-
15
minPrep Time -
20
minCook Time -
35
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:summer,fall,winter,spring
- Cuisines:
- Courses:dinner,side
Recipe Description
Kinpira Gobo is a traditional Japanese dish celebrated for its simplicity and health benefits. This vegan version elevates the classic recipe, combining the sweetness of carrots and the earthy flavor of burdock root in a delightful sauté. The key to this dish lies in cutting the vegetables into matchstick sizes to ensure they cook evenly and absorb the savory sauce made from soy sauce, sugar, and mirin. Enhanced with a kick of chili flakes for those who enjoy a little spice, this dish serves as a nutritious side or a main when served over rice. It’s a perfect example of how simple ingredients can create a deeply satisfying dish.
Ingredients
- 2 tablespoons sesame oil
- 2 medium carrots, julienned
- 1 large burdock root, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1/2 teaspoon chili flakes (optional)
Steps:
- Heat sesame oil in a skillet over medium heat.
- Add julienned carrots and burdock root. Sauté until they begin to soften.
- Mix soy sauce, sugar, and mirin in a small bowl.
- Pour the sauce over the vegetables and continue to cook until the vegetables are tender and the sauce has thickened.
- Sprinkle with chili flakes for a bit of heat if desired.
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