Roasted Lotus Root and Burdock Root Kinpira

Ingredients

• 8 oz Lotus root
• 8 oz Burdock root (Gobo)
• 2 tablespoons Sesame oil
• 2 tablespoons Soy sauce
• 2 tablespoons Mirin
• 1 tablespoon Sake
• 1 teaspoon Sugar
• 1/4 teaspoon Red pepper flakes (optional)
• 1 tablespoon Sesame seeds

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Carefully peel the 8 oz of lotus root and the 8 oz of burdock root. Using a sharp knife, slice both roots thinly into matchsticks, approximately 2 to 3 inches long and 1/8-inch thick.
3. 3In a large bowl, combine the sliced 8 oz of lotus root and 8 oz of burdock root with 1 tablespoon of sesame oil, tossing until the roots are evenly coated. Spread the coated roots in a single layer on a large baking sheet.
4. 4Roast the roots in the preheated oven for 20 to 25 minutes, or until they are tender-crisp and slightly browned at the edges.
5. 5While the roots are roasting, prepare the sauce: In a small bowl, whisk together the 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sake, 1 teaspoon of sugar, and the optional 1/4 teaspoon of red pepper flakes until the sugar is dissolved.
6. 6Heat a 10-inch or 12-inch skillet over medium heat, then add the remaining 1 tablespoon of sesame oil. Once the oil is shimmering, add the roasted 8 oz of lotus root and 8 oz of burdock root to the skillet. Pour the prepared sauce over the vegetables and cook, stirring constantly with a spatula or wooden spoon, for 2 to 4 minutes, until the sauce thickens and evenly coats the roots.
7. 7Remove the skillet from the heat. Sprinkle the 1 tablespoon of sesame seeds over the roasted lotus root and burdock root kinpira before serving immediately.

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