KINPIRA GOBO

Preparing the vegetables. Wash the burdock root and carrot under running water to remove any soil. Use a vegetable or clean kitchen cloth, if necessary, to get the skin perfectly clean, since the vegetables will be prepared unpeeled. Cut both vegetables into 2.5" lengths that are 1/8" thick. You can julienne them, or shave them at an angle. The important thing is to get the thickness right so that it cooks quickly and evenly.

Cooking. Heat the oil over medium heat, then add the burdock root. Add in a few tablespoons of dashi (if you have it) or water as needed to help steam it. Once the burdock is tender, stir in the carrot and cook for 1 minute. Add the sugar and chili flakes. Continue cooking until the carrots are tender.

Seasoning. Pour in the mirin, sake (if using), and soy sauce, and increase the heat to high. Cook until the liquid in the pan is reduced to approximately 1-2 tablespoons. Remove the pot from the heat and add the sesame seeds. Stir to combine, and allow to cool to room temperature before serving.