Kinpira Gobo

Step 1

Scrub the burdock root under cool running water with a vegetable brush or rough cloth to remove dirt, then pat dry with a clean towel.

Step 2

Hold the burdock root at an angle and use a vegetable peeler to slice it into thin matchsticks about 1/8-inch wide and 2 inches long, rotating as you peel.

Step 3

Place the sliced burdock in a bowl of cool water to soak for 5 minutes to remove the bitter compounds and prevent browning, then drain and pat dry.

Step 4

Peel the carrot, then use the vegetable peeler or a julienne peeler to slice the carrot into matchsticks about the same size as the burdock.

Step 5

Pour the soy sauce, mirin, and rice vinegar into a small bowl and stir together until combined.

Step 6

Heat the sesame oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 1 minute.

Step 7

Add the burdock and carrot matchsticks to the hot oil, then stir continuously with a wooden spoon for 5 minutes until the vegetables begin to soften and turn golden at the edges.

Step 8

Sprinkle the red pepper flakes over the vegetables and stir for 15 seconds until fragrant.

Step 9

Pour the soy sauce mixture into the skillet and stir constantly for 3–4 minutes until the liquid is mostly absorbed and the vegetables are glazed and tender.

Step 10

Taste a piece of burdock—it should be crispy on the outside but tender when bitten through; if still too firm, stir for 1–2 minutes more.

Step 11

Transfer the kinpira gobo to a serving plate or small bowls while still warm.