Steps

1. Slice the burdock root (200g) diagonally, then julienne it. (Key Tip!) Slicing diagonally creates a beautiful finish.
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2. Soak the julienned burdock root in water for about 30 minutes to remove bitterness.
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3. Julienne the carrot (50g).
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4. Peel the yacon (100g), slice it diagonally, then julienne it.
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5. Add the julienned yacon to the same water as the burdock root for soaking to remove bitterness together.
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6. Heat a frying pan over high heat. Add sesame oil (2 tsp) and red chili pepper (1/2) and stir-fry. (Key Tip!) Omit the red chili pepper if serving to children.
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7. Drain the burdock root and add it, along with the carrot (50g) and yacon (100g), to the frying pan. Stir-fry over high heat until softened. (Key Tip!) Stir-frying over high heat prevents moisture from releasing, avoiding a stew-like consistency.
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8. Once the ingredients become translucent, turn off the heat.
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9. With the heat off, add sugar (2 tbsp, optional), soy sauce (4 tbsp), mirin (2 tbsp), and cooking sake (2 tbsp) to the frying pan. (Key Tip!) Turn off the heat before adding seasonings to prevent scorching.
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10. Turn the heat back to high and simmer until the liquid evaporates. (Key Tip!) Quick stir-frying over high heat is the basic technique for kinpira.
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11. When the liquid has evaporated and the consistency is just right, turn off the heat.
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12. Continue to stir with the residual heat of the pan after turning off the heat. Add sesame seeds (to taste) and mix well. (Key Tip!) Add sesame seeds after turning off the heat to preserve their aroma.
    🕒 04:57