Kinpira Gobo (Braised Burdock Root)

Kinpira Gobo is a traditional Japanese dish made of shredded burdock root and carrot simmered in sweet soy sauce and topped with sesame seeds.

Kinpira Gobo (Braised Burdock Root)

INGREDIENTS

• 1 gobo (burdock root) (9.5 oz, 270 g)
• ▢⅓ carrot (7.5 oz, 70 g)
• ▢1 ½ Tbsp sesame oil (roasted)

Seasonings:

• ▢1 Tbsp sugar
• ▢1 Tbsp sake
• ▢1 Tbsp mirin
• ▢1 ½ Tbsp soy sauce
• ▢1 dried red chili pepper (optional; remove seeds and cut into thin rounds)

For Garnish

• ▢2 tsp toasted white sesame seeds

INSTRUCTIONS

 

• Gather all the ingredients. I recommend measuring the condiments ahead of time. You can put sake, mirin, and soy sauce in one bowl.

To Prepare Ingredients

• Shave off gobo's skin with the back of a knife. We do not use a vegetable peeler because the flavor of the gobo is right under the skin and you don't want to peel that off. After shaving, thinly slice the gobo diagonally. The slices should be about 2 inches (5 cm) in length. Then collect some slices and cut them into thin julienne strips. Soak the gobo strips in water for 10 minutes, changing water halfway. After 10 minutes, rinse them under cold water and drain well.
  
• Peel and cut the carrot into thin slabs. Then cut them into thin julienne strips.

To Cook Ingredients

• Heat the sesame oil in a large frying pan over medium heat. When it's hot, add the gobo and stir fry until 80% cooked through, roughly for 5 minutes.
• Add the carrot and continue to stir fry until both carrot and gobo are tender.
• Add sugar, sake, mirin, soy sauce, and chili pepper (if you add any). Cook until the cooking liquid evaporates.
• Sprinkle sesame seeds and serve the dish into individual bowls or a large bowl/plate.

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for a month.

https://www.justonecookbook.com/kinpira-gobo-braised-carrot-burdock-root/