Carrot And Burdock Kinpara The Kind Diet Recipes

KINPIRA GOBO (BRAISED CARROT & BURDOCK ROOT)

Kinpira Gobo (Braised Carrot & Burdock Root) image

From here: http://justonecookbook.com/recipes/kinpira-gobo-braised-carrot-burdock-root/ If you have a tool to julienne/matchstick ingredients, this will go a lot faster, but it's worth it either way.

Provided by Maggie

Categories Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 burdock root (gobo in Japanese)
1/3 carrot
1 tablespoon sesame oil
1 tablespoon white sesame seeds, roasted
chili powder (or Korean chili threads, ichimitogarashi, ito togarashi) (optional)
3/4 cup dashi stock
2 tablespoons sake
1 tablespoon sugar
1 tablespoon mirin
1 1/2 tablespoons soy sauce

Steps:

Peel burdock root and diagonally slice thinly 2 inch length pieces, stack a few strips and cut into thin matchbox strips. Soak the gobo in water or vinegar water (just one drop of vinegar). Change water a couple of times until the water is clear, and then keep the burdock root in the water until ready to cook.
Cut carrot into matchbox strips.
In a frying pan, heat oil over medium high and stir fry the burdock root and then the carrot after a few minutes.
Add the seasonings and cook until most of the liquid evaporates.
When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi.

Nutrition Facts : Calories 97.2, Fat 6, SaturatedFat 0.9, Sodium 538.6, Carbohydrate 6.8, Fiber 0.6, Sugar 4.8, Protein 1.6

CARROT AND BURDOCK KINPARA (THE KIND DIET)

Carrot and Burdock Kinpara (The Kind Diet) image

This is from Alicia Silverstone's book. There is never enough vegan and macrobiotic recipes. This is super healthy, Burdock is excellent for your blood.

Provided by lizardstone01

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup burdock root, cut into matchsticks
2 pinches sea salt
1 cup carrot, cut into matchsticks
shoyu, to taste
ginger juice (grate 1/2 piece of giner and squeeze our juice)
2 tablespoons toasted sesame seeds
2 tablespoons chopped parsley
1 teaspoon sesame oil

Steps:

Heat a small amount of oil in a skilllet over medium high heat. Add the burdock, a pinch of salt and cook, stirring continually, for 2-3 minutes. Add the carrots, another small pinch of salt, and cook, stirring continually, foor 2 to 3 minutes.
Add enought water to just cover the bottom of the skillet to create steam. Cover the pan and reduce heat to low. Simmer/Steam for 7 minutes. Sprinkle 1/2 to 1 teaspoon of shoyu on the kinpara, cover and let cook for about 7 more minutes. The kinpara should be almost dry. remove from heat, add the ginger juice and toss. Add sesame seeds and parslay and toss again. Serve immediately.

Nutrition Facts : Calories 63.9, Fat 4.6, SaturatedFat 0.7, Sodium 314.6, Carbohydrate 5, Fiber 1.9, Sugar 1.5, Protein 1.6

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