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Kimpira Gobo

1 medium burdock root, scrubbed
oil
2 Tbsps sake
2 Tbsps dark soy sauce
1 scant tablespoon sugar or to tast
1/4 tsp red pepper flakes (ichimi) or seven-spice mixture (shichimi)

Cut burdock in shavings as if sharpening a pencil. Keep cut burdock
in water to avoid discoloration.

Coat the bottom of a frying pan with a few Tbsps oil, heat, and
add vegetable. Stir-fry over high heat till vegetable begins to
soften (about 3 minutes). Add the sake to the pan, stir in the soy
sauce and sugar, and continue frying over medium heat till the
liquid has been almost completely reduced. Stir occasionally to
keep the vegetable from sticking to the pan. Flavor to taste with
red pepper flakes or seven-spice mixture.

Serve hot or at room temperature. Keeps one week, refrigerated in
a sealed container.

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