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Kinpira Gobo (Braised Burdock Root)
4.7 from 185 votes

Kinpira Gobo (Braised Burdock Root)

Kinpira Gobo is a Japanese side dish featuring burdock root and carrots sliced into thin strips, sautéed in toasted sesame oil, and braised with a savory-sweet mixture of soy sauce, mirin, sake, and sugar. The addition of toasted sesame seeds and optional dried chili adds aroma and a gentle heat.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 (as
Calories: 139 kcal
Course: Side Dish
Cuisine: Japanese

Ingredients

  • 1 burdock root 9.5 oz, 270 g, aka gobo
  • ⅓ carrot (2.5 oz, 70 g)
  • 1½ Tbsp sesame oil toasted
For the Seasonings
  • 1 Tbsp sugar
  • 1 Tbsp sake
  • 1 Tbsp mirin
  • 1½ Tbsp soy sauce
  • 1 dried red chili pepper (optional)
For the Garnish
  • 2 tsp white sesame seeds toasted

Instructions

    Cup of Yum
  1. Gather all the ingredients. I recommend measuring the seasonings ahead of time, combining the sake, mirin, and soy sauce in one bowl.
To Prepare the Vegetables
  1. Try to select a burdock root without dark rings, which is the sign of an old gobo. Unfortunately, I don‘t always find the freshest gobo from local grocery stores (see the image below). Use the back of a knife to scrape off the skin of 1 gobo (burdock root). The gobo‘s flavor is right under the skin and you don‘t want to remove that with a vegetable peeler.
  2. Next, thinly slice the gobo diagonally, about 2 inches (5 cm) long per slice. Then, stack a few slices at a time and cut them into thin julienne strips. Tip: Thinner strips will cook faster.
  3. Soak the gobo strips in water for 10 minutes, changing the water halfway. After 10 minutes, rinse them under cold water and drain well.
  4. Meanwhile, peel and cut ⅓ carrot into thin 2-inch (5-cm) slabs. Then, cut them into thin julienne strips.
  5. Cut off the stem end of 1 dried red chili pepper and shake it to remove the seeds. Then, cut into thin rounds. If you want to make it spicy, add the seeds. In Japanese cooking, we usually discard the seeds.
To Cook the Ingredients
  1. Heat a large frying pan over medium heat. When it‘s hot, 1½ Tbsp toasted sesame oil. Then, add the gobo.
  2. Stir-fry until almost tender, roughly 2–3 minutes. If your gobo pieces are thicker, stir-fry for longer or optionally add ¾ cup Dashi or Vegan Dashi and simmer the gobo. When the gobo is 50–60% cooked through, add the carrot.
  3. Continue to stir-fry until both vegetables are tender.
  4. To the pan, add 1 Tbsp sugar, 1 Tbsp sake, 1 Tbsp mirin, and 1½ Tbsp soy sauce.
  5. When the vegetables are coated well with the seasoning, add the chili pepper (optional). Cook until the liquid evaporates.
  6. Sprinkle 2 tsp toasted white sesame seeds and quickly toss all together. Serve the dish into individual bowls or a large bowl/plate.
To Store
  1. You can keep the leftovers in an airtight container and store in the refrigerator for 3–4 days or in the freezer for a month.

Nutrition Information

Calories 139kcal (7%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 2g (10%) Sodium 376mg (16%) Potassium 272mg (6%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 2957IU (59%) Vitamin C 3mg (3%) Calcium 43mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 (as

Amount Per Serving

Calories 139

% Daily Value*

Calories 139kcal 7%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Sodium 376mg 16%
Potassium 272mg 6%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 2957IU 59%
Vitamin C 3mg 3%
Calcium 43mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.