Genuine Article Kinpira

I've read several different macro recipes for kinpira, which when served according to these recipes is incredibly healthy and strengthening. I studied abroad in Japan in my younger years and was disappointed upon eating these recipes to find that the dish tasted very little like the dish I regularly enjoyed in Japan.

I thought that surely there must be a way to make the Japanese preparation (pretty darn unhealthy) a lot more macro, and that there must be a way to make the macro dish a little more snackrobiotic.

Below, the happy union:

KARMA NEUTRAL KINPIRA

2 burdock roots, peeled and matchsticked, then soaked for 1/2 an hour.

2 large organic carrots, peeled and matchsticked

3 tbsp. GF tamari

3 tbsp. brown rice syrup, plus more to taste

4-5 tbsp. mirin rice wine

2 tsp. sesame seeds

2-4 tbsp. olive oil

I like to do the burdock peeling and 'sticking and soaking an hour or two before I do the rest of the dish. I also make my bed every day and have a killer manicure, so that tells you a little bit about me.

Make the sauce. The trick is to get the right balance of salty and sweet, with just HINTS of the mirin. If it tastes too strong in any direction, play with it a little. Also, make sure the brown rice syrup is fully mixed with the tamari. It tends to sink, making taste-testing inaccurate.

I do the carrots while the burdock is soaking, and like to lay a damp paper towel over them so they don't dry out while I'm cooking the burdock. You can't cook burdock long enough. I've had the greatest success when I've cooked it in a deep sauce pan for about 20 minutes. If you're concerned about chewiness, you can water-saute the burdock for 10-15 minutes and THEN pan fry it for about 10 minutes. That will be super soft. After you pan-fry the burdock, as you get towards the last 5 minutes, add the carrots and stir fry.

Pour the sauce on top and cook for an extra 5-7 minutes. Sprinkle the sesame seeds and enjoy!