Edward Lam
Yujiro
RECIPE INSPIRATION Chef Edward Lam adds a twist to traditional side dishes , highlighting textures , flavours and cooking techniques from Japan . " Kinpira " is a sauté and simmer cooking method that is commonly used for root vegetables . The name kinpira comes from the folk legend Sakata-no-Kinpira : a brave samurai associated with strength . The " ae " in " shiraee " refers to the method in which ingredients are mixed by hand .
Kinpira Gobo
Burdock root is high in fibre and antioxidants
INGREDIENTS : 1 cup gobo ( burdock roots ) 1 / 2 cup carrots 4 large shiitake mushrooms 1 Tbsp vegetable oil 1 Tbsp sake 1 Tbsp soy sauce 1.5 Tbsp sugar 2 Tbsp mirin 1 tsp sesame oil 1 Tbsp sesame seeds
METHOD : 1 . Crumple a piece of tinfoil into a ball and rub onto burdock root to help peel exterior . Julienne with mandolin into thin strips . 2 . Peel carrots and julienne into thin strips . 3 . Slice shiitake mushrooms finely . 4 . On high heat , add oil and burdock sticks in frying pan and cook for a minute . Add carrots and mushrooms and fry for 2-3 minutes . 5 . Add sake , soy sauce and sugar until sauce is reduced to half . 6 . Add mirin and sesame oil and sesame seeds , mix well . 7 . Refrigerate until ready to serve .
Yield 4-6 servings
54 ciao ! / dec / jan / two thousand fifteen