Main Ingredients Kinpira Gobo Tofu Spinach

For The Kinpira Gobo

1. Peel the outer skin of the burdock root using the back of a knife. Rinse the root thoroughly, then slice it into thin strips resembling matchsticks. Alternatively, you can utilize a mandolin or vegetable peeler to create the desired thinness.
2. Submerge the burdock strips in water and allow them to soak for approximately 10 minutes. Regularly drain and replace the water whenever it appears cloudy.
3. In a separate bowl, combine the sake, soy sauce, and sugar. Stir the mixture until the sugar dissolves completely.
4. Heat the sesame oil in a large pan over high heat. Add the burdock strips and stir-fry for about 3 minutes.
5. Pour the prepared seasoning mixture into the pan and continue cooking until the liquid has significantly reduced. Finally, add the sesame seeds and Japanese chili powder. Serve the delectable Kinpira Gobo and savor its flavors!

For The Kimbap

1. Prepare the short-grain rice according to the recommended instructions.
2. Slice the tofu vertically into strips approximately ¼ inch in thickness. Coat the tofu pieces with cornstarch and season them with a dash of salt. Heat some oil in a pan over medium heat and shallow-fry the tofu until it turns golden brown and crispy. Transfer the cooked tofu onto a plate and allow it to cool.
3. In the same pan, add the julienned carrots. Drizzle some sesame seed oil and season with a pinch of salt. Sauté the carrots for 2-3 minutes, or until tender.
4. Bring a pot of water to a boil. Blanch the spinach for approximately 30 seconds, then strain it and rinse it immediately with cold water to halt the cooking process. Gently squeeze out any excess water and cut the spinach ball into two halves. Enhance the flavor by adding minced garlic, sesame oil, and salt.
5. Slice the cucumber and yellow pickled radish vertically into strips approximately ¼ inch in width.
6. Once all the filling components are ready, transfer the cooked rice into a spacious bowl. Add the sesame oil and salt, and gently combine using a rice paddle. Avoid over-mixing as this can result in mushy rice.
7. Place a sheet of seaweed onto a bamboo mat, ensuring the shiny side is facing downwards. Spread approximately ¾ cup of rice onto the seaweed as evenly as possible using slightly moistened fingers. Leave about 2 cm of space at the top. Arrange the filling ingredients, including the Kinpira Gobo, in layers over the rice, starting from the side closest to you.
8. With the bottom edge secured by the mat, carefully lift it and roll over the filling ingredients. Press firmly against the bamboo mat and continue rolling until you reach the top. The seaweed should adhere due to the moisture from the rice. Lightly brush the roll with a touch of sesame oil. Using a sharp knife, cut the roll into 8 equal pieces. Wipe the knife clean with a damp cloth or towel after each cut to ensure precise slices.