Kinpira Gobo (Braised Burdock Root)
https://sudachirecipes.comKinpira gobo is a quick and easy side dish and a staple in Japanese homes. Made with burdock root and carrots in a sweet and savory sauce, this crunchy side is nutritious and delicious! Perfect to serve with Japanese meals and put in bento boxes!
Ingredients
- 200 g burdock root (gobo)
- 100 g carrot(s)
- 1 dried red chili pepper optional
- 1 tbsp tsuyu sauce see how to make your own tsuyu sauce here
- 1 tbsp sake
- ½ tsp Chinese-style chicken bouillon powder or plant-based alternative
- 1 tbsp light brown sugar
- 1 tbsp sesame oil
- 1 ½ tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp white sesame seeds
Instructions
- Wash 200 g burdock root (gobo) thoroughly and scrape off the skin using the back of a knife.
- Cut the burdock root into thin diagonal slices and then each slice into thin strips (julienne). They should be about 5cm long and 3-4mm thick.
- Soak the julienned burdock root in a bowl of cold water for 5 minutes.
- Peel and julienne 100 g carrot(s), the pieces should be the same size as the gobo. Then deseed 1 dried red chili pepper and thinly slice.
- In a small bowl, mix the 1 tbsp tsuyu sauce, 1 tbsp sake, ½ tsp Chinese-style chicken bouillon powder and 1 tbsp light brown sugar until completely dissolved. Set aside for later.
- Heat a pan on medium-high and drizzle in 1 tbsp sesame oil. Add the dry chili to the pan and fry until fragrant.
- Add the carrot and burdock root and fry for a few minutes until slightly softened.
- Pour in the bowl of sauce from earlier and turn the heat up to high. Fry until the liquid is reduced completely.
- Add 1 ½ tbsp soy sauce and fry until reduced.
- Finally add 1 tbsp mirin and stir fry everything together until all the sauce has completely reduced/absorbed into the ingredients.
- Turn off the heat, add 1 tbsp white sesame seeds and mix well.
- Serve and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator and use within 3-4 days.
Alternatively, you can freeze it in individual portions for up to 1 month and defrost at room temperature for 1 hour or in the fridge overnight. To defrost quickly, microwave each portion for 30 seconds at 500W.