Kinpira Gobo (Braised Burdock Root) きんぴらごぼう

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  • Kinpira Gobo with carrot in a small dish.

    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 box 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 Gobo in a small bowl.

    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 in a bowl.

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    4.41 from 15 votes
    Kinpira Gobo
    Kinpira Gobo (Braised Carrot & Burdock Root)
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     
    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 box from Japanese markets.
    Course: Appetizer, Side Dish
    Cuisine: Japanese
    Keyword: gobo, kinpira
    Servings: 4 as side dish
    Ingredients
    Seasonings:
    Garnish:
    Instructions
    1. Gather all the ingredients.

      Kinpira Gobo Ingredients
    2. Peel gobo’s skin with peeler or traditionally we scrape (peel) the skin off with the back of kitchen knife. Then diagonally slice thinly so that each piece is about 2 inch length. Then collect some of the slices and cut into thin matchbox strips. Soak the gobo in water or vinegar water (just one drop of vinegar would do). Change water a couple of times until the water becomes clean. Then leave the gobo in water until you are ready to stir fry.
      Kinpira Gobo 1
    3. Cut carrots into matchbox strips.
    4. In a frying pan, heat the oil over medium high heat and stir fry gobo first. Then add carrot next after you cook gobo for a few minutes.
      Kinpira Gobo 2
    5. Add the ingredients for the seasonings and cook until most of liquid evaporates.
      Kinpira Gobo 3
    6. When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi.
      Kinpira Gobo 4
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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  • Gyoza served on a plate.
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