Kinpira Gobo

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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 and delicious! Perfect to serve with Japanese meals and put in bento boxes!

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Kinpira Gobo

Yield

4-5 servings

Type

pan-fry

Time

20 minutes

Level

easy

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what you'll need:

» burdock root » carrot » dry chili pepper » chicken bouillon powder » tsuyu sauce » sake » light brown sugar » sesame oil » soy sauce » mirin » sesame seeds

Remove skin

Wash the burdock root to remove the dirt and scrape with the back of a knife to remove the skin.

1

Cut

Diagonally slice and then julienne (matchsticks).

2

Soak

Soak in cold water for 5 minutes to remove some bitterness and prevent discoloration.

3

Prepare other ingredients

Peel the carrot and cut into matchsticks the same size as the burdock root. Deseed the chili and thinly slice it.

4

Make kinpira sauce

Mix the chicken bouillon powder, tsuyu sauce, sake and light brown sugar in a small bowl and set aside.

5

Flavour the oil

Heat a pan on medium and add sesame oil. Once hot, add the sliced chili and fry until fragrant.

6

Stir fry

Add the carrot and burdock root and stir fry until slightly softened.

6

Add sauce

Add the sauce and turn up the heat to high. Fry until the liquid has reduced completely.

7

Add soy sauce

Add the soy sauce and fry until the liquid is gone.

8

Add mirin

Add the mirin and continue to fry until the liquid is gone.

9

Add sesame seeds

Add the sesame seeds and mix until evenly distributed.

10

Serve

Transfer to serving dishes and enjoy!

11

See the full post for more information plus tips, tricks and how to store!