Burdock Root And Carrot Kinpira Gobo And Carrot Kinpira Recipes

MAKE KINPIRA GOBO

Steps:

• Gather the ingredients.
• Peel the gobo's skin with a peeler or with back of a kitchen knife, which is the traditinal method called sasagai - or between shaved and sliced.
• Diagonally slice thin strips so that each piece is about 2-inches in length. Then collect some of the slices and cut into thin matchbox strips.
• Soak gobo strips in water and drain well. You can add a drop of vinegar to the water, if desired. Change the water several times until it is clean. Leave gobo in water until ready to cook.
• Cut carrots into matchbox strips.
• Heat vegetable oil in a frying pan over medium-high heat, and fry gobo for a couple of minutes.
• Add carrot strips to the pan and stir-fry them.
• Add sake, mirin, and sugar and stir-fry until the liquid is gone.
• Season with soy sauce and stir-fry well.
• Turn off the heat and sprinkle with sesame seeds .

KINPIRA GOBO (BRAISED BURDOCK ROOT)

Steps:

• Peel the burdock root and julienne it (matchstick size) into very thin strips.
• Soak the burdock matchsticks in water for 30 minutes and drain well.
• While the burdock is soaking, peel the carrot and julienne it into matchsticks of a similar size as the burdock root.
• Put vegetable oil in a frying pan and put it on high heat.
• Add burdock sticks and fry for a couple minutes.
• Add carrot sticks in the hot pan and fry for one to two minutes, moving the vegetables around constantly.
• Add all remaining ingredients in the pan and stir well.
• Remove from heat and serve!

BURDOCK ROOT AND CARROT KINPIRA (GOBO AND CARROT KINPIRA)

Steps:

• Soak the burdock root in water for five minutes, rinse and dry well.
• Heat oil in frying pan over medium heat, add the burdock root and cook for 1 minute. Add the carrots and cook for 1 minute more.
• Make the sauce by mixing the soy sauce, sugar and mirin together in a small bowl.
• While stirring, add the sauce. Cook over medium heat until the sauce is reduced and the vegetables are slightly softened, about three minutes. Season with red pepper flakes, if desired.
• Serve cold or at room temperature. This can be kept in the fridge for two or three days.