Burdock Root and Carrot Kinpira (Gobo and Carrot Kinpira)

1. 1

   Soak the burdock root in water for five minutes, rinse and dry well.

2. 2

   Heat oil in frying pan over medium heat, add the burdock root and cook for 1 minute.

3. 3

   Add the carrots and cook for 1 minute more.

4. 4

   Make the sauce by mixing the soy sauce, sugar and mirin together in a small bowl.

5. 5

   While stirring, add the sauce.

6. 6

   Cook over medium heat until the sauce is reduced and the vegetables are slightly softened, about three minutes.

7. 7

   Season with red pepper flakes, if desired.

8. 8

   Serve cold or at room temperature.

9. 9

   This can be kept in the fridge for two or three days.

* Per serving · 4 servings · Values may vary.

No additional tips available.