Stir-fried Burdock and Carrots with Sesame and Soy

Hiroko’s Kimpira Gobo

(From Terra Brockman's Farming Notes)


2 cups prepared burdock
2 cups prepared carrots
1 Tbsp vegetable oil
1 tsp sesame oil
2 Tb sesame seeds
1 Tb soy sauce
2 tsp dashi (optional. I used beef stock instead)
1 Tb water, as needed


1. Prepare the burdock and carrots in the same way, by washing and scraping the outer skin (they don’t have to be peeled). Then cut into matchstick-sized pieces. As you’re cutting the burdock, throw the pieces into a bowl of cold water to prevent them from turning brown in the air.

2. In a large pan, heat the vegetable oil and sesame oil. When it’s hot, sprinkle in the sesame seeds and cook, stirring, for about a minute.

3. Drain the burdock and add it and the carrots to the pan. Cook and stir over medium high heat for about 5-7 minutes.

4. Add soy sauce and continue stir-frying. If you wish, add the dashi (available in Japanese and other Asian markets) and water and continue stir-frying until liquid has evaporated. The total cooking time is about 10 minutes. The burdock will change color from milky white to shiny gray/brown. It will be crisp and crunchy, earthy and delicious.