Recipes | KAMADA SOY SAUCE Since 1789

Kinpira Burdock and Carrot

Burdock root	50 g (around 1/3 of a root)
Carrot	50 g (around 1/4 of a carrot)
(A) Dashi Soy Sauce	2 Tbsp
(A) Mirin	1 Tbsp
(A) Shichimitogarashi (blend of 7 spices)	a small amount
Vegetable oil	as appropriate

Julienne the burdock root, soak in water, and drain well before use. Julienne the carrot.
Heat oil in a frying pan and sauté the burdock root and carrot from step 1. When tender, add "A" (Dashi Soy Sauce, Mirin and Shichimitogarashi), and sauté until the moisture has disappeared from the pan.