Kinpira! (Or..Dear Jenn)

Tonight I made a double batch of one of our favorite Japanese dishes, burdock kinpira.

3 burdock roots
2 large carrots
3 teaspooons toasted sesame oil
1/4 teaspoon sea salt
2 tablespoons mirin
1 tablespoon tamari
Pinch cayenne pepper

Scrub burdock well, and cut into very thin 2 inch long julienne stripes. Submerge in cold water to prevent discoloring. Heat oil, add drained burdock, and saute over medium heat several minutes. Add water if necessary to prevent scortching. Cover and cook over medium-low heat 10-15 minutes, or until burdock is nearly tender. Add julienne carrots, salt and one tablespoon mirin. Saute briefly. Cover and let cook. Check often to be sure vegetables are not sticking to the bottom. When liquid is absorbed, add one tablespoon tamari, another tablespoon mirin, and pinch of cayenne pepper. Toss, cover and cook briefly untill tender, adding a splash of water if necessary.

The greens I made were lacinito kale cooked in toasted sesame oil, crushed garlic, lemon juice and sesame seeds.

Yum!