Scrape and wash the Burdock Root well, then cut into thin matchsticks (or julienne). Place the cut burdock in cold Water to remove excess starch and prevent browning for about 5–10 minutes, then drain well.
Peel and julienne the Carrot into similar-sized matchsticks so it cooks evenly with the burdock.
Heat a tablespoon of Sesame Oil in a wide skillet or frying pan over medium heat. Add a crushed or split Dried Red Chili and briefly infuse the oil for 30 seconds to release its fragrance.
Drain the burdock and add it to the pan. Sauté for 3–4 minutes until it begins to soften and pick up a little color.
Add the julienned carrot and continue to cook another 2–3 minutes, stirring so the vegetables remain crisp-tender.
Pour in a splash of Sake to deglaze the pan, then add Mirin, Soy Sauce, and Sugar along with a tablespoon or two of Water. Stir to combine so the sauce evenly coats the vegetables.
Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the liquid reduces and the vegetables are glazed and flavorful.
Remove from heat and sprinkle toasted White Sesame Seeds over the kinpira. Taste and adjust seasoning—add a little more soy or a drizzle of Sesame Oil if desired—then serve warm or at room temperature.
