Kinpira Gobo
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5.0
6 reviews
Excellent
Kinpira Gobo
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Kinpira gobo (金平牛蒡, literally "gold flat burdock"), is a popular side dish in Japan. It's often used to fill one of the compartments in bento boxes, and is made with burdock, the taproot of a common plant found in many places around the world.
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Ingredients
for the chicken
- 140 grams boneless skin-on chicken thighs
- 1 teaspoon soy sauce
- 1 teaspoon sake
- ½ teaspoon evaporated cane sugar
for the kinpira
- 80 grams carrot (1 small , peeled)
- 1 tablespoon vinegar (anything acidic will work)
- 250 grams burdock root (2 medium roots)
- ¼ cup sake
- 1 teaspoon soy sauce
- ½ teaspoon evaporated cane sugar
- ¼ teaspoon salt
- 1 teaspoon vegetable oil
- 2 teaspoons toasted sesame seeds (to garnish)
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Instructions
- Chop the chicken into ¼-inch pieces and marinate with 1 teaspoon soy sauce, 1 teaspoon sake, and ½ teaspoon of sugar.
- To julienne the carrots, cut them into 2-inch lengths, and then slice them lengthwise into 1/10-inch (3mm) thick slices. Line up the slices and slice them into 1/10-inch thick sticks.
- Fill a medium bowl with water and mix in 1 tablespoon of vinegar. Peel the burdock in sections and cut off 2-inch lengths, adding each piece to the acidic water immediately.
- Take a piece of burdock and slice it lengthwise into 1/20-inch (1.5mm) thick slices (a sharp mandoline can help).
- Line the slices up and julienne into 1/20-inch sticks. Return the julienned burdock to the acidic water and repeat with another piece.
- Prepare the seasoning by mixing together ¼ cup sake, 1 teaspoon soy sauce, ½ teaspoon sugar, and ¼ teaspoon of salt.
- Heat a frying pan over medium-high heat and add the oil. Add the marinated chicken in a single layer and fry until browned on one side, and then stir fry until the fat from the skin has mostly rendered out.
- Drain the burdock and add it to the pan along with the carrots. Saute until everything is well coated with oil from the chicken (about 1 minute).
- Add the seasoning mixture and cover with a lid. Steam the kinpira for 1 minute.
- Remove the lid and continue sautéing, stirring constantly until all the liquid has evaporated.
- Plate the kinpira gobo and garnish with some toasted sesame seeds.
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Overall Rating
5.0
6 reviews
Excellent
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