Kimpira (Braised Burdock Root and Carrot) – a delicious recipe with burdock root, carrot, vegetable oil, sake, sugar, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Scrape burdock root (if canned, drain and peel) and cut it into thin slivers.
2
Soak the slivers for 5-10 minutes in a bowl of fresh cold water (or blanch slivers of canned burdock), then drain them.Scrape the carrot and cut it into thin slivers just like the burdock.
3
In a skillet, heat the oil and saute the vegetables over high heat.
4
Cook, stirring constantly, for about 2 minutes, then pour in the sake.
5
Reduce the heat, add the sugar and, stirring braise the vegetables for 1 minute.
6
Add the soy sauce, stir, and braise until all the liquid is reduced (about 5 minutes) and the vegetables are deep, glistening golden brown.
7
Mound on small plates and serve warm or at room temperature, garnished with the sesame seeds.
129
kcal
Calories
4
g
Fat
22
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 -15 inches burdock root (gobo), 12 small carrot, 1 tablespoon vegetable oil, 1 tablespoon sake, and more.
Yes, Kimpira (Braised Burdock Root and Carrot) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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