Steps

1. Scrub the 150g of burdock root under running water using a crumpled piece of aluminum foil, washing away the dirt while leaving the thin skin intact. Note: The thin skin of the burdock root contains flavor and aroma, so be careful not to peel too much.
   🕒 02:29
2. Finely shred the washed burdock root. You can use a mandoline slicer, or slice thinly lengthwise and then stack to julienne. Note: Julienne burdock root becomes softer and easier to eat than 'sasa-gaki' (shaved burdock root).
   🕒 03:01
3. Peel the 150g carrot and julienne it diagonally, similar to the burdock root. Note: Julienne root vegetables to shorten cooking time and achieve a tender texture.
   🕒 04:32
4. Heat 1 tbsp of vegetable oil in a frying pan, add the julienned burdock root and carrot, and stir-fry over medium heat until softened. Note: Using a neutral oil instead of sesame oil brings out the original aroma of the burdock root and carrot.
   🕒 06:07
5. Once the vegetables are softened, add a pinch of salt and continue to stir-fry.
   🕒 07:16
6. Add 1.5 tsp of sugar to the stir-fried vegetables and mix well.
   🕒 09:05
7. Next, add 1.5 tbsp of Cooking Sake (Rice Wine), 1.5 tbsp of Mirin (Sweet Rice Wine), 1 tbsp of Soy Sauce, and 1 tbsp of Shiro Dashi (White Soy Sauce Base) in order, and stir-fry.
   🕒 09:27
8. Add the dried chili pepper and stir-fry thoroughly until the moisture evaporates and the seasonings coat everything evenly.
   🕒 09:47
9. Once the moisture has evaporated and the mixture has a glossy appearance, turn off the heat. Add 1.5 tbsp of toasted sesame seeds, crushing them as you add them, and mix well. Note: Crushing the toasted sesame seeds as you add them releases their aroma, creating a fragrant flavor even without using sesame oil.
   🕒 10:11
10. Transfer the finished Kinpira Gobo to a serving dish.
    🕒 10:55
11. Generously sprinkle grated cheese over the Kinpira Gobo in the dish, if desired. Note: Adding grated cheese adds richness and umami to the sweet and savory flavor of Kinpira Gobo, offering a taste beyond traditional Japanese cuisine. It also pairs excellently with Western beverages like wine.
    🕒 12:21