and sake.

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

Ingredients(Servings: 4)

Ingredients(Servings: 4)

200g (7.1 oz.)

50 g (1.8 oz.)

1 Tbsp



1 & 1/2 Tbsp


  1. Scrape the skin off of the burdock root, julienne into 5 cm (2 in.) length pieces and place in water to remove any scum.
  2. Peel the carrot and julienne into 5 cm (2 in.) length pieces also.
  3. Heat the sesame oil and red chili pepper in a pot. Once the red chili pepper is fragrant, add in and saute (1) and (2).
  4. Pour in (A) and 3 Tbsp of water. Saute while mixing until the cooking liquid is boiled down.
  5. Serve into dishes and sprinkle on the white 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.).

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.


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