Go Back
–+ servings

Kinpira Gobo (Japanese Braised Burdock Root)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 5 portions

Ingredients 
 

  • 200 g burdock root (gobo)
  • 100 g carrot
  • 1 dried red chili pepper optional
  • 1 tbsp cooking oil
  • 1 tbsp light brown sugar
  • 1 tbsp mirin
  • 1 ½ tbsp Japanese soy sauce (koikuchi shoyu)
  • 1 tbsp toasted white sesame seeds
  • ½ tsp toasted sesame oil

Sauce

Instructions 

  • Wash 200 g burdock root (gobo) thoroughly if using the ones with dirt.
  • 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.
    Julienned burdock root (gobo) on a wooden cutting board on a white background
  • Soak the julienned burdock root in a bowl of cold water until use.
    Julienned burdock root (gobo) in a bowl of water on a white background
  • Peel and julienne 100 g carrot, the pieces should be a similar size to the gobo. Thinly slice 1 dried red chili pepper, if you want a milder result then you can deseed it first.
    Thinly sliced dried red chili and julienned carrot on a wooden chopping board on a white background
  • In a small bowl, mix together ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp sake, ½ tsp Chinese-style chicken bouillon powder and ⅛ tsp dashi granules. Mix until dissolved and set aside for later.
    sauce ingredients for kinpira gobo in a glass bowl on a white background
  • Take a frying pan, add 1 tbsp cooking oil and heat on medium high. Add the dry chili to the pan while it heats up.
    dried red chili sliced frying in oil in a frying pan on the stove
  • Pour the burdock root into a sieve over the sink and shake throughly to remove excess water.
    drained julienned burdock root in a sieve over a bowl
  • Once the chili is gently sizzling, add the drained burdock root and carrot to the frying pan and fry for a few minutes until slightly softened (approx 3 mins).
    Julienned burdock root and carrot in a frying pan on the stove top
  • Take your sauce from earlier and pour it around the pan. Fry until the liquid is reduced completely.
    stir fried burdock root and carrots in a frying pan on the stove
  • Finally add 1 tbsp light brown sugar and 1 tbsp mirin. Stir fry until the sugar has melted and covered the vegetables.
    carrot and burdock root in kinpira sauce with sugar in a frying pan
  • Add another 1 ½ tbsp Japanese soy sauce (koikuchi shoyu) and fry for 10-15 seconds and then turn off the heat.
    stir frying burdock root and carrot in kinpira gobo sauce
  • Sprinkle in 1 tbsp toasted white sesame seeds and drizzle with ½ tsp toasted sesame oil.
    kinpira gobo with sesame seeds in a frying pan on the stove with a wooden spatula
  • Mix and serve, or transfer to a wide container and cool before storing in the refrigerator.
    kinpira gobo in a steel container on a white background

Notes

Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so check the label and if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use touch less to avoid oversalting.
Burdock root alternatives: Parsnip, lotus root (renkon), salsify root (oyster plant), Jerusalem artichoke (sunchoke).
Can be served hot or cold depending on preference. To reheat, fry for a few minutes in a pan right before serving.
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.
Serving ideas: Salt Grilled Mackerel, Spinach Ohitashi Salad, Authentic Miso Soup, Hiyayakko (Cold Tofu).