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Carrot, Daikon and Burdock Kinpira

Ingredients
  

  • 1-2 burdock roots equaling about 1 foot in length
  • 2 medium size carrots
  • 1 medium daikon radish
  • Unrefined sesame oil
  • Sea salt
  • Unpasteurized shoyu or gluten-free tamari
  • 2" piece of ginger
  • Toasted sesame seeds optional as garnish

Instructions
 

  • Cut the burdock into very thin and uniform matchsticks 2-3" long. Cut the carrot and daikon into matchsticks the same length, but a little thicker.
  • Heat a large cast iron skillet on medium low heat. Add a moderate amount of sesame oil. Add the burdock as soon as a little piece sizzles gently when added to skillet. Add a pinch of sea salt. Sauté the burdock,  moving it around constantly. Add a little more sesame oil if necessary. The burdock tends to soak it up.
  • As soon as the burdock starts looking slightly soft, move it out to the edges of the pan. Add the daikon and a pinch of sea salt and sauté for a minute or two before moving the burdock back in. Sauté the daikon and burdock for a few more minutes. Push those to the edges of pan and continue with the carrot and sea salt. Stir all 3 vegetables together after a minute or two. Sauté for another few minutes.
  • Pile all of the vegetables in the middle of the pan. Add a few tablespoons of water down the side. Cover, reduce heat slightly and let steam until the vegetables are almost soft. Add a little more water if necessary, but try to keep it minimal.
  • Remove cover. Sprinkle vegetables with shoyu, stir and let cook until vegetables are done. Remove from heat.
  • Finely grate ginger, with a microplane zester or ginger grater, and squeeze some of the juice onto the vegetables. Stir it in, taste and add more if desired.
  • Sprinkle with toasted sesame seeds when serving.