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A bowl of Kinpira Gobo (Braised Burdock Root), a classic Japanese dish featuring sautéed burdock root and carrots, sits on a wooden table with chopsticks beside it.

Kinpira Gobo (Braised Burdock Root)

by Namiko Hirasawa Chen
You'll love this classic Japanese burdock root side dish. I julienne the gobo and carrot, then stir-fry and braise them in a savory soy-mirin glaze. Ready in 30 minutes and perfect for meal prep or bento.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 (as a side)

Ingredients

Servings: 4 (as a side)

For the Seasonings

For the Garnish

Instructions

  • Gather all the ingredients.
    Six small bowls with sauces, vinegar, sugar, and sesame seeds are arranged above two long burdock roots and a piece of carrot on a light wooden surface—perfect ingredients for preparing Kinpira Gobo (Braised Burdock Root).

To Prepare the Vegetables

  • Select 1 gobo (burdock root) without dark rings, the sign of an old gobo. (I don‘t always find the freshest ones in local markets.) Scrape off the skin with the back of a knife.
    Nami's Tip: The gobo‘s flavor is right under the skin, so do not remove that with a vegetable peeler.
    Two images: Left shows hands holding two pieces of burdock root, a key ingredient in Kinpira Gobo (Braised Burdock Root). Right shows a hand scraping the skin off a burdock root with a large knife on a wooden cutting board.
  • Slice it diagonally into thin 2-inch (5-cm) slabs. Stack a few slabs at a time and cut them lengthwise into thin julienne strips. Soak them in water for 10 minutes, changing the water halfway.
    Nami's Tip: Thinner strips cook faster.
    Three images show hands slicing burdock root for Kinpira Gobo (Braised Burdock Root): first into thin rounds, then into matchsticks, and finally the matchsticks soaking in a clear bowl of water.
  • Peel and cut ⅓ carrot into thin 2-inch (5-cm) slabs, then into thin julienne strips.
    Two images side by side: hands slicing carrot sticks on a wooden cutting board, then finely julienning the carrot sticks with a knife—preparation steps often used when making Kinpira Gobo (Braised Burdock Root).
  • Cut off the stem end of 1 dried red chili pepper and shake out the seeds. Cut it into thin rounds. Rinse the gobo under cold water and drain well.
    Nami's Tip: We usually discard the chili seeds in Japanese cooking. Keep them if you like it spicier.
    On the left, chopped red chili peppers with seeds on a wooden board. On the right, thinly sliced white root vegetables—perfect for making Kinpira Gobo (Braised Burdock Root)—rest in a mesh strainer over a glass bowl.

To Cook the Ingredients

  • Heat a large frying pan over medium heat. Add 1½ Tbsp toasted sesame oil, then the gobo. Stir-fry about 2–3 minutes, until halfway softened and almost tender.
    Three steps show a skillet: oil being added, shredded potatoes cooking, and then being stirred with chopsticks as they brown, much like the careful method used when preparing Kinpira Gobo (Braised Burdock Root).
  • Add the carrot and stir-fry until both vegetables are tender, about 2–3 minutes.
    Nami's Tip: Stir-fry the gobo strips longer if they are thick, or add ¾ cup Dashi or Vegan Dashi and simmer.
    Two photos show a skillet on a stove as Kinpira Gobo (Braised Burdock Root) comes together. Left: matchstick-cut carrots are added to sautéed burdock root. Right: the vegetables are being mixed together with chopsticks.
  • Add 1 Tbsp sugar, 1 Tbsp sake, 1 Tbsp mirin, and 1½ Tbsp soy sauce. Toss to coat the vegetables with the seasoning.
    Three photos show julienned vegetables cooking in a pan, featuring the classic preparation of Kinpira Gobo (Braised Burdock Root). Water, then soy sauce, are being added by hand in the first two frames. The final image shows the vegetables being mixed with chopsticks.

To Serve

  • Add the chili pepper (optional). Cook until the liquid evaporates. Sprinkle 2 tsp toasted white sesame seeds and quickly toss together. Serve in individual bowls or a large serving bowl or plate.
    Three images show making Kinpira Gobo (Braised Burdock Root): adding chili to sautéed burdock and carrot strips, sprinkling sesame seeds, then serving the finished dish in a small bowl with chopsticks.

To Store

  • Keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days or in the freezer for up to a month.

Notes

Variations
  • Try lotus root. Swap in renkon for the veggies here and follow the same kinpira method and sauce for a different crunch.
  • Boost the nutty flavor. Stir in extra sesame seeds right before serving for more aroma and crunch.
  • Swap in Japanese seven spice. Shichimi togarashi is a spice blend that adds depth of flavor. Use it in place of the dried chili pepper.
  • Add a protein. Use the same kinpira sauté-then-simmer method with thin-sliced beef or pork (belly or loin), minced chicken, chikuwa fish cakes, or fried tofu pouches (aburaage).
  • Make carrots the star. Skip the burdock root and make carrot kinpira instead.

Nutrition

Calories: 139kcal, Carbohydrates: 18g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 376mg, Potassium: 272mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2957IU, Vitamin C: 3mg, Calcium: 43mg, Iron: 1mg

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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