Kinpira Gobou: Braised Burdock Root with Carrots » cut carrot
Slice carrot as thin as possible into little strips, 5-10 cm. long
leave a comment
Kanako's Kitchen
Photo index
About
Basics
Categories
- info (4)
- Ingredient Guide (2)
- Recipe (79)
- main dish (34)
- mid-afternoon snack (6)
- rice (13)
- side dish (25)
- soup (6)
- today's meal (29)
- Uncategorized (5)
Recent Posts
- Hakusai and tuna fish nimono
- Gomokuzushi: Sushi Rice with Vegetables
- We had a baby!
- Kabocha Nimono: Simmered Squash
- Ramen, Nabemono and more
- Three Color Torisoboro Gohan: Minced Chicken and Garnish over Rice
- The Tofu Manifesto
Recent Comments
 | tammylleanne on Senmai-zuke: Pickled Turn… |
 | kanako on Japanese Curry |
 | Sarah Dove on Japanese Curry |
| kanako on Japanese Potato Salad |
 | Sunny on Where to Shop in Montreal |
 | Dominika on Saba Nitsuke: Simmered Ma… |
 | nike free 3.0 men on stir fry chicory |
 | Kay on Okonomiyaki: Osaka-Style Cabba… |
 | Olivia on Japanese Potato Salad |
 | shoonseedumn on Umani: Boiled Vegetables with… |
Menuism Essays
- Meet the Experts
- Japanese Food: Beyond Sushi
- Eating with the Seasons: The Japanese Way
- Tofu is Tofu–Not Meat!
- A Ramen Tale: From Mom-and-Pop to Ramen Stadium
- Nabemono: Japanese Winter Comfort Food
- The Exquisite Art of Kaiseki
- Hanami: A Cherished Spring Celebration
- Bento on Rails: Have You Experienced Ekiben?
- Yakiniku: The Ultimate Japanese DIY Barbecue
- Japanese-Style Chinese Food
- Yoshoku: Japanese-Style Western Food
Popular Pages
