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)
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