Dairy-Free Kinpira Gobo (Braised Burdock Root)

Ingredients

• about 450 g Burdock root (gobo)
• 1 medium Carrot
• 2 tbsp Sesame oil
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sake (optional)
• 1/4 tsp Red pepper flakes
• 1 tbsp Sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the vegetables: Thoroughly scrub the about 450 g of burdock root (gobo) to remove any dirt. Peel the medium carrot. Using a sharp knife, julienne both the burdock root and the carrot into thin matchsticks, about the size of a matchstick.
2. 2Heat the pan: Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tbsp of sesame oil and let it heat up until it shimmers slightly, about 1 minute.
3. 3Sauté the vegetables: Add the julienned about 450 g of burdock root and the julienned medium carrot to the hot skillet. Stir and cook for 5 minutes, stirring occasionally, until they begin to soften slightly.
4. 4Add the seasonings: Pour in the 3 tbsp of soy sauce, 2 tbsp of mirin, 1 tbsp of sake (if using), and 1/4 tsp of red pepper flakes. Stir everything together until well combined.
5. 5Simmer and tenderize: Bring the liquid to a gentle simmer. Reduce the heat to low, cover the skillet with a lid, and cook for 10 to 15 minutes. Check occasionally by piercing a piece of burdock root with a fork; it is done when it is tender and the sauce has thickened and reduced, coating the vegetables.
6. 6Finish and serve: Remove the skillet from the heat. Sprinkle the 1 tbsp of sesame seeds over the kinpira gobo. Stir gently to distribute the seeds. Serve immediately as a side dish.

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