Japanese sautéed and braised burdock root (burdock kinpira)

Ingredients

• 1 burdock root (goubo)
• 1 tsp vegetable oil
• 1 dried red chilli, sliced
• ½ tsp sesame oil
• 1 tsp toasted sesame seeds

Kinpira braising stock

• 60 ml (¼ cup) water
• 2 tbsp sake
• 1 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp sugar

Standing time 10 minutes

Cooling time 1 hour

Instructions

To prepare the burdock root, rinse under running water to remove any dirt. With the back of a knife, scrape the skin of the burdock to remove some of the tough outer layers. Do not completely peel the burdock, as the skin contains a lot of its flavour. Make one or two cuts lengthways into the thick end of the burdock root and, over a large bowl of acidulated water (water with a splash of lemon juice or vinegar added), shave the burdock into small strips. The action is like whittling, or sharpening a pencil. Allow the burdock to stand in the acidulated water for about 10 minutes or until the water turns golden brown. Strain the burdock well.

Heat the vegetable oil in a wide saucepan or frying pan. Cook the burdock for 2-3 minutes.

Combine the kinpira braising stock ingredients and add to the burdock. Add the chilli. Bring to a simmer, and simmer for 10 minutes or until the liquid is completely evaporated. Transfer to a plate or bowl and allow to cool to room temperature. To serve, drizzle over a little sesame oil and scatter with sesame seeds.