Kinpira - Burdock and carrot dressed with sesame

Ingredients:

1 medium burdock root

1 small carrot

1 tbsp. sesame seeds (black or white)

1 tbsp. sesame oil

1 tbsp. sugar

1 tbsp. sake

1 tbsp. soy sauce

1 tbsp. water
Japanese 5 spice chilli mix (optional)

Serves 2-3

Time: 15 mins.

Directions:

1. Cut the burdock into thin slivers about 3-4 cm in length. Cut the carrot in the same style. The cutting is the most “mendokusai” (bothersome) part of this otherwise quick side-dish for someone as useless with a knife as me.)

 

2. Toast the sesame seeds in a dry pan for less than one minute. Set aside.

3. In a frying pan, heat the oil and then add the burdock and carrot. Stir until the oil coats the vegetables, then add the sugar, sake, soy sauce and water. Continue stirring.



4. When vegetables have absorbed all the liquid, turn off heat. Sprinkle with sesame seeds and chilli mix. This dish can be served either hot or cold.

How I made out…

I made this dish a couple of times to get the amounts just right. Using another recipe that doubled the amounts of the liquid ingreditents, I found that the roots were too soggy and too salty. I guess it depends on the size of the burdock and carrot. Japanese carrots are usually quite big so I never use an entire carrot to make this. The burdock root I used before was also short, so the ratio of liquids to solid ingredients was off. But a small, North American carrot and a medium sized burdock root should do the trick. In any case, I would start with a tablespoon of the liquid ingredients and then add more if you think the flavours are too weak. 

The verdict

Hanami season has long since passed in Japan, but it might be just starting up in North America. Kinpira is a classic lunchbox addition because it’s so healthy, and tasty, and perfect for a picnic under a cherry blossom tree. Gotta love that toasted sesame.