Quick-Braised Burdock and Carrots

If you’ve never tried burdock, this traditional Japanese dish is a nice introduction. Serve with plain white or brown rice
or, for a less authentic—though delicious—approach, try tossing the finished dish with warm soba noodles. Other vegetables you can use: in virtually any combination, potatoes, kohlrabi, parsnips, turnips, beets, or winter squash.

MAKES: 4 servings

TIME: 15 minutes

INGREDIENTS:

• 8 ounces burdock, peeled and julienned
• 2 teaspoons dark sesame oil
• 1 medium carrot, julienned
• 2 tablespoons soy sauce
• 1 1/2 tablespoons mirin (or 2 1/4 teaspoons honey mixed with 2 1/4 teaspoons water)
• 1 1/2 tablespoons sake
• 2 teaspoons sugar
• 2 teaspoons toasted sesame seeds

INSTRUCTIONS:

1. Immerse the burdock in a bowl of water with a squeeze of lemon juice or a splash of vinegar to prevent it from turning dark. Drain just before adding it to the pan.
2. Put the sesame oil in a small pan over medium-high heat. Add the burdock and cook for about 2 minutes.
3. Add the julienned carrot to the pan and continue cooking until the burdock and carrot are just tender.
4. Add the soy sauce, mirin, sake, sugar, and toasted sesame seeds to the pan. Cook until about half of the liquid remains, which should take about 2 minutes.
5. Turn off the heat and let the dish cool to room temperature. Alternatively, you can store it covered in the refrigerator for up to 2 days.

TIPS:

Here are some tips to help you make Quick-Braised Burdock and Carrots (Kinpira Gobo):

• Julienne the vegetables: To ensure even cooking, it’s important to julienne the burdock and carrot into thin, uniform strips. This will help them cook quickly and evenly.
• Prepare the burdock: Burdock can turn dark when exposed to air, so it’s recommended to immerse the julienned burdock in a bowl of water with a squeeze of lemon juice or a splash of vinegar. This will help maintain its color until you’re ready to cook it.
• Adjust the cooking time: The cooking time may vary depending on the thickness of your vegetable strips. Cook the burdock and carrot until they are just tender but still have a slight crunch. Overcooking can make them mushy.
• Use a small pan: Using a small pan allows for better control over the cooking process, as it concentrates the flavors and helps the liquid reduce more quickly.
• Customize with other vegetables: The recipe suggests using other vegetables like potatoes, kohlrabi, parsnips, turnips, beets, or winter squash. Feel free to experiment and add your favorite vegetables or use what you have on hand to create different variations of this dish.
• Serve with rice or soba noodles: The traditional way to serve this dish is with plain white or brown rice. However, if you want to switch things up, try tossing the finished dish with warm soba noodles for a tasty alternative.
• Store and reheat: If you have leftovers, you can store the cooked dish in the refrigerator for up to 2 days. To reheat, simply warm it up in a pan over medium heat until heated through.
• Garnish with sesame seeds: Toasted sesame seeds add a nutty flavor and a nice crunch to the dish. Sprinkle them on top just before serving to enhance the overall taste and presentation.

NOTE:

• If you’re not familiar with burdock, it’s a root vegetable commonly used in Japanese cuisine. It has a slightly sweet and earthy flavor.

Enjoy your Quick-Braised Burdock and Carrots!