Recipe: Yummy Tasty Burdock Root and Carrot Kinpira

Recipe: Yummy Tasty Burdock Root and Carrot Kinpira Delicious, fresh and tasty.

Tasty Burdock Root and Carrot Kinpira. Great recipe for Tasty Burdock Root and Carrot Kinpira. I normally make a quick kimpira burdock dish but one day I received high-quality burdock roots. I didn't want to waste by making my standard dish, so I took the time to make this delicious kimpira.

A simple and classic Japanese dish usually made in autumn when gobo root is in season.

The red chili gives it a nice kick!

Goes great with over white or brown rice.

You can have Tasty Burdock Root and Carrot Kinpira using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Tasty Burdock Root and Carrot Kinpira

1. It’s 1 of Burdock root.

2. Prepare 1/2 of Carrot.

3. Prepare 1 of Takanotsume.

4. Prepare 150 ml of Water.

5. Prepare 1 tsp of ◆ Dashi stock powder.

6. You need 2 tbsp of ◆ Soy sauce.

7. It’s 1 tsp of ◆ Mirin.

8. Prepare 1 tsp of ◆ Sake.

9. It’s 1 of ◆ Sugar.

10. It’s 1 tbsp of Sesame oil.

11. You need 1 of Toasted sesame seeds.

Soak the gobo in water or vinegar water (just one drop of vinegar).

Change water a couple of times until the water is clear, and then keep the burdock root in the water until ready to cook.

Kinpira Gobo is a traditional Japanese dish often enjoyed at home and you might be familiar with it since it's typically served in bento box from Japanese markets.

It's really easy to cook if you have all the ingredients (and these are very common ingredients for Japanese households).

Tasty Burdock Root and Carrot Kinpira step by step

1. Julienne the burdock root and carrot into 5 cm lengths (or shred) and slice the red chili into thin rounds. Soak the burdock root in water to remove the bitterness..

2. Microwave the water in a heatproof container for one minute. Add the ◆ ingredients (dissolve in the stock powder and sugar). This is the key to this recipe..

3. Heat sesame oil in a frying pan, add the burdock root from Step 1 and stir-fry..

4. After the burdock root is tender, add the carrot and stir-fry quickly..

5. Reduce the heat and add the ingredients from Step 2. Turn up the heat to medium and simmer..

6. After the liquid in the pan has reduced, drizzle a little sesame oil (not listed) on the side of the pan and stir. Add the red chili and toasted sesame seeds and toss..

7. Transfer onto a serving dish and sprinkle with sesame seeds (optional). Done!.

8. [Another version with konnyaku] Ingredients: burdock root (1 medium, ribboned-konnyaku (1 packet about 200 g), carrot (1/3)..

9. Seasonings: 3 tablespoons of soy sauce, 1/2 teaspoon of sugar. Other seasonings are the same as above..

10. At Step 4, add the konnyaku with the carrot. *Its better if you blanch the ribboned-konnyaku before adding to the stir-fry!.

The most tedious part is that you have to julienne both gobo (burdock root) and carrot, and if you are not.

Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce.

The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style.

The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is.

Kinpira gobo has carrot in it as well as burdock root.