A simple and classic Japanese dish usually made in autumn when gobo root is in season. The red chili gives it a nice kick! Goes great with over white or brown rice.
Scrub or peel the burdock root, cut into matchsticks and soak in water. Rinse until water runs clear. Cut carrots into matchsticks as well.
Measure out the sugar, mirin and soy sauce.
Heat sesame oil in a pan and saute burdock, carrot and red chili on medium heat until carrot is soft. Burdock root will remain a bit harder, but make sure it's not too tough!
Add in sugar and mirin first. Mix well for a minute or two, then add in soy sauce. Stir fry until soy sauce begins to caramelize and gives off a nice smell.
Stop heat and sprinkle on sesame seeds. Serve and enjoy! Goes good with rice and keeps well for leftovers and lunches!
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