Back to 4 servings 0.5 lb burdock root (gobo), about 1 large root, scrubbed, skin left on 0.5 lb carrots, about 1 large, peeled 1 tablespoon vinegar, for the soaking water 1 tablespoon vegetable oil 1 tablespoon toasted sesame oil 0.25 cup sake 1 tablespoon mirin 2 tablespoons soy sauce 1 tablespoon sugar, maple syrup or brown sugar also works; reduce for a more savory dish 0.25 teaspoon salt dried red chili, to taste, optional 1 teaspoon toasted sesame seeds, to garnish
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1 Step 1: Stir the vinegar into a bowl of cold water. Scrub the burdock well, leaving the skin on, and cut it into 2 to 3 inch pieces. Cut each piece into thin julienne matchsticks, dropping them into the acidulated water as you go so they do not discolor.2 Step 2: Cut the carrot into thin matchsticks about the same size as the burdock.3 Step 3: Just before cooking, drain the burdock well and rinse briefly to remove the vinegar taste, then drain again and pat dry.4 Step 4: Heat the vegetable oil and sesame oil in a large skillet over medium-high heat until shimmering. Add the chili, if using, then the burdock and carrot, and stir-fry for 2 to 3 minutes until they begin to soften.5 Step 5: Add the sugar, sake, mirin, soy sauce and salt. Stir-fry for 5 to 7 minutes, until the liquid has nearly evaporated and the vegetables are tender with a slight crunch and glossed with a thickened glaze.6 Step 6: Turn off the heat, sprinkle with toasted sesame seeds and toss to combine. Serve warm, at room temperature, or chilled.getsaucepan.com/r/42ac2a14-ca7b-5006-a3f1-a127fec0f23b
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