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1
Cut the gobo into thin julienne or on a rolling diagonal (rangiri). Transfer immediately to a bowl of cold water acidulated with the rice vinegar and soak for 10–15 minutes. This aku-nuki step draws out excess tannins; the water will darken. Drain and pat dry. The burdock is ready when it no longer smells harshly astringent.
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2
Heat most of the sesame oil in a wok or heavy frying pan over high heat until the oil shimmers and the first wisp of smoke appears. Add the drained burdock and the carrot. Stir-fry continuously, keeping the vegetables in constant motion against the pan. This step is where the dish lives or dies: the heat must be high enough to caramelise the cut surfaces—a low flame will steam the vegetables and the glaze will not form. Continue until the burdock has taken on a little colour and the carrot is just beginning to yield, 3–4 minutes.
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3
Once the vegetables show colour, add the soy sauce, mirin, and sake together. Stir constantly over high heat, allowing the liquid to bubble actively and reduce until it coats the vegetables in a glossy glaze with no pooling liquid in the pan, 2–3 minutes. The glaze is ready when the sound in the pan drops from a rapid boil to a quieter, stickier sizzle.
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4
Remove from the heat. The vegetables must retain a firm, fibrous bite; press a piece of burdock between thumb and forefinger—it should resist with a distinct chew, not yield softly. If overcooked, texture cannot be recovered.
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5
Add the reserved few drops of sesame oil and toss once off the heat to maximise fragrance. Transfer to a serving dish and scatter with sesame seeds and ichimi if using. The finished kinpira should gleam with the glaze and carry the warm, toasted scent of sesame.