There was no way we were going to miss out on the chance to cook with a Japanese chef, even if the breeze outside was sharp enough to slice us in two.
Escaping the horrendous weather for the blessed warmth inside the restaurant, a savoury aroma filled the air from the kombu and bonito bubbling away on the stove.
Donning our aprons
But wait, hold up. What the heck is burdock?
Known as gobo in Japan, burdock is a 2 foot long and (let’s be honest) rather ugly little root vegetable that looks like a long and flexible brown carrot, if you tilt your head and squint.
While carrots tend to be juicy and sweet, burdock root has an earthy crunch all of its own, unlike anything else we’ve come across in our travels.
Kinpira means ‘to sauté and simmer’, so into the hissing burdock and carrot we threw splashes of soy, sake, mirin, and the mouth-watering dashi stock, following up with a sprinkling of raw sugar and a handful of chopped red chilli.
And that was literally all that was needed to turn a few simple ingredients into this luscious Japanese Burdock and Carrot Stir Fry.
Leaving the red and gold mass to simmer down into thick, saucy deliciousness, we turned our hands to a few other classy Japanese recipes from our awesome chef while we had the chance.
(Hint hint: If you love rice for breakfast lunch and dinner, check out these handcrafted Japanese rice ball snacks over here>>).
Asian groceries or markets are going to be your best source for burdock, but if you can’t get your hands on any, asparagus is the perfect substitute.
What do you like to cook outside when the weather is foul? What dishes warm your soul? Tell us all about them in the comments below.
Original article and pictures take http://www.wandercooks.com/japanese-burdock-and-carrot-stir-fry-kinpira-gobo/ site
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