Burdock soft kinpira
When making Kinpira Gobo, it is common to thinly slice the burdock root, but this time we're cutting it into thin strips. By doing so, you can cut it into thin strips and it will have a softer texture.
How to make it
1
Cut the burdock root diagonally into 1mm thick slices, then stack and slice thinly. By cutting it this way (namasu-giri), the fibers of the burdock root are cut, resulting in a soft texture. Cut the carrot in the same way.
2
Put the burdock and carrots in a bowl and rinse them thoroughly. Drain them and transfer them to a frying pan with salad oil and fry them well over high heat.
3
Add the seasonings (A) and stir fry. When done, drizzle with sesame oil and remove from heat.
4
To finish, add shichimi pepper and half a pinch of ground sesame seeds, mix well, and serve in a bowl.
Ingredients for 3 people
-
- Burdock
- 1 stick (approximately 80g)
-
- Carrots
- 50g
-
- Salad oil
- 1 tsp
-
[A]
- sugar
- 1 tablespoon
-
- Dark soy sauce
- 1 tablespoon
-
- Japanese sake
- 1 tablespoon
-
- Sesame oil
- 1 tablespoon
-
- For finishing the chili pepper
- A little
-
- half-shelf sesame finish
- A little
[PR]
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