Edward Lam
Yujiro
RECIPE INSPIRATION Chef Edward Lam adds a twist to traditional side dishes, highlighting textures, flavours and cooking techniques from Japan. " Kinpira " is a sauté and simmer cooking method that is commonly used for root vegetables. The name kinpira comes from the folk legend Sakata-no-Kinpira: a brave samurai associated with strength. The " ae " in " shiraee " refers to the method in which ingredients are mixed by hand.
Kinpira Gobo
Burdock root is high in fibre and antioxidants
INGREDIENTS: 1 cup gobo( burdock roots) 1 / 2 cup carrots 4 large shiitake mushrooms 1 Tbsp vegetable oil 1 Tbsp sake 1 Tbsp soy sauce 1.5 Tbsp sugar 2 Tbsp mirin 1 tsp sesame oil 1 Tbsp sesame seeds
METHOD: 1. Crumple a piece of tinfoil into a ball and rub onto burdock root to help peel exterior. Julienne with mandolin into thin strips. 2. Peel carrots and julienne into thin strips. 3. Slice shiitake mushrooms finely. 4. On high heat, add oil and burdock sticks in frying pan and cook for a minute. Add carrots and mushrooms and fry for 2-3 minutes. 5. Add sake, soy sauce and sugar until sauce is reduced to half. 6. Add mirin and sesame oil and sesame seeds, mix well. 7. Refrigerate until ready to serve.
Yield 4-6 servings
54 ciao! / dec / jan / two thousand fifteen