Burdock Root and Lotus Root Kimpira Stir-fry

Burdock Root and Lotus Root Kimpira Stir-fry

This is a kimpira stir-fry made with burdock root, lotus root, and carrots. Simmer with a little water to give the burdock root a perfect texture. It's recommended as a bento lunchbox item.

Ingredients: 4 servings

Burdock root
Lotus root
80 g
80 g
Red chili pepper (cut into rounds)
120 ml
●Dashi stock granules
1-2 teaspoons
●Soy sauce
2 or more tablespoons
2 tablespoons
2 tablespoons
●Soft brown sugar
1 or more tablespoons
Sesame oil
to taste
White sesame seeds
to taste


1. Scrape off the skin of the burdock root with the back of a knife, chop into 4-5 cm pieces, julienne, then soak in water. Julienne the carrots
2. Peel the lotus root, quarter lengthwise, then thinly slice into 2-mm rounds. Soak in water with a small amount of vinegar, then in water, then drain.
3. Put sesame oil in a heated frying pan, sauté the red chili peppers on low heat, then sauté the burdock root on medium-high heat for about 20 seconds.
4. Add the carrots and lotus root, then briskly sauté. Add water and the ● ingredients. Bring to a boil on high heat, then reduce to low-medium heat and sauté for 6-7 minutes.
5. When the liquid reduces almost completely, sauté on high heat for about 20-30 seconds.
6. Transfer to a dish, and sprinkle with white sesame seeds.
7. In Step 5, do not cook off all of the liquid.

Story Behind this Recipe

This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty.