Kinpira burdock with sake lees cream cheese and cacao nib spring rolls

Kinpira burdock with sake lees cream cheese and cacao nib spring rolls

Points for the recipe
- The seasoning of Kinpira burdock remains unchanged, resulting in a rich flavor when eaten as is. When paired with cream cheese and sake lees, the flavors tend to blur.
- When rolling with spring roll wrappers, be careful to avoid trapping air, and roll it in such a way that it forms a triangular shape when viewed from the side for a visually appealing presentation.
-Since burdock may not be readily available overseas, it is advisable to substitute it with parsnip.

Ingredients (serves 2-3 people)
  • Spring roll wrappers: 5-6 sheets
  • Burdock: 100g (Shredded burdock)
  • Soy sauce: 1.5 tablespoons
  • Mirin: 1 tablespoon
  • Balsamic vinegar: 1 teaspoon 
  • Sugar: 1 teaspoon

  • Cream cheese: 100g
  • Sake lees: 50g
  • Cacao nibs: as needed
  • Black pepper: as needed
  • Cooking oil for frying: as needed

    Use a mixture of equal parts flour and water as glue to seal the spring roll wrappers.



1. Prepare the Kinpira.
Heat oil in a kakugama over medium heat. Stir-fry the julienned burdock until it becomes tender. Once softened, add the seasonings and continue to stir-fry until the liquid is almost evaporated. Transfer to a bowl and let it cool.

2. Mix cream cheese and sake lees together.

3. Place the mixture from step 2 onto a spring roll wrapper. Add the Kinpira on top and sprinkle with cacao nibs and black pepper. 

Roll it up, sealing the edges with the flour and water glue.

*Tip: Roll it carefully to avoid trapping air, and shape it into a triangle when viewed from the side for an appealing appearance, as advised by a master of spring rolls!

4. Heat oil in the wok (kakugama) to around 180℃ and deep-fry the spring rolls until they turn golden brown.
Serve and enjoy!

*Note: Avoid frying for too long to prevent the filling from bursting out; quick frying is key.

 Benefit for cooking with kakugama

When using a kakugama for deep frying, the oil temperature remains consistent, making it enjoyable for those who may find deep-frying challenging. One surprising benefit of deep frying with a kakugama is that even after some time, the surface of the food retains a crispy texture. Additionally, the depth of the kakugama minimizes splattering, reducing concerns about oil splatter, and makes post-frying cleanup easy.


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