Carrot And Burdock Kinpara The Kind Diet Recipes

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CARROT AND BURDOCK KINPARA (THE KIND DIET)



Carrot and Burdock Kinpara (The Kind Diet) image

This is from Alicia Silverstone's book. There is never enough vegan and macrobiotic recipes. This is super healthy, Burdock is excellent for your blood.

Provided by lizardstone01

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup burdock root, cut into matchsticks
2 pinches sea salt
1 cup carrot, cut into matchsticks
shoyu, to taste
ginger juice (grate 1/2 piece of giner and squeeze our juice)
2 tablespoons toasted sesame seeds
2 tablespoons chopped parsley
1 teaspoon sesame oil

Steps:

  • Heat a small amount of oil in a skilllet over medium high heat. Add the burdock, a pinch of salt and cook, stirring continually, for 2-3 minutes. Add the carrots, another small pinch of salt, and cook, stirring continually, foor 2 to 3 minutes.
  • Add enought water to just cover the bottom of the skillet to create steam. Cover the pan and reduce heat to low. Simmer/Steam for 7 minutes. Sprinkle 1/2 to 1 teaspoon of shoyu on the kinpara, cover and let cook for about 7 more minutes. The kinpara should be almost dry. remove from heat, add the ginger juice and toss. Add sesame seeds and parslay and toss again. Serve immediately.

Nutrition Facts : Calories 63.9, Fat 4.6, SaturatedFat 0.7, Sodium 314.6, Carbohydrate 5, Fiber 1.9, Sugar 1.5, Protein 1.6

BURDOCK ROOT AND CARROT KINPIRA (GOBO AND CARROT KINPIRA)



Burdock Root and Carrot Kinpira (Gobo and Carrot Kinpira) image

A great japanese side dish that goes well with ginger pork. "Kinpira" is a cooking style used to cook root vegetables. It's often seasoned with soy sauce, mirin and red pepper flakes.

Provided by Ziggy_Star

Categories     Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 burdock root, washed and peeled and cut into matchsticks
1 carrot, peeled and cut into matchsticks
2 tablespoons canola oil
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon mirin
1 pinch red pepper flakes (optional)

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.

Nutrition Facts : Calories 204.9, Fat 14.1, SaturatedFat 1.1, Sodium 1575.4, Carbohydrate 17.5, Fiber 1.1, Sugar 14.6, Protein 3.2

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  • Drain the burdock and add it to the pan. Cook, stirring constantly, for 5 minutes. Adjust the heat so that it’s high enough for the burdock to sizzle, but not so high that it scorches. Add a bit of oil, if necessary, to keep the burdock from sticking.
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