Japanese Appetizers, Soups and Noodles Recipes - Braised Burdock and Carrot (Kinpira Gobo) Recipe

Ingredients

• 8 oz/250 g burdock root (about 1 1/4 whole roots)

• 1 large or 2 small carrots (about 4 oz/125 g)

• 1/2 cup (100 ml) Basic Dashi Stock (see recipe) or 1/2 teaspoon dashi stock granules dissolved in 1/2 cup (125 ml) hot water

• 3 teaspoons sugar

• 1 1/2 tablespoons Japanese soy sauce

• 1 tablespoon cooking oil

• 1/2 teaspoon sesame oil

• 1/4 teaspoon seven-spice chili powder (shichim), to taste

• 1 teaspoon sesame seeds, dry­ roasted in a pan until golden brown

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Method:

1. Scrape the skin off the burdock with the back of a knife. Slice the burdock into sections, then into matchsticks and immerse in water. Peel and cut the carrot to approximately the same size as the burdock.

2. Combine the dashi stock and sugar in a pan and heat until the sugar has dissolved. Add the soy sauce and set aside.

3. Heat the oil in a wok or frying pan and stir-fry the burdock for 1 minute until it is half-cooked. Add the carrot strips and stir-fry for 30 seconds until they are well coated with the oil. Pour in the dashi stock and simmer for 1 to 2 minutes until the vegetables are barely cooked and still crunchy. Sprinkle with the sesame oil. Stir to mix well.

4. Transfer to four serving bowls, then sprinkle with a little seven-spice chili powder and sesame seeds. Serve at room temperature.