Burdock and Carrot Kinpira

Kinpira refers to the sauté and simmer cooking method commonly utilized to cook root vegetables in Japanese cuisine. Generally soy sauce and mirin, rice wine similar to sake but with a lower alcohol content, are used to simmer the vegetables when making kinpira. Burdock, the taproot of young thistles, is very delicious and when cooked tastes similar to artichoke, another commonly eaten thistle. Burdock lends itself well to kinpira as the sauté and simmering reduced any bitterness in the burdock, making it sweet and tender. Burdock can frequently be found in Asian markets, natural food stores or even larger grocery stores.

2 carrots, peeled and cut into 2" matchsticks

1 12" piece of burdock, peeled and cut into 2" matchsticks

1 tbsp sesame seeds, toasted

¼ c frozen shelled soy beans, defrosted

2 tbsp mirin

2 tbsp soy sauce

1 tsp sugar

1 tbsp vegetable oil

black pepper

1. Heat vegetable oil in a medium skillet over medium heat. Add burdock and sauté, stirring occasionally, until golden brown, about 5 minutes. Add carrots and mirin, reduce heat to medium-low, cover and braise until carrots are tender, about 3 minutes.

2. Next, add sugar, sesame seeds and soy sauce, stir to combine, cover and braise until liquid has been reduced by half, 1-2 minutes. Remove from heat and toss with edamame. Season to taste with ground black pepper.

3. Serve room temperature or chilled.

Serves 3-4

Sesame Rice with Tofu and Vegetables

Stir-fried vegetables and tofu over rice has been a standby meal for most of my life, both as a child and as an adult. It is quick, easy, fresh and delicious. Over the years, I have tried many different versions with roughly the same ingredients. I have come to discover the flavors meld and balance better when the rice is combined into the stir-fry, and I now prefer this method of preparation. Soups, such as mustard green or butternut squash, and salads, like green beans amandine and arugula with orange, make perfect additions to sesame rice.

I find fresh firm tofu packed in water to be the best option for frying. Soy sauce may be used instead of tamari.

2 c cooked sushi rice

1 tbsp toasted sesame seeds

5-6 small bok choy, trimmed and cut in half lengthwise

1 red pepper, trimmed and diced

1 medium carrot, trimmed and diced

1 medium red potato, cut into ¼ inch cubes

1 c extra firm tofu, cut into ¼ inch cubes

1 stick burdock, peeled and thinly sliced

5-7 shitake mushrooms, trimmed and sliced

1 clove garlic, pressed or minced

1 tsp fresh ginger, finely grated

¼ c mirin

¼ c tamari

3 tbsp vegetable oil

pepper

1. Place cooked rice in a large mixing bowl and set aside.

2. Meanwhile heat 1 tbsp oil over medium heat in a large skillet. Add tofu, fry until golden brown, turning occasionally to prevent sticking. Once browned, add tofu to rice and set aside.

3. Clean skillet and heat 1 tbsp oil over medium heat. Add potatoes, fry until golden brown and tender, stirring occasionally to prevent sticking. Once browned, add potatoes to rice and set aside.

4. Clean skillet and heat 1 tbsp oil over medium heat. Add burdock and fry until slightly browned. Add carrots and mushrooms, continue to fry until both the carrots and burdock are tender. Finally, add red pepper, bok choy, garlic, ginger, mirin and tamari. Stir, cover and simmer for 1-2 minutes, until bok choy is brilliant green. Remove from heat and add to rice in mixing bowl.

5. Gently combine all the ingredients in the mixing bowl, add sesame seeds and pepper to taste. Serve warm or room temperature.

Serves 3-4