You may have had this at a Japanese restaurant. Also known as kinpira, it is sweet, earthy, and satisfying and gives really strong energy. It’s a great side dish a couple of times a week, and although it’s good for the whole family, it’s very supportive of DILF energy.

1 to 2 tablespoons toasted sesame oil or olive oil
1 medium burdock root, cut into fine matchsticks
Sea salt
2 medium carrots, cut into fine matchsticks
1 tablespoon spring water
About 1 teaspoon shoyu
1 teaspoon grated fresh ginger

Heat the oil in a heavy skillet that has a lid.

Add the carrots and another small pinch of salt, stirring constantly for another 3 minutes.

Saute the burdock with a tiny pinch of salt, stirring constantly for about 3 minutes.
Sprinkle the water over the vegetables, cover, and reduce the heat to low, allowing the vegetables to steam.
After 10 to 15 minutes, uncover and check to see that the dish is relatively dry. Sprinkle in the shoyu.
Cover and cook for 5 more minutes.
Squeeze the grated ginger to add a few drops of ginger juice to the dish, and discard the ginger pulp.
Serve while hot.

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