Kinpira refers to a Japanese style of braising vegetables, typically root vegetables, and often a combination of carrot and burdock.
1. Heat the oil in a large frying pan over high heat.
2. Drain the burdock and add it to the pan. Cook, stirring constantly, for 5 minutes. Adjust the heat so that it’s high enough for the burdock to sizzle, but not so high that it scorches. Add a bit of oil, if necessary, to keep the burdock from sticking.
3. After 5 minutes of stir-frying, add the carrot and enough dashi or water to come half way up the vegetables (about 2/3 cup, depending on the size of your pan). Bring the mixture to a boil, stir in the soy, mirin and agave, cover with a drop lid (a lid that’s slightly smaller than the pan so that it sits directly on top of the vegetables), and turn the heat to low and cook for 15 minutes.
4. Remove the lid, turn the heat to high and cook until the vegetables are glazed, about 2 minutes. Put the kinpira on a plate and squeeze over the grated ginger—essentially you are ‘seasoning’ the kinpira with the ginger juice.
5. Sprinkle with toasted sesame seeds and serve warm or at room temperature.
Originally featured in Bibimbap