Braised Burdock Root and Carrot (Kinpira Gobo)

• 200 g burdock root (gobo), scrubbed clean but not peeled, cut into julienne matchsticks
• 1 medium carrot, peeled, cut into julienne matchsticks matching the burdock
• 1 tbsp toasted sesame oil
• 4 tbsp dashi, made from kombu and katsuobushi
• 2 tbsp sake
• 1 1/2 tbsp mirin
• 1 1/2 tbsp soy sauce
• 1 tsp sugar
• shichimi togarashi (Japanese seven-spice), optional
• 1 tsp toasted white sesame seeds

1. 1

   Soak the cut burdock matchsticks in cold water for five minutes to draw out the excess bitterness, then drain them thoroughly.

2. 2

   Heat the toasted sesame oil in a wide skillet over medium heat. Do not let the skillet get hot enough to smoke, or the delicate oil will scorch and turn bitter.

3. 3

   Add the drained burdock and the carrot matchsticks, stir-frying them for about three minutes until they soften slightly but still retain a firm bite.

4. 4

   Pour in the dashi, sake, mirin, and sugar, stirring to dissolve the sugar completely.

5. 5

   Reduce the heat to low, cover, and simmer for five minutes to let the sweet liquids penetrate the dense root vegetables.

6. 6

   Uncover the pan, add the soy sauce, and increase the heat slightly to boil off the excess liquid, stirring constantly so the sugars do not burn on the bottom of the pan.

7. 7

   Once the pan is nearly dry and the vegetables are coated in a glossy glaze, remove from the heat and stir in the toasted white sesame seeds and a pinch of shichimi togarashi if using.

8. 8

   Let the dish cool to room temperature before serving; the flavors deepen and settle as it sits.

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