Quote:
Originally Posted by sushidushi
I used it in a recipe called kinpira gobo, in which the burdock root is cut into thin matchsticks, with similarly cut carrot, and fried for a few minutes. I then added a mixture of sake, sugar and soy sauce and cooked it for a few minutes longer. I then took it off the heat and added some crushed roasted white sesame seeds. I think it's usually eaten hot, but I like it cold or at room temperature, too. I might have got the recipe a bit wrong, but it tastes rather good. I must get some more burdock tomorrow and make it again...  |
Kimpira gobou is more often eaten cold in Japan. It doesn't taste nearly as good when it's hot. This is why it's a common item for the bento.
You have an okay recipe. Most Japanese would use mirin instead of sugar, though.