Kinpira Gobō (Braised Burdock and Carrot)

Prepare the burdock root

Scrub the burdock root with the back of a knife to remove the thin skin, then cut it into 5 cm matchsticks. Soak the matchsticks in the water for 5 minutes so they do not turn brown, then drain well.

• 1 (about 200 g) burdock root
• 500 ml water

✅ Done when: burdock is pale and well drained

Cut the carrot

Cut the carrot into matchsticks the same size as the burdock.

• 1 carrot

Stir-fry

Heat the sesame oil in a 26 cm (10-inch) frying pan over medium-high heat with the dried chilli. Stir-fry the burdock for 3 minutes until the edges look slightly translucent, then add the carrot and stir-fry for 2 more minutes.

• 1 tbsp sesame oil
• 1 dried red chilli
• 1 (about 200 g) burdock, from step 1
• 1 carrot, from step 2

✅ Done when: carrot is bright orange and just slightly softened

Glaze

Add the sake, soy sauce, mirin and sugar and stir-fry for 2–3 minutes over medium-high heat until the liquid has evaporated.

• 1 tbsp sake
• 1½ tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar

✅ Done when: vegetables are glossy but still crunchy, no liquid left in the pan

Serve

Sprinkle the toasted sesame seeds over the vegetables. Serve warm or cold.

• 1 tsp toasted sesame seeds

✅ Done when: sesame seeds are evenly scattered and visible on the vegetables