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Kimpira (Stir-fried Carrot & Burdock Root)

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Kimpira (Stir-fried Carrot & Burdock Root)

Photo by Sagegreen

This recipe was entered in the contest for Your Best Carrot Recipe
Sagegreen's Testing Notes: CookOnTheFly gives us a very clear, easy to follow set of directions to make Kimpira, a stir-fried carrot and burdock root dish. Kimpira, also known as called Kinpira, is a Japanese simmer...
CookOnTheFly gives us a very clear, easy to follow set of directions to make Kimpira, a stir-fried carrot and burdock root dish. Kimpira, also known as called Kinpira, is a Japanese simmer and saute cooking method just great for root vegetables. I had selected three small rainbow color carrots thinking they would be really pretty. After stir-frying, my yellow carrot got a little lost in with the burdock, where the bright orange carrot stood out beautifully. So I recommend one large bright orange carrot for that contrast. The toasted sesame on top is a great finish to this dish. I loved using the shichimi togarashi in this dish. I highly recommend this as a great side dish, warm or cold, with a meal. Thank you, CookOnTheFly.

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Chef
CookOnTheFly's Notes: The Chinese believe that gobo (burdock root) cleans the blood. You can find it at the Asian grocery stores in Flushing, Queens year-round. Carrots, another root vegetable, symbolize family...
The Chinese believe that gobo (burdock root) cleans the blood. You can find it at the Asian grocery stores in Flushing, Queens year-round. Carrots, another root vegetable, symbolize family roots (stability) and wealth (orange or gold = money). - CookOnTheFly

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Serves 4

3 or 4 gobo (burdock roots), or about 4 cups cut into 2 inch pieces. Ask a question about this ingredient

1 carrot, 1/2 cup cut into 2 inch pieces Ask a question about this ingredient

1 1/2 tablespoon Asian style sesame oil Ask a question about this ingredient

2 tablespoons sugar Ask a question about this ingredient

1/8 teaspoon shichimi togarashi (seven-spice mixture) or cayenne pepper Ask a question about this ingredient

1/4 cup soy sauce Ask a question about this ingredient

Toasted white sesame seeds for garnish Ask a question about this ingredient

Cut the carrot and gobo into matchstick size pieces. Soak them in a large non-reactive bowl of cold water for about 20 minutes. Drain. Remove the excess water by wrapping the carrot and gobo into a clean dish towel. Press out as much water as possible.
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Heat the oil in a wok or large heavy skillet, medium-high heat, and then stir-fry the gobo and carrot for 5 to 8 minutes.
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Add the sugar, shichimi-togarashi or cayenne and mix well. Then add the soy sauce and stir-fry until the liquid is absorbed.
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Sprinkle with sesame seeds before serving. Can be served warm or at room temperature.
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3 Comments on Kimpira (Stir-fried Carrot & Burdock Root)

Sagegreen added about 1 year ago

I am really looking forward to making your recipe this weekend!

Sagegreen added about 1 year ago

Enjoyed making your dish, CookOnTheFly. Before I had heard of kinpira, but now realize that kimpira is just an alternative name for the same. However you call it, it is a great side dish!