Kimpira gobou - braised Japanese burdock (きんぴら牛蒡)

obou is an edible Japanese root. The English translation - burdock - makes it sound like something out of a witch potion but in fact it tastes delicious. Its earthy flavour blends wonderfully with carrots' natural sweetness. Shoyu, sake, mirin and a soupçon of toasted and seeded chili give this warm salad an amazing flavour with just a wee touch of spiciness.

Now for the recipe:

1. Julienne one gobou (burdock root) and two carrots.
2. Heat two tablespoonfuls of sesame oil in a thick-bottomed wok, add first the gobou and one whole chilli pepper.
3. When the gobou soften somewhat, add the carrots.
4. Take out the chilli, seed and chop it very finely.
5. Add equal parts of mirin, shoyu and sake to the vegetables - about two tablespoonfuls each. Add the chopped chilli.
6. Allow to simmer stirring regularly until the liquid is soaked into the vegetables.
7. Add a dash of white and a dash of black sesame seeds. Serve hot, warm or cold.

This goes gloriously with ice-cold beer or can be served as a part of Japanese dinner with steamed rice.