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kinpira gobo thumbnail

Kinpira Gobo (Braised Burdock Root)


  • Author: Yuto Omura
  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x

Description

How to make delicious and crunchy Kinpira Gobo (きんぴらごぼう) braised burdock root with carrots and chili. 


Ingredients

Scale
  • 1 burdock root (approx 200g)
  • 1 large carrot (100g)
  • 1 dry chili pepper (optional)
  • 1/2 tsp chicken bouillon powder
  • 1 tbsp tsuyu sauce
  • 1 tbsp sake
  • 1 tbsp light brown sugar
  • 1 tbsp sesame oil
  • 1 1/2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp white sesame seeds

Instructions

  1. Wash the burdock root thoroughly and scrape off the skin using the back of a knife.
    scraping gobo
  2. Cut the burdock root into thin diagonal slices and then each slice into thin strips (julienne). They should be about 5-7cm long. (Approx 2-3 inches)
    cutting gobo
  3. Soak the cut burdock root in a bowl of cold water for 5 minutes.
    soaking gobo
  4. Peel and julienne the carrot, the pieces should be the same size as the gobo. 
    cutting carrot
  5. Deseed the dried chili and thinly slice.
    cutting dry chili
  6. In a small bowl, mix 1/2 tsp chicken bouillon powder, 1 tbsp tsuyu sauce, 1 tbsp sake and 1 tbsp light brown sugar.
    making Kinpira sauce
  7. Heat a pan on medium high and drizzle in 1 tbsp of sesame oil. 
    adding sesame oil to a heated pan
  8. Add the dry chili to the pan first and fry until fragrant.
    adding dry chili to the pan
  9. Add the carrot and burdock root and fry for a few minutes until slightly softened.
    stir frying gobo and carrot together
  10. Pour in the bowl of sauce from step 5 and turn the heat up to high. Fry until the liquid is reduced.
    adding the sauce to the pan
  11. Add 1 1/2 tbsp soy sauce and fry off until reduced.
    adding soy sauce to the pan
  12. Finally add 1 tbsp mirin and stir fry everything together until all the sauce is reduced completely.
    adding mirin to the pan
  13. Turn off the heat, add 1 tbsp of sesame seeds and mix well.
    adding sesame seeds to the Kinpira gobo
  14. Serve along side a Japanese set meal or in a bento box!
    kinpira gobo braised burdock root

Notes

Store leftovers in an airtight container in the refrigerator and use within 1 week.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Vegetables
  • Method: Braised / Stir fry
  • Cuisine: Japanese

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