Burdock salad gomoku kimpira

This quick and easy stir-fry features crunchy vegetables and healthy devil's tongue jelly for a light yet satisfying accompaniment to any meal.

Serves 5

• Japanese fish cakes (chikuwa) 5, about 150 g (51/3 oz)
• Carrot 120 g (41/2 oz), peeled
• French beans 150 g (51/3 oz), ends trimmed
• Shredded devil’s tongue jelly (shirataki) 1 packet, about 200 g (7 oz) 
• Sesame oil 2 Tbsp
• Burdock (gobo) 100 g (3 1/2 oz), peeled and cut into thin strips
• Japanese soy sauce (shoyu) 2 Tbsp
• Sugar 2 Tbsp
• Sake 2 Tbsp

1. Slice Japanese fi sh cakes lengthwise into 5-cm (2-in) long strips. Cut carrot and French beans into 5-cm (2-in) strips. 
2. Boil a pot of water and briefl y scald shredded devil's tongue jelly for 30 seconds to remove any impurities. Rinse under running water and drain well using kitchen towels. Cut into 10-cm (4-in) strips. 
3. Heat sesame oil in a wok and sauté burdock, carrot, French beans and devil's tongue jelly for 2 minutes. Cover and simmer for another 2 minutes. 
4. Add Japanese fi sh cakes, soy sauce, sugar and sake. Toss well and cook until liquid is evaporated. Dish out and serve.