Jinping Burdock

Overview

The most common traditional home-cooked dish in Japanese restaurants and Japanese homes. Burdock has extremely high nutritional value and is considered to be the most nutritionally complete root vegetable. This dish is fragrant and suitable for both hot and cold dishes. It has a crisp yet tough texture and a sweet yet slightly spicy taste. It is very delicious!

Tags

• hot dishes
• home cooking
• children
• winter recipes
• banquet dishes
• dinner
• burdock
• japanese soy sauce
• mirin
• roasted white sesame seeds
• sesame oil
• sugar
• carrot

Ingredients

Steps

1. 1 Prepare all materials;

   

2. 2 Peel the burdock, cut into thin strips, and soak in the white vinegar water prepared in advance for 15 minutes. In Japanese food, it is sharpened like a pencil. If you can't get it right, you can just cut it into thin strips. The ratio of white vinegar to water is 100cc of water + 3cc of white vinegar. If it’s really troublesome, you can just use water;

   

3. 3 Peel the carrots and cut into thin strips, remove the seeds from the red pepper and cut into rings. The carrot shreds can be slightly thicker than the burdock shreds, because the carrots will become soft after frying;

   

4. 4 Soaked burdock, drained and set aside;

   

5. 5 Pour sesame oil into the pot and heat over medium-low heat;

   

6. 6 When the oil is hot, add shredded burdock and stir-fry over medium-high heat until the burdock is evenly coated in sesame oil and becomes slightly soft;

   

7. 7 Add shredded carrots and chilies and continue to stir-fry for a while until the carrots are soft;

   

8. 8 Add mirin, soy sauce and sugar in sequence;

   

9. 9 Stir well until the juice is reduced;

   

10. 10 Arrange on a plate, sprinkle with some roasted white sesame seeds, and you’re ready to eat.