Kinpira, a classic dish on Japanese home tables, features burdock root and carrot cooked with soy sauce, sugar, and hot chili pepper. But if you can’t find burdock root, don’t worry – you can cook Kinpira with just carrot. Keep it in the refrigerator, you can eat it for 4 to 5 days. It’s very easy to cook and a healthy dish.

Ingredients (2 servings)
9 in. (22cm) length burdock root, about 3 ½oz. (100g)
⅓ medium carrot, peeled and cut into thin sticks
½ tsp crushed chili pepper or ½ dried hot chili pepper sliced into thin rounds
2 tsp vegetable oil
2 tsp soy sauce
½ tbsp sugar
1 tsp toasted sesame seeds.

1. Scrub the burdock root in cold water with a stiff brush (peeling is not necessary), and use a vegetable peeler to shave it into thin shreds.

2. Heat the vegetable oil in a frying pan or saucepan over medium-high heat, then add the burdock root, carrot, and chili pepper. Cook until the burdock root and carrot shed their juices and become slightly soft. Add the sugar and soy sauce and cook, stirring continuously, until the liquid is almost gone. Take care not to scorch the soy sauce.

3. Sprinkle with the sesame seeds before serving.

真 智 子 (Machiko)
HP: washoku-hc.com
Facebook: Washoku Home Cooking

Washoku Home Cooking is a secret discovered by word of mouth, and teach you how to cook Japanese traditional home style cooking (Grand menu, Halal, Vegetarian, Vegan). The instructor Machiko uses her work overseas teaching Japanese to visit cooking classes from across the world. The class is even popular with non Japanese. You can also learn about Japanese culture and manners.