Fried Burdock Root, KIMPIRA Style 　(Kimpira Gobou)
2 burdock root (gobou)
1 carrot (ninjin)
	2 tbsp sugar (satou)
	2 tbsp sake
	1 tbsp mirin				gobou
	2 tbsp soy sauce (shouyu)
sesame oil (goma-abura)
red pepper mixture (shichimi tougarashi)
2 tsp sesame seeds (goma)
1. Wash burdock root with a kitchen brush and scrape the skin with the back edge of a kitchen knife. Shave the burdock root with a kitchen knife as if sharpening a pencil, and dip in water with vinegar to remove biterness. 2. Wash the carrot and cut into 3cm match sticks. 3. Roast sesame seeds until they sputter. 4. Place the sesame oil in a pan and fry the burdock root gently. Add the carrot and fry briefly. 5. Add sake, sugar, soy sauce and mirin and fry until all the liquid is gone. 6. Sprinkle sesame seeds and red pepper mixture. Serves 4