Japanese cuisine · Vegetable Dishes

Kinpira Gobo

Crisp salsify and carrot sticks, glazed sweet-and-salty with chili and sesame.

Ingredients · for 4 servings

• 300 g salsify or parsnip (traditionally: burdock root/gobo)
• 2 carrots
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tsp sesame oil
• 1 dried chili
• 2 tbsp oil
• 1 tbsp sesame seeds

Instructions

1. Peel the root vegetables and cut into fine, even matchstick strips; place salsify immediately in vinegar water so it stays pale.
2. Deseed the chili and cut into fine rings.
3. Stir-fry the well-drained vegetables with the chili in hot oil for 4–5 min – they should stay crisp-tender.
4. Add the soy sauce, mirin and sugar.
5. Keep frying uncovered until the liquid has cooked away and the vegetables are glazed and glossy.
6. Finish with sesame oil and sesame seeds – as a side dish warm or cold, also perfect for a bento box.