I braise the burdock root with dashi stock so that the burdock absorbs the good taste and is very delicious. It takes a little more time than making a usual kimpira dish, but you will definitely love it.
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.
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.
Heat sesame oil in a frying pan, add the burdock root from Step 1 and stir-fry.
After the burdock root is tender, add the carrot and stir-fry quickly.
Reduce the heat and add the ingredients from Step 2. Turn up the heat to medium and simmer.
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.
Transfer onto a serving dish and sprinkle with sesame seeds (optional). Done!
[Another version with konnyaku] Ingredients: burdock root (1 medium, ribboned-konnyaku (1 packet about 200 g), carrot (1/3).
Seasonings: 3 tablespoons of soy sauce, 1/2 teaspoon of sugar. Other seasonings are the same as above.
At Step 4, add the konnyaku with the carrot. *It's better if you blanch the ribboned-konnyaku before adding to the stir-fry!
Story Behind this Recipe
I normally make a quick kimpira burdock dish but one day I received high-quality burdock roots. I didn't want to waste by making my standard dish, so I took the time to make this delicious kimpira. Since then this recipe has been our regular in my family. This is a very good recipe so please have a try!!
*At Step 2, you can boil water on the stove and make dashi stock in a saucepan. Taste the dashi first and if you think it might be too strong, the taste in the resultant dish will be perfect. *Adjust the amount the chili pepper to your liking.