Kimpira Gobo

Scrub burdock root thoroughly. Using the back of a knife or a peeler, scrape off the thin skin. Cut the burdock root into 5cm lengths, then julienne thinly. Immediately soak the julienned burdock root in a bowl of water for 5-10 minutes to remove bitterness and prevent discoloration. Drain the burdock root well.

Peel the carrot and julienne into similar-sized strips as the burdock root.

In a small bowl, combine koikuchi soy sauce, mirin, sake, sugar, and dashi stock. Mix well until the sugar dissolves.