Kimpira (Braised Burdock Root and Carrot)

• 12 -15 inches burdock root (gobo)
• 12 small carrot
• 1 tablespoon vegetable oil
• 1 tablespoon sake
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 12 teaspoon white sesame seeds

1. Scrape burdock root (if canned, drain and peel) and cut it into thin slivers.
2. Soak the slivers for 5-10 minutes in a bowl of fresh cold water (or blanch slivers of canned burdock), then drain them.Scrape the carrot and cut it into thin slivers just like the burdock.
3. In a skillet, heat the oil and saute the vegetables over high heat.
4. Cook, stirring constantly, for about 2 minutes, then pour in the sake.
5. Reduce the heat, add the sugar and, stirring braise the vegetables for 1 minute.
6. Add the soy sauce, stir, and braise until all the liquid is reduced (about 5 minutes) and the vegetables are deep, glistening golden brown.
7. Mound on small plates and serve warm or at room temperature, garnished with the sesame seeds.

burdock root, carrot, vegetable oil, sake, sugar, soy sauce, white sesame seeds

Taken from www.food.com/recipe/kimpira-braised-burdock-root-and-carrot-512098 (may not work)