Kinpira Gobo
Kinpira Gobo adalah hidangan sampingan klasik Jepang yang terbuat dari akar burdock dan wortel yang dipotong julienne, ditumis dan direbus dalam saus manis dan gurih. Dikenal dengan rasa tanahnya dan kerenyahan yang memuaskan.
01Bahan
- 250g akar burdock (gobo)
- 100g wortel
- 1 sdm minyak wijen
- 2 sdm sake (anggur beras Jepang)
- 2 sdm mirin (anggur beras manis)
- 2 sdm kecap asin
- 1 sdm gula
- 50ml air
- 1 sdt biji wijen putih sangrai
- 1/2 sdt togarashi (serpihan cabai Jepang), opsional
Nutrisi (per porsi)138kkal
- Protein2,1g
- Karbohidrat16,8g
- Lemak6,2g
Serat 2,8 gNatrium 548 mg
02Cara Memasak
Langkah memasak resep ini masih dalam bahasa Inggris.
- Scrub burdock root well, then peel roughly to remove the tough outer layer. Julienne into thin strips (about 5cm long). Immediately soak in a bowl of cold water with a splash of vinegar for 5-10 minutes to prevent browning and remove bitterness. Drain well.
- Peel the carrot and julienne into similar thin strips as the burdock root.
- Heat sesame oil in a large frying pan or wok over medium heat. Add the drained burdock root and stir-fry for 3-5 minutes until slightly softened. Add the julienned carrot and continue to stir-fry for another 2-3 minutes.
- Pour in sake, mirin, soy sauce, sugar, and water. Bring the mixture to a simmer, then reduce heat to medium-low.
- Cook, stirring occasionally, for 8-10 minutes, or until most of the liquid has evaporated and the vegetables are tender-crisp.
- Remove from heat. Stir in toasted white sesame seeds and togarashi (if using). Serve warm or at room temperature as a side dish.
03Resep serupa
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