Sesame-Glazed Kinpira Burdock and Carrot

Scrub the burdock root under running water with a stiff brush or the back of a knife to remove the thin skin. Do not peel it completely as much of the flavor lives just beneath the surface.

Cut the burdock into thin matchstick strips (about 5cm long) and immediately submerge them in a bowl of cold water with rice vinegar to prevent browning. Soak for 5 minutes, then drain well.

Peel the carrot and cut into matchsticks of similar size to the burdock.

Heat sesame oil in a large skillet or wok over medium-high heat. Add the dried chili rings and stir for 10 seconds until fragrant.

Add the drained burdock matchsticks and stir-fry vigorously for 3 minutes until they begin to soften slightly.

Add the carrot matchsticks and continue stir-frying for another 2 minutes.

Pour in sake, soy sauce, mirin, and sugar. Toss everything together and continue cooking, stirring frequently, until the liquid reduces to a glossy glaze that coats the vegetables, about 3 to 4 minutes.

Remove from heat, sprinkle with shichimi togarashi and toasted sesame seeds, and toss once more.

Serve warm or at room temperature alongside rice, miso soup, and other breakfast items.