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きんぴら（はちみつとごま油のきんぴらごぼう）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Burdock : 1 bottle (150g)
人参 : 50g
サラダ油 : 大さじ1/2
(A)酒 : 大さじ1
(A)みりん : 大さじ1
(A)はちみつ : 小さじ1
(B)顆粒和風だし : 小さじ1/2
(B)醤油 : 大さじ1
(B)白ごま : 大さじ1
ごま油 : 小さじ1

Time required

10minutes

Procedure

1) Cutting the material 01:50
Wash the burdock thoroughly and scrape off the skin using the back of a knife.
Wash lightly, dry and cut off both ends.
Cut diagonally into pieces just under 5mm wide, then cut lengthwise into pieces just under 5mm wide and shred.
Transfer to a bowl filled with water (not included in the recipe) and let sit for 5 minutes to remove the bitterness.
Peel the carrots and cut them into 3mm strips.
After removing the bitterness, wipe off the moisture from the burdock with kitchen paper.
2) 炒める 04:35
Add salad oil to a frying pan and place over medium heat.
When the salad oil is hot, add 1 and stir fry.
Stir fry for about 2 minutes and 30 seconds, then add (A) and stir fry.
Stir fry for just under a minute until well combined, then add (B) and stir fry.
After frying for just under a minute, drizzle in sesame oil and stir fry lightly until done.

Point

・We recommend using burdock with the soil still on to give it flavor, but washed burdock is also fine.
・Salad oil can be substituted with sesame oil.
- It is best not to remove too much of the burdock skin, but to remove it so that the flavor remains.
- You can also scrape off the burdock skin using rolled up aluminum foil.
- Always add sweet seasonings first to allow the sweetness to seep in easily.
- Be sure to add sesame oil at the end and stir fry lightly to prevent the aroma from escaping.