Kinpira Gobo (Braised Carrot & Burdock Root)

• 1 burdock root (gobo in Japanese)
• 1/3 carrot
• 1 tablespoon sesame oil
• 1 tablespoon white sesame seeds, roasted
• chili powder (or Korean chili threads, ichimitogarashi, ito togarashi) (optional)
• Seasonings
• 3/4 cup dashi stock
• 2 tablespoons sake
• 1 tablespoon sugar
• 1 tablespoon mirin
• 1 1/2 tablespoons soy sauce

1. Peel burdock root and diagonally slice thinly 2 inch length pieces, stack a few strips and cut into thin matchbox strips. Soak the gobo in water or vinegar water (just one drop of vinegar). Change water a couple of times until the water is clear, and then keep the burdock root in the water until ready to cook.
2. Cut carrot into matchbox strips.
3. In a frying pan, heat oil over medium high and stir fry the burdock root and then the carrot after a few minutes.
4. Add the seasonings and cook until most of the liquid evaporates.
5. When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi.

burdock root, carrot, sesame oil, white sesame seeds, chili powder, dashi stock, sake, sugar, mirin, soy sauce

Taken from www.food.com/recipe/kinpira-gobo-braised-carrot-burdock-root-512819 (may not work)