Tasty Burdock Root and Carrot Kinpira

Tasty Burdock Root and Carrot Kinpira

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.

Ingredients: 2-3 servings

Burdock root
150 ml
◆ Dashi stock powder
1 teaspoon
◆ Soy sauce
2 tablespoons
◆ Mirin
1 teaspoon
◆ Sake
1 teaspoon
◆ Sugar
To taste
Sesame oil
1 tablespoon
Toasted sesame seeds
To taste


1. 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.
2. 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.
3. Heat sesame oil in a frying pan, add the burdock root from Step 1 and stir-fry.
4. After the burdock root is tender, add the carrot and stir-fry quickly.
5. Reduce the heat and add the ingredients from Step 2. Turn up the heat to medium and simmer.
6. 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.
7. Transfer onto a serving dish and sprinkle with sesame seeds (optional). Done!
8. [Another version with konnyaku] Ingredients: burdock root (1 medium, ribboned-konnyaku (1 packet about 200 g), carrot (1/3).
9. Seasonings: 3 tablespoons of soy sauce, 1/2 teaspoon of sugar. Other seasonings are the same as above.
10. 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!!