Kimpira (Stir-Fried Carrot & Burdock Root)

1. 1

   Cut the carrot and gobo into matchstick size pieces. Soak them in a large non-reactive bowl of cold water for about 20 minutes. Drain. Remove the excess water by wrapping the carrot and gobo into a clean dish towel. Press out as much water as possible.

2. 2

   Heat the oil in a wok or large heavy skillet, medium-high heat, and then stir-fry the gobo and carrot for 5 to 8 minutes.

3. 3

   Add the sugar, shichimi-togarashi or cayenne and mix well. Then add the soy sauce and stir-fry until the liquid is absorbed.

4. 4

   Sprinkle with sesame seeds before serving. Can be served warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.