Burdock kinpira is a rather classic Japanese appetizer. The traditional way is to cook it in sake and mirin instead of honey and miso, but I have a hard time hunting down cooking sake in Indonesia. I almost bought drinking sake if not for the ridiculous price (as with all other alcoholic beverages). And since I already bought the burdock anyway, it would be a waste not to cook it right? Happily, this turned out to be better than I imagined. ♥
Kinpira Gobo with Miso Sesame Seasoning
- 1 tablespoon oil
- 1 burdock root (about 100 gram), peeled and cut into match sticks (*)
- 1 tablespoon sugar
- 1 tablespoon honey
- 1 tablespoon white miso paste
- 3 tablespoon water
- 3 tablespoon white sesame seeds, toasted
- Heat oil in a frying pan and stir fry the burdock root until well coated with the oil.
- Add sugar, honey, and stir.
- Add white miso paste, and water. Stir until miso is dissolved.
- Let it cook for another 3 minutes covered.
- Toss in the toasted sesame seeds. Turn off heat and serve immediately.
- (*) Burdock easily turns brown, so soak them in plenty of cold water as you cut them.