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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrape burdock root (if canned, drain and peel) and cut it into thin slivers. Soak the slivers for 5-10 minutes in a bowl of fresh cold water (or blanch slivers of canned burdock), then drain them.Scrape the carrot and cut it into thin slivers just like the burdock. | 2. In a skillet, heat the oil and saute the vegetables over high heat. Cook, stirring constantly, for about 2 minutes, then pour in the sake. Reduce the heat, add the sugar and, stirring braise the vegetables for 1 minute. Add the soy sauce, stir, and braise until all the liquid is reduced (about 5 minutes) and the vegetables are deep, glistening golden brown. Mound on small plates and serve warm or at room temperature, garnished with the sesame seeds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
burdock root	12 -15	inch		-	-	-	-
carrot	1/2			10.25	2.395	0.2325	0.06
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
sake	1	tablespoon		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
white sesame seed	1/2	teaspoon		-	-	-	-

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