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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a Japanese side dish that is full of flavor. I grew up eating this stuff and it always reminds me of my childhood. Ingredients:
1 burdock root, 12-15 inches (gobo) |
1 small carrot |
1 -2 red chile |
1 tablespoon oil |
1 tablespoon sesame oil |
2 teaspoons sugar |
1 1/2 teaspoons mirin |
4 tablespoons light soy sauce |
1 teaspoon rice vinegar |
Directions:
1. Scrape gobo and cut into thin slivers (or julienne). Soak in water 15 minutes and drain.
2. Cut carrots in thin slivers (or julienne). Chop seeded chilis into small pieces.
3. Heat oils in skillet. Add chili and stir once. Add gobo; stir fry a few minutes. Add carrot; cook, stirring constantly.
4. Add sugar and stir, then add mirin and soy sauce and stir again. Braise for 2 to 3 minutes.
5. Add 1 tablespoon water; stir and add vinegar. Garnish with sesame seeds.
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