If you're looking to add more vegetables to your diet or simply want to explore new flavors, Kinpira Gobo is a great choice. It is a traditional Japanese side dish that is not only delicious, but also packed with nutrients and has a unique texture.
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What is Kinpira Gobo?
Kinpira Gobo is a popular and traditional Japanese dish made with burdock root that is stir-fried and seasoned with mirin, sugar, and soy sauce. Kinpira refers to "shredded ingredients that are stir-fried in a sweet and savory sauce made with mirin, sugar, and soy sauce," and Gobo means burdock root. This dish has a unique flavor and texture that can be described as sweet, slightly spicy, and crunchy.
This dish is an excellent way to incorporate more vegetables into your diet and enjoy the health benefits of burdock root. It can be served hot or cold and is delicious on its own or as a side dish with rice or other Japanese dishes. It is also a popular item in bento (lunch boxes) as it keeps well and is easy to transport.
Give it a try and discover for yourself why it is a staple in Japanese cuisine!
Health benefits
Kinpira gobo is a nutritious dish. Burdock root is known to have anti-inflammatory and antioxidant properties, which may help reduce the risk of chronic diseases. Additionally, the dish is high in fiber, which can promote healthy digestion and help lower cholesterol levels.
Furthermore, it is low in calories, making it an excellent choice for anyone looking to maintain a healthy diet. This vegetable is one that you should definitely consider adding to your daily diet.
Preparing burdock root
To prepare burdock root, follow these steps:
- Wash the dirt off: Remove the dirt from the burdock root just before cooking. Washing it off beforehand can reduce its flavor.
- Lightly scrape off the surface: The most flavorful part of the burdock root is located near the skin, so be careful not to peel away too much. In Japan, it's common to use the back of a knife or wrap aluminum foil around the root and rub the skin off.
- Immediately soak in water after cutting: After cutting the burdock root, soak it in water for 30 seconds to 1 minute to remove its bitterness and prevent discoloration. However, don't soak it for too long, as this can cause the root to lose its flavor.
Ingredients other than burdock root
Typically, kinpira gobo is made with carrots, toasted sesame seeds, and chili peppers, in addition to burdock root. To maintain a consistent texture and enhance the appearance of the dish, it is recommended to cut the carrots into the same shape as the burdock root. Sesame seeds and chili peppers provide accents in both texture and flavor, and can be added according to personal preference.
Other burdock root dishes
In Japan, there are many other dishes that feature burdock root, such as Amakara Gobo (sweet and savory burdock root), Gobo Salad (burdock root salad), Tataki Gobo (pounded burdock root), and Gobo no Nikumaki (burdock root wrapped with meat). Burdock root is even used as a sandwich filling.
If you try kinpira gobo and find that you don't like the flavor of burdock root, I highly recommend trying Gobo Salad next. This dish preserves the texture and nutritional benefits of burdock root while toning down its strong flavor. It is also one of my favorite burdock root dishes.
To learn more about "Gobo Salad."
Ingredients
- 1 (5.3oz./150g) burdock root
- ⅓ (1.77oz./50g) carrot
- 1 Tbsp sesame oil (or oil)
- ⅓ chili pepper (A, optional)
- 1 Tbsp sake (A)
- 1 Tbsp sugar (A)
- 1 Tbsp mirin (A)
- 1 ½ Tbsp soy sauce (A)
- 1 tsp toasted sesame seeds (optional)
Step-by-step instructions
🕒 Total 15 mins
Step 1
Thoroughly wash the burdock root to remove any dirt. Then, use the back of a knife to scrape off the skin, or wrap the burdock in aluminum foil and rub the skin off.
Step 2
Cut the burdock root diagonally into pieces that are 2 inches (5cm) long and 0.08 inch (2mm) wide. Then, slice each piece into thin strips.
Step 3
Soak the burdock root in water for 1 minute. After soaking, drain it using a colander.
Step 4
Cut the carrot into thin strips that are the same size as the burdock root strips. Slice the chili pepper into rounds (discard the seeds).
Step 5
Heat the sesame oil in a pan. Once the pan is hot, add the burdock root and carrot and stir-fry over medium heat until they become tender.
Step 6
Add A (chili pepper, sake, sugar, mirin, soy sauce) to the pan and simmer until the liquid is almost reduced.
Step 7
Serve in a bowl and sprinkle with toasted sesame seeds (optional).
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
To ensure that burdock root is enjoyed without any unwanted bitterness, it is important to prepare it properly. For detailed information on how to prepare burdock root, please refer to the section titled "Preparing Burdock Root" on this page.
Recipe Card
Kinpira Gobo (Burdock Root Stir-Fry)
Ingredients
- 1 (5.3oz./150g) burdock root
- ⅓ (1.77oz./50g) carrot
- 1 Tbsp sesame oil (or oil)
- ⅓ chili pepper (A, optional)
- 1 Tbsp sake (A)
- 1 Tbsp sugar (A)
- 1 Tbsp mirin (A)
- 1 ½ Tbsp soy sauce (A)
- 1 tsp toasted sesame seeds (optional)
Instructions
- Thoroughly wash the burdock root to remove any dirt. Then, use the back of a knife to scrape off the skin, or wrap the burdock in aluminum foil and rub the skin off.
- Cut the burdock root diagonally into pieces that are 2 inches (5cm) long and 0.08 inch (2mm) wide. Then, slice each piece into thin strips.
- Soak the burdock root in water for 1 minute. After soaking, drain it using a colander.
- Cut the carrot into thin strips that are the same size as the burdock root strips. Slice the chili pepper into rounds (discard the seeds).
- Heat the sesame oil in a pan. Once the pan is hot, add the burdock root and carrot and stir-fry over medium heat until they become tender.
- Add A (chili pepper, sake, sugar, mirin, soy sauce) to the pan and simmer until the liquid is almost reduced.
- Serve in a bowl and sprinkle with toasted sesame seeds (optional).
Notes
- You can store it in the refrigerator for up to 3 days.
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