Kimpira (Stir-fried Carrot & Burdock Root)
CookOnTheFly
- Serves
- 4
The Chinese believe that gobo (burdock root) cleans the blood. You can find it at the Asian grocery stores in Flushing, Queens year-round. Carrots, another root vegetable, symbolize family roots (stability) and wealth (orange or gold = money). - CookOnTheFly
Ingredients
- 3 or 4 gobo (burdock roots), or about 4 cups cut into 2 inch pieces.
- 1 carrot, 1/2 cup cut into 2 inch pieces
- 1 1/2 tablespoon Asian style sesame oil
- 2 tablespoon sugar
- 1/8 teaspoon shichimi togarashi (seven-spice mixture) or cayenne pepper
- 1/4 cup soy sauce
- Toasted white sesame seeds for garnish
Featured Video
CookOnTheFly gives us a very clear, easy to follow set of directions to make Kimpira, a stir-fried carrot and burdock root dish. Kimpira, also known as called Kinpira, is a Japanese simmer and saute cooking method just great for root vegetables. I had selected three small rainbow color carrots thinking they would be really pretty. After stir-frying, my yellow carrot got a little lost in with the burdock, where the bright orange carrot stood out beautifully. So I recommend one large bright orange carrot for that contrast. The toasted sesame on top is a great finish to this dish. I loved using the shichimi togarashi in this dish. I highly recommend this as a great side dish, warm or cold, with a meal. Thank you, CookOnTheFly.
Directions
- Step 1
Cut the carrot and gobo into matchstick size pieces. Soak them in a large non-reactive bowl of cold water for about 20 minutes. Drain. Remove the excess water by wrapping the carrot and gobo into a clean dish towel. Press out as much water as possible.
- Step 2
Heat the oil in a wok or large heavy skillet, medium-high heat, and then stir-fry the gobo and carrot for 5 to 8 minutes.
- Step 3
Add the sugar, shichimi-togarashi or cayenne and mix well. Then add the soy sauce and stir-fry until the liquid is absorbed.
- Step 4
Sprinkle with sesame seeds before serving. Can be served warm or at room temperature.