Kinpira Gobo

Crunchy root matchsticks coated in a dark, glossy glaze. The earthy flavor is heightened by a touch of chili and the richness of toasted sesame.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 136
• Protein: 2 g
• Carbs: 22 g
• Fat: 5 g

Ingredients

• 150 g Carrot ( matchsticks )
• 1 tbsp Sesame oil
• 1 tbsp Brown sugar
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tsp sesame seeds ( toasted )
• 1 pinch Hot pepper en poudre optional
• 300 g Burdock root ( brushed and washed )

Instructions

1. Vegetable prep

   Cut the burdock root and carrots into thin 5cm matchsticks. Soak the burdock in water to prevent browning, then drain thoroughly.

2. Stir-fry

   Heat sesame oil in a pan. Stir-fry the vegetables over high heat until they soften slightly but remain firm to the bite.

3. Glaze the roots

   Add sugar, mirin, and soy sauce. Reduce over medium heat, stirring constantly until the liquid evaporates and coats the vegetables in a glossy sheen.

4. Finishing touches

   Sprinkle with sesame seeds and chili powder. Toss one last time to ensure the flavors are well combined.

Chef's tips

• Don't overcook: the burdock should remain crunchy.
• If the sauce reduces too quickly, add a splash of water to ensure even glazing.
• The secret lies in the consistency of the cut for even cooking.

Storage

Keep for 3 to 4 days in the refrigerator in an airtight container. Excellent cold or reheated.