Braised Burdock Root and Carrot


Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Thin slivers of two flavorful root vegetables are sautéed and simmered in a fast-reducing, sweetened soy sauce. Mounded on individual small plates and garnished with a sprinkling of white sesame seeds, this makes a very nice side dish to Cold Steamed Chicken, Salt-Grilled Fish or Thick Sweet Omelet.


  • 12–15 inches gobō (burdock root)
  • ½ small carrot
  • 1 tablespoon vegetable oil
  • 1 tablespoon saké (rice wine)
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • ½ teaspoon white sesame seeds


Scrape burdock root (if canned, drain and peel) and cut it into thin slivers (, sasagaki cutting). Soak the slivers for 5–10 minutes in a bowl of fresh cold water (or blanch slivers of canned burdock), then drain them. Scape the carrot and cut it into thin slivers just like the burdock.

In a skillet, heat the oil and sauté the vegetables over high heat. Cook, stirring constantly, for about 2 minutes, then pour in the rice wine. 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 a deep, glistening golden brown. Mound on small plates and serve warm or at room temperature, garnished with the sesame seeds.