Kinpira Gobō

Ingredients

• 5¼ ozBurdock rootScrape skin off with the back of a knife, cut into fine matchsticks or shavings, soak briefly in water
• 2½ ozCarrotcut into matchsticks the same size as the burdock
• 1 tbspSesame oilfor stir-frying
• 2 tbspSoy saucefor the seasoning mix
• 1½ tbspMirinfor the seasoning mix
• 1 tbspSugarfor the sweet-savoury balance
• 1 tbspSakefor the seasoning mix
• 1 tbspSesame seedstoasted, mixed in or sprinkled at the end
• 1Dried red chili peppersliced, infused in the oil (optional)
• 3⅓ tbspWaterto soften the vegetables before seasoning (optional)
• 10½ ozGround porkstir-fried first, turns the side dish into a main (optional)

Method

1. Scrape the skin off the burdock root with the back of a knife, then cut the root into fine matchsticks or thin shavings.
2. Put the cut burdock into cold water for a few minutes, then drain it well.
3. Cut the carrot into matchsticks the same size as the burdock so both cook evenly.
4. Stir the soy sauce, mirin, sugar and sake together in a small bowl until the sugar has dissolved.
5. Heat the sesame oil in a pan and, if using, let the sliced dried chili sizzle in it briefly, until it smells fragrant.
6. Add the burdock and carrot and stir-fry for 3 to 5 minutes, until the vegetables begin to soften.
7. Pour in the seasoning mix and let it simmer over medium heat until the liquid has almost completely cooked away.
8. Take the pan off the heat and stir in the toasted sesame seeds, or scatter them over the top.

Tips and variations

Instead of matchsticks, you can cut the burdock sasagaki-style, shaving it into thin slivers as if sharpening a pencil; grating the carrot saves time. If you like the vegetables softer, add 50 ml water and let everything cook covered until the liquid is gone. Made with only sake, soy sauce and mirin, without sugar, the result is sharper and less sweet. Serve Kinpira Gobō warm or cooled as a side dish — or brown some ground pork first, and it stands on its own as a main.