Japanese Braised Burdock Root and Carrot Stir-Fry

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A classic Japanese side dish that turns earthy burdock root and sweet carrot into a glossy, savory stir-fry. The roots are julienned and quickly braised in soy, mirin, and a hint of chili for a crunchy, umami-packed accompaniment to rice or grilled fish.

Nutrition Facts

Per serving (estimated)

• 140 kcalCalories
• 5 gFat
• 0.7 gSaturated Fat
• 20 gCarbs
• 4 gFiber
• 6 gSugar
• 3 gProtein
• 520 mgSodium
• 420 mgPotassium
• 70 mgCalcium
• 1.5 mgIron
• 4 mgVitamin C
• 410 mcgVitamin A

Ingredients

For the vegetables

• 2 medium burdock roots (about 250 g), scrubbed and cut into 5 cm matchsticks
• 1 large carrot (about 100 g), peeled and cut into 5 cm matchsticks
• 2 cups cold water, for soaking
• 1 tablespoon neutral oil (such as canola or grapeseed)

For the seasoning

• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake (or dry sherry)
• 1 teaspoon granulated sugar
• 1/2 teaspoon red pepper flakes (or shichimi togarashi)
• 1 tablespoon toasted sesame seeds
• 1 teaspoon toasted sesame oil

Directions

1. Place the julienned burdock in a bowl of cold water and soak for 5 minutes to remove bitterness and prevent discoloration; drain well and pat dry.
2. Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the burdock and stir-fry for 2 minutes until just tender.
3. Add the carrot and continue stir-frying for another 2 minutes until the vegetables are bright and slightly softened but still crisp.
4. Pour in the soy sauce, mirin, sake, and sugar, along with the red pepper flakes. Toss to coat and cook for 2 to 3 minutes, stirring, until the liquid reduces to a glossy glaze that clings to the roots.
5. Remove from heat and drizzle with the toasted sesame oil. Sprinkle generously with toasted sesame seeds and toss once more.
6. Transfer to a serving plate and enjoy warm, or chill and serve cold as part of a bento box. Pairs especially well with steamed rice, grilled mackerel, or a soft-boiled egg.

Cook’s Notes

• Soak burdock in water with a splash of vinegar to keep the pale strips bright white.
• A julienne peeler makes quick, even work of cutting the roots if a knife feels tedious.
• Eat it warm for the freshest flavor or chill it overnight; the flavor deepens beautifully as a next-day bento side.
• For a vegetarian boost, add a handful of thinly sliced shiitake along with the carrot.
• Skip the chili flakes if you prefer a milder, kid-friendly version; the dish is traditionally sweet-savory rather than spicy.

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