Kimpira

Page 102

Cuisine: Japanese | Course Type: Sides

(1 review)

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So one day you find burdock root (kliswortel, gobo) in your CSA box/panier/groentetas, or whatever you have that lets the farmer decide what vegetables you're going to have. You go through your big stack of cookbooks and find you have exactly two recipes that use it, plus the recipe sheet coming with the box. You try the recipe from the box first. You remember why you never use those recipes. You take a look at the other recipes. One requires other ingredients you don't have and is very unclear about the cooking time. That leaves you with a single recipe. This one. You cook it and it is both quite easy and surprisingly good.

The flavor is distinctly Asian, but full and rich. The burdock cooks to a meaty/mushroomy morsel which complements the carrot very well.

You only need a few sesame seeds, a table spoon at most.
The Chinese rolling cut is described on page 27. I used normal thin slices.

(edited 23rd November 2009) (0) comment (1) useful  

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