Tasty Burdock Root and Carrot Kinpira

• 1 Burdock root
• 1/2 Carrot
• 1 Takanotsume
• 150 ml Water
• 1 tsp Dashi stock powder
• 2 tbsp Soy sauce
• 1 tsp Mirin
• 1 tsp Sake
• 1 Sugar
• 1 tbsp Sesame oil
• 1 Toasted sesame seeds

1. Julienne the burdock root and carrot into 5 cm lengths (or shred) and slice the red chili into thin rounds.
2. Soak the burdock root in water to remove the bitterness.
3. Microwave the water in a heatproof container for one minute.
4. Add the ingredients (dissolve in the stock powder and sugar).
5. This is the key to this recipe.
6. Heat sesame oil in a frying pan, add the burdock root from Step 1 and stir-fry.
7. After the burdock root is tender, add the carrot and stir-fry quickly.
8. Reduce the heat and add the ingredients from Step 2.
9. Turn up the heat to medium and simmer.
10. After the liquid in the pan has reduced, drizzle a little sesame oil (not listed) on the side of the pan and stir.
11. Add the red chili and toasted sesame seeds and toss.
12. Transfer onto a serving dish and sprinkle with sesame seeds (optional).
13. Done!
14. Another version with konnyaku Ingredients: burdock root (1 medium, ribboned-konnyaku (1 packet about 200 g), carrot (1/3).
15. Seasonings: 3 tablespoons of soy sauce, 1/2 teaspoon of sugar.
16. Other seasonings are the same as above.
17. At Step 4, add the konnyaku with the carrot.
18. *It's better if you blanch the ribboned-konnyaku before adding to the stir-fry!

root, carrot, takanotsume, water, stock powder, soy sauce, mirin, sake, sugar, sesame oil, sesame seeds

Taken from cookpad.com/us/recipes/168653-tasty-burdock-root-and-carrot-kinpira (may not work)