Sweet soy flavored burdock roots and carrots
Sweet soy flavored burdock roots and carrots

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sweet soy flavored burdock roots and carrots. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

See recipes for Sweet soy flavored burdock roots and carrots too. Now the word kinpira is referred to foods that are cooked or sautéd in soy sauce and mirin, which is a sweet rice wine that is used for cooking. Hence, kinpira gobo is sweet soy burdock.

Sweet soy flavored burdock roots and carrots is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Sweet soy flavored burdock roots and carrots is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have sweet soy flavored burdock roots and carrots using 10 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Sweet soy flavored burdock roots and carrots:
  1. Make ready 180 g burdock roots
  2. Make ready 180 g carrots
  3. Make ready 1 tsp vinegar
  4. Get 1 TBSP sesame seeds
  5. Take 2.5 TBSP sake
  6. Take 2 TBSP Mirin(sweet seasoning cooking sake)
  7. Prepare ☆1.5 TBSP sugar
  8. Prepare ☆1.5 TBSP soy sauce
  9. Take 1 tsp sesame oil
  10. Take 1/4 tsp ichimi togarashi(Japanese chili pepper)

It can be used to make tea, stir fried, or boiled. It has a bitter taste when raw. A lot of the flavor is in the skin, so don't discard it; just make sure to scrub before using, as it can be. Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce.

Steps to make Sweet soy flavored burdock roots and carrots:
  1. Use the non-sharp side of the knife to peel the skin of the burdock root
  2. Cut burdock root into long thin strips. 2.5 inches size
  3. Soak in cold water to remove the harshness. Add 1 tsp vinegar to keep the color of the burdock’s color white.
  4. Cut carrots in the same size and shape as the burdock root. (You don’t need to soak the carrots in water)
  5. Heat a large pan with high heat and drizzle vegetable oil then put burdock and carrots. Sauté for 5 min until cooked.
  6. Add sake and cook until the sake is gone. Repeat the same thing for mirin.
  7. Then add the ☆sauce. Sauté for 2 minutes until the sauce is still there.
  8. Add sesame seeds and stir for one minute.
  9. Add sesame oil and immediately turn off the heat. Spread them out on the pan and let it cool. This way, the sauce will soak in while it’s cooling down.
  10. //Spicy lover// Add Ichimi Togarashi at the end

The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style. The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is. Also in Korea burdock root is used about the same way as the Japanese, pickled and braised, they call it tong u eong. The slightly sweet, earthy flavor of burdock root compliments other root vegetables, such as radishes and carrots, and earthy flavors such as mushrooms. In Japan, a large number of dishes utilizes gobo.

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