Have you incorporated burdock root in your cooking? They are super healthy, delicious, and easy to prepare. Try our Kinpira (Sweet & Savory Burdock Root and Carrot) to explore this underrated vegetable! It's authentically Japanese and vegan.
Wash the burdock root under running water to remove dirt. Use the back of a knife moving back and forth to partially scrape the skin off. It’s important to leave some on purpose which gives the earthy flavor. Slice them thinly and diagonally (about 2-inch length), then cut them into thin sticks (julienned.)
In a prep bowl, soak julienned burdock root in water for 2-3 minutes or so to remove the scum and harsh taste. After soaking, use colander to drain. Place the colander over the same bowl and fill with water to rinse. Drain again and set aside.
Prepare the sauce. In a small bowl or measuring cup, mix water, soy sauce, sugar, and mirin. Mix well and set aside.
Heat up a frying pan at medium high heat. Pour sunflower oil (or any neutral oil) and add burdock root and carrot. Season with salt and cook for 3-4 minutes. If the carrot start burning quickly reduce the heat to medium.
Reduce the heat to medium low. Add the sweet & savory sauce mixture. Stir well and continue to cook until the liquid is reduced down. About 5-6 minutes, burdock root should be tender enough but still has a bite. If you like tenderer, continue to cook until the desirable texture (to do so, you may need to add a little more water.)
Lastly, add toasted sesame oil. Give a quick toss.
Serve immediately. It can also be served at room temperature or cold.
Notes
It’s better served with Japanese rice (starchy short grain rice.)
The flavor will settle more as it cools down and rest in the fridge. It tastes even better the next day!