Kimpira (Braised Burdock Root and Carrot)

1. 1

   Scrape burdock root (if canned, drain and peel) and cut it into thin slivers.

2. 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. 3

   In a skillet, heat the oil and saute the vegetables over high heat.

4. 4

   Cook, stirring constantly, for about 2 minutes, then pour in the sake.

5. 5

   Reduce the heat, add the sugar and, stirring braise the vegetables for 1 minute.

6. 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. 7

   Mound on small plates and serve warm or at room temperature, garnished with the sesame seeds.

* Per serving · 4 servings · Values may vary.