Quick-Braised Burdock and Carrots

If you’ve never tried burdock, this traditional Japanese dish is a nice introduction. Serve with plain white or brown rice or, for a less authentic—though delicious—approach, try tossing the finished dish with warm soba noodles. Other vegetables you can use: in virtually any combination, potatoes, kohlrabi, parsnips, turnips, beets, or winter squash.

About 8 ounces burdock, peeled and julienned

2 teaspoons dark sesame oil

1 medium carrot, julienned

2 tablespoons soy sauce

11/2 tablespoons mirin (or 21/4 teaspoons honey mixed with 21/4 teaspoons water)

11/2 tablespoons sake

2 teaspoons sugar

2 teaspoons toasted sesame seeds

• Immerse the burdock in a bowl of water with a squeeze of lemon juice or a splash of vinegar so it doesn’t turn dark. Drain just before adding it to the pan.
• Put the sesame oil in a small pan over medium-high heat. Add the burdock and cook for about 2 minutes. Add the carrot and cook until the burdock and carrot are just tender. Add the soy sauce, mirin, sake, sugar, and sesame seeds and cook until about half the liquid remains, about 2 minutes. Turn off the heat and cool to room temperature or store, covered, in the refrigerator for up to 2 days.

MAKES: 4 servings

TIME: 15 minutes