Kimpira Gobo Braised Burdock Root and Carrot

Prepare the burdock root: Scrub the burdock root clean, then use the back of a knife or a peeler to scrape off the thin skin. Cut it into thin matchsticks (sasagaki style, by shaving thin pieces off with a knife or peeler, then julienning). Immediately soak the cut burdock in cold water for 5-10 minutes to remove bitterness and prevent discoloration, then drain well.

Prepare the carrot: Peel and cut the carrot into similar-sized matchsticks as the burdock.

Heat a large pan or wok over medium heat. Add the sesame oil. Once hot, add the drained burdock root and stir-fry for 3-4 minutes until slightly softened and fragrant.

Add the julienned carrot to the pan and continue to stir-fry for another 2-3 minutes.

Pour in the soy sauce, mirin, sake, sugar, and water. Bring the mixture to a simmer, then reduce heat to low.

Cover the pan and braise for 10-15 minutes, or until the vegetables are tender-crisp and most of the liquid has evaporated. Stir occasionally to prevent sticking.

Remove the lid, increase the heat to medium-high, and cook, stirring constantly, until any remaining liquid has reduced to a glossy glaze.

Stir in the toasted sesame seeds and red chili flakes (if using). Serve warm or at room temperature as a side dish.