Joshu Kimpira (Stir-fried Carrot & Burdock Root) ｜ Our Regional Cuisines
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Image provided by: Gunma Food Fishing Game
RECIPE
Ingredients (4 servings)
- Pork 50 grams
- Burdock root 70 grams
- Carrot 40 grams
- Tsuki konjac 50 grams
- White sesame seeds 4 g (2 tsp)
- Soy sauce 18g (1 tbsp)
- Mirin 6g (1 tsp)
- Sugar 6g (2 tsp)
- Sake 5g (1 tsp)
- Salad oil (or sesame oil) 4g (1 tsp)
- Hawk claw chili peppers To taste
How to cook
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1. Cut the pork into strips.
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2. Wash the burdock root to remove any dirt and cut into long, thin strips.
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3. Peel and julienne the carrots.
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4. Boil the tsuki konjac and remove the smell.
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5. Heat the salad oil in a frying pan, add the sake, and stir-fry the pork.
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6. Add the burdock root, konjac, and carrot, in that order, and stir-fry.
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7. Once the burdock root becomes tender, add the hawk's claw chili pepper, sugar, soy sauce, and mirin, and stir-fry further.
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8. Once all the liquid has evaporated, sprinkle over the sesame seeds, stir-fry briefly, and turn off the heat.
provider : Recipe provided by: Gunma Prefecture School Nutritionists Association
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
