Kinpira with Parsnip & Carrot

This dish is typically made with burdock root and carrot. It’s a very popular side dish named after a mythical hero. Here in Minnesota, the Farmer’s Market is still open, but all that remains are root vegetables and squash. In this version, we use parsnips from the Farmer’s Market instead of burdock. The results are delicious.
Ingredients:

• 2 medium carrots, peel and julienne (matchstick cut)
• 2 medium parsnips, peel and julienne (matchstick cut)
• Sesame oil

For simmering:

• 2 tablespoons dark soy sauce
• 2 tablespoons sake
• 1 tablespoons brown sugar

Garnish:

• toasted sesame seeds
• shichimi pepper (red pepper flakes)

Directions:

1. Heat about 2 tablespoons sesame in a large frying pan until almost smoking.
2. Saute cut parsnips and carrots about 2 minutes over high heat.
3. Add simmering liquid and reduce to medium heat. Simmer, stirring occasionnally, until liquid is completely reduced.
4. Remove from heat and garnish with sesame seeds and shichimi.
5. Serve hot or cold.