Ryuji's Salt Kinpira with Meat is an irresistible dish made by stir-frying burdock root and thinly sliced pork, seasoned with salt, Mirin (Sweet Rice Wine), sake, and Aji-no-moto. There's no need to soak the burdock root, saving you time. The umami of the root vegetables and the richness of the meat are exquisitely balanced, and the aroma of sesame oil whets the appetite. It's also perfect for bento boxes, a superb side dish that the whole family will surely love.
Ingredients
Main Ingredients (2 servings)
- Burdock root 150g
- Carrot 80g
- Thinly sliced pork 120g
Seasonings
- Salt and pepper to taste
- Sesame oil 1 tbsp
- Salt 1/3 tsp
- Sake 2 tbsp
- Mirin (Sweet Rice Wine) 2 tbsp
- Aji-no-moto 4 dashes
- Toasted sesame seeds 2 pinches
Steps
- Using a steel scrubber or aluminum foil, remove dirt from the burdock root and lightly wash. [Tip!] By not peeling off all the skin, the aroma of burdock root will stand out.
- Slice the carrot thinly, then stack the slices and julienne.
- Slice the burdock root diagonally, then arrange the slices and julienne. [Tip!] Modern burdock root has less astringency, so soaking to remove acridness is not necessary.
- Julienne the thinly sliced pork.
- Heat 1 tbsp sesame oil in a frying pan, then sprinkle salt and pepper to taste on the julienned 120g thinly sliced pork.
- Stir-fry the thinly sliced pork until cooked, then add the julienned 150g burdock root and 80g carrot, and continue to stir-fry, coating everything with sesame oil.
- Add 1/3 tsp salt, 2 tbsp sake, 2 tbsp Mirin (Sweet Rice Wine), and 4 dashes Aji-no-moto, and stir-fry everything over high heat. [Tip!] Adding Aji-no-moto to salt kinpira enhances the umami, resulting in a more delicious dish.
- Serve on a plate, then twist and sprinkle 2 pinches toasted sesame seeds to finish.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。