Pollack/Cod Roe Kinpira
Ingredients(Servings: 4)
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Kinpira refers to a Japanese "saute and simmer" cooking technique.
Directions
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Thickly julienne the burdock root and carrot, then soak the burdock root in water. Slice the lotus root into half moons or wedges, then place into vinegar-added water.
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Peel away the thin skin attached to the pollack/cod roe, mix with the cooking sake while breaking apart.
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Heat the vegetable oil in a fry pan, saute the drained burdock root, lotus root and carrot. Once the oil is spread throughout, add in (A) and bring the mixture to a simmer.
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Once the cooking liquids have evaporated, add in (2), turn off the heat and mix throughout.
Cooking Basics
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.
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.
Remove the skin of the lotus root. Then place it in water, cut in half vertically, and slice cut-side down at consistent widths from end to end.
Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.
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