Lunch · 25 min · japanese

Kinpira Gobo

This is the kind of Japanese lunch you’ll make on repeat — burdock root and carrot, 25 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Burdock root
• 1 Carrot
• 1 tbsp Sesame oil
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tsp Sugar
• 2 Dried chiles
• 1 tbsp Sesame seeds
• 0.25 cup Dashi

Steps

1. Scrub the burdock and julienne into matchsticks; soak in water 10 minutes to remove bitterness. Julienne the carrot to match.
2. Sizzle the sesame oil and chiles, then stir-fry the burdock and carrot 4 minutes until the burdock turns translucent at the edges.
3. Add the soy, mirin, sugar, and dashi; simmer 8 minutes until the liquid evaporates and the vegetables turn glossy.
4. Toss with sesame seeds off the heat.
5. Serve warm or at room temperature. Earthy, sweet-salty, and crunchy — the bento side dish that never gets old.

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