Buscar

Kinpira Gobo (Stir-fried Burdock Root)

(by Miyoko Sakatani)


1 - 2 gobo (burdock root)

2 t. vegetable oil

1 t. sesame oil

1 T. sake

1 T. mirin

1/2 T. sugar

1 T. soy sauce

1 t. toasted sesame seeds

togarashi (red pepper powder)


Scrape the gobo’s skin with a peeler or back of a knife.

Slice into 2-in. matchstick strips or slivers, soaking in water as you cut.

Change the water as necessary until clear.

Heat vegetable oil [AND SESAME OIL?] in a frying pan over medium to high heat, and stir-fry gobo for 3 - 4 minutes.

Add sake, mirin, and sugar, and stir-fry until the liquid is gone.

Add soy sauce and stir fry until almost dry and slightly caramelized.

Place in serving dish and sprinkle with sesame seeds and a dash of togarashi.

Entradas Recientes

Ver todo

Albondigas Estilo Mama

(Meatballs Like Mama Makes) (Adapted from Food From My Heart) (by Zarela Martinez) This recipe calls to mind the llaves (outdoor water faucets) on the ranch, which were always surrounded with patches

Apple Pie

(by Evangeline Wurst) 1/2 c. unsalted butter 3 T. flour 1/4 c. water 1/2 c. sugar 1/2 c. brown sugar pastry for 9-in. double crust pie (here's one) 8 Granny Smith apples, peeled, cored, and sliced Pre

Chop Chae

(by Frances Park) For the sauce: 3 1/2 T. soy sauce 1 T. packed brown sugar 2 T. sesame oil 2 t. minced garlic 1 T. roasted sesame seeds black pepper to taste 1 large carrot 1 medium zucchini 1 red be