Description

Ingredients

• 🥕 Gobo (burdock root), julienned: 250 g (2 cups / 8.8 oz) Original: 🥕 Gobo (burdock root), julienned: 250 g (2 cups / 8.8 oz)
• 🥕 Carrots, julienned: 150 g (1¼ cups / 5.3 oz) Original: 🥕 Carrots, julienned: 150 g (1¼ cups / 5.3 oz)
• 🛢️ Toasted sesame oil: 15 ml (1 tbsp / 0.5 fl oz) sesame Original: 🛢️ Toasted sesame oil: 15 ml (1 tbsp / 0.5 fl oz)
• 🍶 Soy sauce: 20 ml (4 tsp / 0.68 fl oz) glutensoy Original: 🍶 Soy sauce: 20 ml (4 tsp / 0.68 fl oz)
• 🍯 Mirin: 15 ml (1 tbsp / 0.5 fl oz) Original: 🍯 Mirin: 15 ml (1 tbsp / 0.5 fl oz)
• 🍚 Sugar: 5 g (1 tsp / 0.18 oz) Original: 🍚 Sugar: 5 g (1 tsp / 0.18 oz)
• 🌶️ Shichimi togarashi (optional): 1 g (¼ tsp / 0.04 oz) Original: 🌶️ Shichimi togarashi (optional): 1 g (¼ tsp / 0.04 oz)
• 🌿 Toasted sesame seeds: 4 g (1 tbsp / 0.14 oz) sesame Original: 🌿 Toasted sesame seeds: 4 g (1 tbsp / 0.14 oz)

Preparation

• Prep burdock: Scrub (don’t peel) the gobo and julienne thinly. Soak in cold water 5 min to remove bitterness; drain well.
• Sauté: Heat sesame oil 15 ml in a skillet over medium heat. Add burdock and carrot; stir-fry 3–4 min until slightly softened but still crisp.
• Season: Add soy 20 ml, mirin 15 ml, and sugar 5 g. Stir until liquid nearly evaporates and vegetables look glossy (2–3 min).
• Finish: Sprinkle sesame seeds and shichimi, toss, and serve warm or at room temperature.

Total Time

Nutritional Value

Advice

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