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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel burdock root and diagonally slice thinly 2 inch length pieces, stack a few strips and cut into thin matchbox strips. Soak the gobo in water or vinegar water (just one drop of vinegar). Change water a couple of times until the water is clear, and then keep the burdock root in the water until ready to cook. | 2. Cut carrot into matchbox strips. | 3. In a frying pan, heat oil over medium high and stir fry the burdock root and then the carrot after a few minutes. | 4. Add the seasonings and cook until most of the liquid evaporates. | 5. When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
burdock root	1			20.4116	4.9158	0.4337	0.0425
carrot	1/3			17.4933	4.0875	0.3968	0.1024
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
white sesame seed	1	tablespoon	roasted	-	-	-	-
chili powder				-	-	-	-
dashi stock	3/4	cup		-	-	-	-
sake	2	tablespoons		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
mirin	1	tablespoon		-	-	-	-
soy sauce	1 1/2	1/2		12.72	1.1832	1.9536	0.1368

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.