Braised Burdock Root
Kinpira gobo is a quick and easy side dish and a staple in Japanese homes. Made with burdock root and carrots in a sweet and savoury sauce, this crunchy side is nutritious
delicious! Perfect to serve with Japanese meals and put in bento boxes!
what you'll need:
» burdock root
» dry chili pepper
» chicken bouillon powder
» tsuyu sauce
» light brown sugar
» sesame oil
» soy sauce
» sesame seeds
Wash the burdock root to remove the dirt and scrape with the back of a knife to remove the skin.
Diagonally slice and then julienne (matchsticks).
Soak in cold water for 5 minutes to remove some bitterness and prevent discoloration.
Prepare other ingredients
Peel the carrot and cut into matchsticks the same size as the burdock root. Deseed the chili and thinly slice it.
Make kinpira sauce
Mix the chicken bouillon powder, tsuyu sauce, sake and light brown sugar in a small bowl and set aside.
Flavour the oil
Heat a pan on medium and add sesame oil. Once hot, add the sliced chili and fry until fragrant.
Add the carrot and burdock root and stir fry until slightly softened.
Add the sauce and turn up the heat to high. Fry until the liquid has reduced completely.
Add soy sauce
Add the soy sauce and fry until the liquid is gone.
Add the mirin and continue to fry until the liquid is gone.
Add sesame seeds
Add the sesame seeds and mix until evenly distributed.
Transfer to serving dishes and enjoy!
FULL RECIPE »
See the full post for more information plus tips, tricks and how to store!
more like this