Japanese sautéed and braised burdock root(Kimpira Gobo) (V)

Name: Japanese sautéed and braised burdock root(Kimpira Gobo) (V)
Total time: 900 s
Yield: 2 people
Cuisine: British
Ingredients: 150 g Burdock roots (I used frozen shredded version); 80 g or 1 medium size Carrot; 50 g Fried Tofu sliced; 40 cc Japanese sake or White wine (You can make without it); 3 TBS Sugar; 3 TBS Soy sauce; 4 TBS Mirin; little amount of Sesame oil for frying (Vegetable oil); pinch roasted white sesame (optional); pinch Ichimi chilli pepper (optional)

Jay @cook_JSLondon

This dish is a simple Japanese side dish of sautéed and braised vegetables. Can cook using an 1 frying pan only. Served warm or at room temperature, the recipe is named after an ancient Japanese folk hero, and the slight hit of chilli is supposed to be reminiscent of his strength in battle.💪Although burdock root is the most popular form of kimpira, potatoes,carrots, lotus roots and other vegetables are also used, either alone or in combination.

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Ingredients

15 mins

2 people

150 gBurdock roots (I used frozen shredded version)
80 gor 1 medium size Carrot
50 gFried Tofu sliced
40 ccJapanese sake or White wine (You can make without it)
3 TBSSugar
3 TBSSoy sauce
4 TBSMirin
little amount of Sesame oil for frying (Vegetable oil)
pinchroasted white sesame (optional)
pinchIchimi chilli pepper (optional)

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Steps

15 mins

1

Allow the burdock to stand in the water for about 10 minutes. Drain the burdock very well.
2

Heat the sesame oil in a wide saucepan or a frying pan. Cook the burdock, carrots and fried tofu for 2-3 minutes.
3

Add sake quickly and cook for 2-3 mins, Combine the kimpira braising stock ingredients (Sugar, Soy sauce and Mirin)and add to the burdock.
4

Add the chilli. Bring to a simmer, and simmer for 5 minutes or until the liquid is completely evaporated. Transfer to a plate or bowl and allow to cool to room temperature. To serve, drizzle over a little sesame oil and scatter with sesame seeds.