Kinpira Gobo (Braised Carrot & Burdock Root)
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.
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Ingredients
- 1 gobo (burdock root)
- ⅓ carrot
- 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
- 2 tsp sesame oil (roasted)
- 1 Tbsp toasted white sesame seeds
- Ichimi Togarashi (Japanese chili pepper) (optional)
Seasonings:
- ¾ cup dashi (Japanese soup stock; click to learn more) (use kombu dashi for vegetarian)
- 2 Tbsp sake
- 1 Tbsp sugar
- 1 Tbsp mirin
- 1½ Tbsp soy sauce
Garnish:
- Korean Chili Thread (optional)
Instructions
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Gather all the ingredients.
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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.
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Cut carrots into matchbox strips.
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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.
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Add the ingredients for the seasonings and cook until most of liquid evaporates.
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When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi.
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.