Japanese Burdock and Carrot Stir Fry

Ingredients

• 1 burdock root approx 2 cups once sliced sasagaki style
• 2 carrots peeled and julienne sliced or sasagaki style
• 1 tsp white sesame seeds to garnish

For the Sauce

• 1 tsp dashi powder
• 180 ml water
• 2 tbsp soy sauce
• 2 tbsp. mirin
• 2 tbsp sake
• 1 tbsp sesame oil

Optional

• 1/2 tbsp raw sugar sprinkled over the dish while stir frying for extra caramelization
• 1small red chilli chopped, to add heat

Instructions

For the Stir Fry Sauce:

• Mix the dashi powder and water in a small mixing bowl. Add the soy, mirin and sake and stir.1 tsp dashi powder,180 ml water,2 tbsp soy sauce,2 tbsp mirin,2 tbsp sake

Prepare the Vegetables:

1. Wash the burdock root thoroughly to remove dirt. Slice into small julienne strips about 4 – 5 cm long, or use the sasagaki method to slice into shavings. Soak in water to keep fresh, then drain and squeeze out any remaining liquid just before cooking. Meanwhile slice the carrot into julienne strips or cut sasagaki style.1 burdock root,2 carrots

To Cook:

1. Heat the sesame oil in a fry pan over high heat. Add the burdock and carrot and stir fry for a couple of minutes.1 tbsp sesame oil
2. Pour in half of the sauce and continue to stir fry for another minute or so. Once the liquid starts to evaporate, add in the remaining sauce. Reduce heat and simmer until sauce has reduced (another 1-2 minutes). Garnish with sesame seeds and serve immediately.