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 is a traditional Japanese dish often enjoyed at home and you might be familiar with it since it’s typically served in bento boxes from Japanese markets. It’s really easy to cook if you have all the ingredients (and these are very common ingredients for Japanese households).
The most tedious part is that you have to julienne both gobo (burdock root) and carrot, and if you are not used to chopping veggies, it might be challenging (but of course you don’t have to be so precise).
Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce. The most common ingredients used for Kinpira is gobo and carrot, but lotus root is another common ingredient for this cooking style. My recipe is a very simple one that children can enjoy. It’s optional to add chili to make this dish spicy which also tastes really delicious.
Kinpira Gobo (Braised Burdock Root)
- Shave off gobo's skin with the back of a knife. Then thinly slice diagonally that each slice is about 2 inches (5 cm) in length. Then collect some of the slices and cut them into thin strips. Soak the gobo strips in water for 10 minutes and rinse them under cold water.
- Cut carrots into thin strips (same as gobo, but no need to soak).
- In a frying pan, heat the sesame oil over medium-high heat and stir fry gobo for 3-5 minutes. Then add the carrot and continue to stir fry until tender.
- Add the seasonings (in the order listed) and cook until most of the cooking liquid evaporates.
- Sprinkle sesame seeds. If you can get Korean chili thread, use it for garnish.
- 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.