Zapappy

Name: Kinpira Gobo
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4
Cuisine: Japanese
Ingredients: 10½ oz, Weight before trimming; scrub thoroughly and remove only rough or damaged patches.; 1 medium carrot, about 4 oz, Trimmed.; 4 cups, For soaking the burdock.; 2 tbsp, For cooking.; 2 tbsp; 2 tbsp; 2 tbsp, Supplies all the salinity needed for the dish; do not add extra salt.; 2 tsp; 1 tbsp, Japanese toasted sesame oil.; 1 small dried chile, about 0.02 oz, Stemmed, seeded, and thinly sliced.; 2 tsp, White sesame seeds.

Cooking

Ingredients

Vegetables

10½ oz, Weight before trimming; scrub thoroughly and remove only rough or damaged patches.
1 medium carrot, about 4 oz, Trimmed.
4 cups, For soaking the burdock.
2 tbsp, For cooking.

Glaze

2 tbsp
2 tbsp
2 tbsp, Supplies all the salinity needed for the dish; do not add extra salt.
2 tsp

Stir-Fry and Finish

1 tbsp, Japanese toasted sesame oil.
1 small dried chile, about 0.02 oz, Stemmed, seeded, and thinly sliced.
2 tsp, White sesame seeds.

Directions

Preparation

In a small {{tool:mixing-bowl}}, make the glaze by stirring sake, mirin, japanese soy sauce, and granulated sugar together until the sugar is mostly dissolved. Set aside.
Fill a medium {{tool:mixing-bowl}} with 4 cups cold water. On a stable {{tool:cutting-board}}, scrub the burdock root thoroughly under running water and peel away only rough or damaged patches. With a {{tool:chef-knife}}, cut it into pieces about 2 inches long, slice the pieces lengthwise into thin planks, and julienne them into matchsticks about 1/16 inch thick.
Transfer the cut burdock directly to the cold water, swish it once, and soak for 5 minutes. Drain thoroughly in a {{tool:colander}} and shake off as much water as possible; do not rinse it again.
With the {{tool:chef-knife}}, cut the carrot into matchsticks about 2 inches long and 1/16 inch thick, matching the burdock so both vegetables cook evenly.

Stir-Frying and Glazing

Heat a 12-inch {{tool:skillet}} over medium-high heat for about 1 minute. Add the toasted sesame oil and takanotsume chile, then stir with a {{tool:wooden-spoon}} for 10–15 seconds, just until fragrant; do not let the chile blacken.
Add the drained burdock and stir-fry for 3 minutes, tossing frequently, until it loses its raw stiffness and becomes slightly flexible but remains firm.
Add the carrot and stir-fry for 2 minutes. Pour in 2 tablespoons water and cook for another 2–3 minutes, tossing frequently, until the water evaporates. Test a thick burdock matchstick; it should be cooked through but distinctly chewy, with no hard or woody center.
Stir the glaze once more and pour it around the edge of the hot pan. Cook for 2–4 minutes, tossing continuously as the liquid reduces, until the vegetables are evenly lacquered, no watery liquid remains, and the glaze clings without becoming sticky or scorched.
Remove the pan from the heat and toss in the toasted sesame seeds. Let the kinpira stand for 5 minutes so the glaze settles onto the vegetables, then serve warm, at room temperature, or chilled.