Kinpira Gobo (Braised Burdock Root)
User Reviews
5
Kinpira Gobo (Braised Burdock Root)
Description
This Kinpira Gobo recipe begins by peeling and slicing burdock root into thin strips to match julienned carrots, ensuring even cooking. The vegetables are stir-fried in toasted sesame oil with a dried chili to build aroma and subtle spice. A mixture of tsuyu sauce, sake, chicken bouillon, and brown sugar creates a balanced braising liquid that infuses the roots with umami, sweetness, and depth. Soy sauce and mirin are added later for seasoning and shine, with white sesame seeds incorporated for texture and nutty flavor.
The dish is cooked until the braising liquid fully reduces, coating the vegetables with a glossy glaze and tender-crisp texture. It is served as a flavorful side or accompaniment in a Japanese meal, pairing well with rice and protein dishes.
Leftover Kinpira Gobo stores well refrigerated for 3-4 days and freezes in portions up to one month, making it versatile for meal prep. Defrost gently before serving to preserve texture.
Ingredients
- 200 g burdock root gobo
- 100 g carrot
- 1 dried red chili pepper optional
- 1 tbsp tsuyu sauce see how to make your own tsuyu sauce here
- 1 tbsp sake
- ½ tsp chicken bouillon powder or plant-based alternative, Chinese-style, granules
- 1 tbsp light brown sugar
- 1 tbsp sesame oil toasted
- 1 ½ tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp white sesame seeds
Instructions
- Wash 200 g burdock root (gobo) thoroughly and scrape off the skin using the back of a knife.
- Cut the burdock root into thin diagonal slices and then each slice into thin strips (julienne). They should be about 5cm long and 3-4mm thick.
- Soak the julienned burdock root in a bowl of cold water for 5 minutes.
- Peel and julienne 100 g carrot, the pieces should be the same size as the gobo. Then deseed 1 dried red chili pepper and thinly slice.
- In a small bowl, mix the 1 tbsp tsuyu sauce, 1 tbsp sake, ½ tsp Chinese-style chicken bouillon powder (granules) and 1 tbsp light brown sugar until completely dissolved. Set aside for later.
- Heat a pan on medium-high and drizzle in 1 tbsp toasted sesame oil. Add the dry chili to the pan and fry until fragrant.
- Add the carrot and burdock root and fry for a few minutes until slightly softened.
- Pour in the bowl of sauce from earlier and turn the heat up to high. Fry until the liquid is reduced completely.
- Add 1 ½ tbsp soy sauce and fry until reduced.
- Finally add 1 tbsp mirin and stir fry everything together until all the sauce has completely reduced/absorbed into the ingredients.
- Turn off the heat, add 1 tbsp white sesame seeds and mix well.
- Serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator; use within 3-4 days for best flavor.
- Kinpira Gobo can be frozen in individual portions for up to 1 month; defrost at room temperature or in the fridge before reheating.
- For quick thawing, microwave portions for 30 seconds at 500W.
User Reviews
Overall Rating
5
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