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. ---------------------------------------------------------------------------
Nutrition
Ingredients
