Kinpira Gobo金平牛蒡
Kinpira Gobo is a classic Japanese side dish made from julienned burdock root and carrots, stir-fried and simmered in a sweet and savory sauce. It's known for its earthy flavor and satisfying crunch.
01Ingredients
- 250g burdock root (gobo)
- 100g carrot
- 1 tbsp sesame oil
- 2 tbsp sake (Japanese rice wine)
- 2 tbsp mirin (sweet rice wine)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 50ml water
- 1 tsp toasted white sesame seeds
- 1/2 tsp togarashi (Japanese chili flakes), optional
Nutrition (per serving)138kcal
- Protein2.1g
- Carbs16.8g
- Fat6.2g
Fiber 2.8 gSodium 548 mg
02Steps
- 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.
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