
The Japanese term for this dish is Kinpira, which can be translated as “skip and fade.” Usually this technique is used to cook root vegetables, such as burdock roots, carrots, and lotus roots, but some alternative versions also involve meat or tofu.
Ingredients for 4 portions
- Burdock roots 400 g
- Chicken breast 400 g
- Udon 400 g
- Carrots 200 g
- Canola oil 20 ml
- Toasted white sesame seeds 4 g
- Sake 120 ml
- Dark soy sauce 80 ml
- Sugar 40 g
- Seven flavors shichimi chili 4 g
- Japanese sansho pepper leaves 4
Preparation
Clean the burdock roots with an abrasive coconut fiber sponge, then cut them into 2-inch webbing and wash them. Set them aside in cold water.
Peel the carrots, cut them into 2-inch slices and set them aside in cold water.
Cut the chicken breast into 2-inch strips.
Cook udon in boiling water for 3 minutes, then drain.
Pour somecanola oil into a saucepan, add the burdock roots and brown them. Add the carrots and brown them. Also add the udon, sake, sugar and dark soy sauce, sauté and fade until the liquid has completely evaporated.
Distribute to plates and top with some seven-flavor shichimi pepper and white sesame seeds.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.