Recipes

Peel the burdock root, cut into matchsticks and soak in water. Rinse until water runs clear. Cut carrots into matchsticks as well.

In a frying pan, heat the neutral oil over medium high heat and stir-fry burdock. After a few minutes, add carrots.

Whisk together sake, sugar, mirin and soy sauce and pour over vegetables. Cook until most of liquid evaporates.

Add sesame oil and sprinkle sesame seeds and togarashi. Kinpira Gobo is great served as a side with crispy pan-fried tofu (chicken fro pale).