Spicy Kinpira Recipe
chilled, burdock root, carrots, sesame, shichimi
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
- 2
Blanch the Burdock Root
In a pot, bring water to a boil. Add the burdock root strips and blanch for about 3-4 minutes until slightly tender. Drain and set aside.
- 3
Combine Ingredients
In a mixing bowl, combine the blanched burdock root, carrot strips, sesame oil, soy sauce, rice vinegar, and shichimi togarashi. Mix well to ensure all ingredients are coated.
- 4
Chill
Cover the mixture and place it in the refrigerator for at least 30 minutes to allow the flavors to meld and for it to chill.
- 5
Serve
Before serving, sprinkle the dish with toasted sesame seeds and adjust salt to taste. Serve chilled.
