Kinpira Gobo (Braised Carrot & Burdock Root) - cooking recipe

Ingredients

1 burdock root (gobo in Japanese)
1/3 carrot
1 tablespoon sesame oil
1 tablespoon white sesame seeds, roasted
chili powder (or Korean chili threads, ichimitogarashi, ito togarashi) (optional)
Seasonings
3/4 cup dashi stock
2 tablespoons sake
1 tablespoon sugar
1 tablespoon mirin
1 1/2 tablespoons soy sauce

Preparation

Peel burdock root and diagonally slice thinly 2 inch length pieces, stack a few strips and cut into thin matchbox strips. Soak the gobo in water or vinegar water (just one drop of vinegar). Change water a couple of times until the water is clear, and then keep the burdock root in the water until ready to cook.
Cut carrot into matchbox strips.
In a frying pan, heat oil over medium high and stir fry the burdock root and then the carrot after a few minutes.
Add the seasonings and cook until most of the liquid evaporates.
When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi.