Kinpira

Another staple dish of Japanese izakaya “tapas” cuisine. Traditionally, this is made with gobo, a Japanese burdock root but works well with carrots, turnips and salsify. Easy and fast to make.

200 grs root vegetable of your choice
peanut oil for frying
2 tbsps sake
2 tbsps dark soy sauce
1 tbsp sugar
chili flakes or shichimi spice mix
roasted sesame oil
dry roasted sesame seeds

Scrape and julienne the root vegetables by hand or with a mandoline. Alternatively use the sasagaki technique. (Keep cut burdock in cold water to avoid discoloration.) Fry  in oil until vegetables start to soften, 3-4 minutes. Turn heat down, add sake then soy and sugar, cook on medium heat until most of the liquid has been reduced.

Flavor to taste with chili, shichimi, a small dash of roasted sesame oil and dry roasted sesame seeds. Serve hot or at room temperature. Keeps well in the fridge.

Adapted from Japanese Cooking, A Simple Art by Shizuo Tsuji

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