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Tasty Burdock Root And Carrot Kinpira Recipe

Tasty Burdock Root and Carrot Kinpira Recipe
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Serving : 2
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Prepare the ingredients before making Tasty Burdock Root and Carrot Kinpira in your home. Then, follow these steps below to serve Tasty Burdock Root and Carrot Kinpira for your family or friends.

Ingredients: Tasty Burdock Root and Carrot Kinpira

  • 1 Burdock root
  • 1/2 Carrot
  • 1 Takanotsume
  • 150 ml Water
  • 1 tsp ◆ Dashi stock powder
  • 2 tbsp ◆ Soy sauce
  • 1 tsp ◆ Mirin
  • 1 tsp ◆ Sake
  • 1 ◆ Sugar
  • 1 tbsp Sesame oil
  • 1 Toasted sesame seeds

How to Make Tasty Burdock Root and Carrot Kinpira

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Tasty Burdock Root and Carrot Kinpira in your home by yourself.

    Step 1
  • Julienne the burdock root and carrot into 5 cm lengths (or shred) and slice the red chili into thin rounds. Soak the burdock root in water to remove the bitterness.
  • Step 2
  • Microwave the water in a heatproof container for one minute. Add the ◆ ingredients (dissolve in the stock powder and sugar). This is the key to this recipe.
  • Step 3
  • Heat sesame oil in a frying pan, add the burdock root from Step 1 and stir-fry.
  • Step 4
  • After the burdock root is tender, add the carrot and stir-fry quickly.
  • Step 5
  • Reduce the heat and add the ingredients from Step 2. Turn up the heat to medium and simmer.
  • Step 6
  • After the liquid in the pan has reduced, drizzle a little sesame oil (not listed) on the side of the pan and stir. Add the red chili and toasted sesame seeds and toss.
  • Step 7
  • Transfer onto a serving dish and sprinkle with sesame seeds (optional). Done!
  • Step 8
  • [Another version with konnyaku] Ingredients: burdock root (1 medium, ribboned-konnyaku (1 packet about 200 g), carrot (1/3).
  • Step 9
  • Seasonings: 3 tablespoons of soy sauce, 1/2 teaspoon of sugar. Other seasonings are the same as above.
  • Step 10
  • At Step 4, add the konnyaku with the carrot. *It's better if you blanch the ribboned-konnyaku before adding to the stir-fry!
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