Kinpira Gobo

Instructions

1. Prepare the burdock root
   Scrub the burdock roots well under running water using a vegetable brush. Don't peel them as most of the flavor is in the skin. Cut the roots into 2-inch lengths, then julienne them into matchstick-sized pieces. Immediately soak in water with a splash of vinegar for 5-10 minutes to prevent discoloration, then drain well.
2. Prepare the carrot
   Peel the carrot and cut it into matchstick-sized pieces similar in size to the burdock root.
3. Make the sauce
   In a small bowl, combine the soy sauce, mirin, sake, sugar, and dashi powder. Mix well until the sugar and dashi powder are dissolved completely.
4. Sauté the vegetables
   Heat the sesame oil in a large skillet or wok over medium-high heat. Add the dried chili pepper if using and sauté for about 30 seconds until fragrant. Add the drained burdock root and stir-fry for about 5 minutes until slightly softened.
5. Add the carrot
   Add the julienned carrot to the skillet and continue to stir-fry for another 2-3 minutes until the carrot starts to soften.
6. Season the dish
   Pour the sauce mixture over the vegetables and toss to coat evenly. Lower the heat to medium and continue cooking, stirring occasionally, for about 5-7 minutes until the liquid is mostly absorbed and the vegetables are tender but still slightly crisp.
7. Add sesame seeds
   Add the tablespoon of sesame seeds and toss to combine. Continue cooking for another minute.
8. Serve
   Transfer to a serving dish and garnish with additional sesame seeds. Kinpira Gobo can be served hot, at room temperature, or cold as a side dish or part of a bento box lunch.