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Kinpira Gobo
5 from 2 votes

Kinpira Gobo

Kinpira gobo is a Japanese recipe consisting of Great Burdock root that is sautéed and simmered, and served as a side dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Course: Side Dish
Cuisine: Asian, Japanese, Vegan

Ingredients

  • 2 gobo root (Great Burdock root)
  • 2 carrot
  • 2 tablespoons mirin (or a mixture of sake, water and sugar)
  • 2 tablespoons sugar
  • 4 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon dried chili flakes (optional)

Instructions

    Cup of Yum
  1. Peel gobo root with a peeler. Cut 2-inch (5cm) long sections. Cut them in matchsticks of about ⅛-inch (2mm) thick.
  2. Immerse them in water for 30 minutes to slightly soften and remove the oxidation. For those in a hurry, it is possible to immerse them in water for a few minutes, change the water and re-soak for a few minutes.
  3. Meanwhile, peel the carrots and cut into matchsticks also the same length and thickness.
  4. Heat the sesame oil in a wok or large skillet over high heat.
  5. When the oil is hot, add the gobo root and carrots. Toss to coat.
  6. Add the dried chili flakes (optional).
  7. Add the sugar, mirin (or sake with vinegar rice), soy sauce. Cook for 2 minutes over medium heat.
  8. Then add ½ cup (120ml) of water and stir. Cook until liquid is evaporated.
  9. Check gobo and carrot. If they are still crunchy, continue to cook, adding a little water and soy sauce.