Kinpira Gobo
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Braised Burdock Root
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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
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Remove skin
Wash the burdock root to remove the dirt and scrape with the back of a knife to remove the skin.
1
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Cut
Diagonally slice and then julienne (matchsticks).
2
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Soak
Soak in cold water for 5 minutes to remove some bitterness and prevent discoloration.
3
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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
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Make kinpira sauce
Mix the chicken bouillon powder, tsuyu sauce, sake and light brown sugar in a small bowl and set aside.
5
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Flavour the oil
Heat a pan on medium and add sesame oil. Once hot, add the sliced chili and fry until fragrant.
6
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Stir fry
Add the carrot and burdock root and stir fry until slightly softened.
6
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Add sauce
Add the sauce and turn up the heat to high. Fry until the liquid has reduced completely.
7
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Add soy sauce
Add the soy sauce and fry until the liquid is gone.
8
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Add mirin
Add the mirin and continue to fry until the liquid is gone.
9
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Add sesame seeds
Add the sesame seeds and mix until evenly distributed.
10
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Serve
Transfer to serving dishes and enjoy!
11
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FULL RECIPE »
See the full post for more information plus tips, tricks and how to store!
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