This is a traditional Japanese dish, spicy, salty&sweet stir-fried and simmered dish used with the burdock.

A simple and classic Japanese dish usually made in autumn when gobo root is in season. The red chili gives it a nice kick! Goes great with over white or brown rice.

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. For 2-3 servings. Recipe by Maa-a

Must have in fridge item for our family.

Stay home then let's cooking at your kitchen guys ! I will share you my pro Japanese recipe for this opportunity. Have a nice cooking time !!

My mother taught me this recipe. It also tastes great if you make it with mentsuyu. Salty Kinpira -.Step 1: You can also cut the ingredients into thin shavings.After serving it up on a dish, you can optionally season with shichimi spice.Adjust the soy sauce and mirin to taste. Recipe by Yuuyuu0221

Gobo is root vegetable, and its earthy flavor is loved by many Japanese people.My all time simple seasonings, Soy Sauce, Mirin, and Cooking Sake will do great job.Yes. It's Kimpira Gobo!

My kids won't eat dried sweet potato, so I always end up with a bunch left over when we get them as gifts. I wanted to try to find a way of cooking them into meals to use them up. With this recipe, even my kids will happily chomp them down.You don't have to toast the dried sweet potatoes if you don't want to, but they will be hard, so be careful when cutting them. The mizuna adds a nice crunch. You can also use green peppers or green beans. Recipe by Heartful Kitchen Rei

I made "Chinese-Style Simmered Chicken Wings & Daikon Radish with Star Anise"and used the leftover daikon peels to make this.This side dish can be made in 5 minutes! Make sure to leave the skin on the carrots. When you stir fry the veggies with the skin, it has a lighter texture I think? Recipe by Gissele

I arranged my family's standard stir-fry into something that looks and tastes brilliant. As you sprinkle the shichimi spices at the end, if serving to children, you could take out a portion beforehand.You don't have to carve the carrot into blossoms, but it looks better if you do.The shichimi spice I use has a higher concentration of sansho pepper. You could add a sprinkling of sansho pepper in addition to the shichimi spice if you prefer. Recipe by moritoaruc