Burdock soft kinpira
When making kinpira burdock, it is common to use burdock burdocks in chicken burdock, but this time I'm cutting them in namasu. By cutting into namasu, you can cut it for a shorter time and create a soft texture.
How to make it
1
Cut the burdock into diagonal pieces about 1mm thick, then layer and cut into thin slices. By cutting this way (namasu cut), the burdock fibers will be cut off and the texture will be soft. Cut the carrots in the same way.
2
Place the burdock and carrots in a bowl and quickly wash with water. Drain the drain, transfer to a frying pan with salad oil and fry well over high heat.
3
Add the seasonings [A] and stir-fry, then pour in sesame oil and remove from the heat.
4
To finish off, add shichimi chili peppers and half-seasoned sesame seeds, mix them all, and serve in a bowl to complete the meal.
Ingredients for 3 people
-
- Burdock
- 1 bottle (about 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
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