This is a salted kimpira with burdock roots and carrots. It's tasty because it's flavored relatively lightly compared to regular kimpira. Great as an appetizer to enjoy with drinks, as a side dish to pack in bento or as a ready-to-serve side dish to keep in stock.
Peel the burdock root and chop into 4-5 cm sized pieces. Then julienne into rough matchsticks. Soak in water, than drain.
Peel the carrot and cut into the same length as the burdock root. Chop the red chili peppers into rounds.
Spread on some sesame oil in a heated frying pan. Sauté the red chili peppers, then add the burdock roots and the carrots to stir-fry.
Add the ● ingredients into the frying pan from Step 3, then simmer for 6-7 minutes over low to medium heat. Dish it up and sprinkle on some white sesame seeds.
You can also make it with konnyaku. Add more water and simmer for a bit longer.
Story Behind this Recipe
I came up with this recipe using salt and dashi.
You can also use pre-cut burdock roots. Please adjust the amount of salt and sugar to your taste. If you want a softer kimpira, please add a little more water and simmer for a longer time (for 10 minutes). It's also amazing with just the sugar and without the mirin.