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Home » Recipes » Side Dishes (Appetizer)

Kinpira Gobo (Burdock Root Stir-Fry)

Published: Mar 29, 2023 | Modified: May 3, 2025 By Ryo Hikita | Leave a Comment

If you are looking to add vegetables to your diet or want to explore new flavors, Kinpira Gobo is a perfect choice. It is a traditional Japanese side dish that is not only delicious but also packed with nutrients and has a unique texture.

↓ Step-by-Step Recipe  

kinpira-gobo-1
Jump to:
  • What is Kinpira Gobo?
  • Health benefits
  • A guide to preparing gobo
  • Exploring other gobo dishes
  • 📋Step-by-step recipe
  • Tips on how to make
  • Recipe card

What is Kinpira Gobo?

Kinpira Gobo is a traditional Japanese dish made with burdock root that is stir-fried and flavored with Japanese seasonings. "Kinpira" refers to shredded ingredients that are stir-fried in sweet and savory seasonings, such as mirin, sugar, and soy sauce, and "Gobo" means burdock root. It has a unique flavor and texture that can be described as subtly sweet, slightly spicy, and crunchy.

This dish is an excellent choice for incorporating vegetables into your meal and enjoying the health benefits of gobo. It tastes delicious whether served warm or chilled. It is also a popular option for bento (lunch boxes), as it keeps well for a reasonable period.

Health benefits

Kinpira gobo is a dish with excellent health benefits. Gobo, a key ingredient in this dish, is known for its anti-inflammatory and antioxidant properties, which may help reduce the risk of chronic diseases. Additionally, it is high in fiber, which can promote healthy digestion and help lower cholesterol levels.

This vegetable is also low in calories, making it a great choice for those looking to maintain a healthy diet. It is definitely worth including in your daily meals.

gobo (burdock root)

A guide to preparing gobo

Gobo requires the following preparations before use:

  1. Remove the dirt: Gobo usually has soil adhering to it, so wash off the dirt just before cooking.
  2. Lightly scrape off the surface: This is done to remove the earthy taste from gobo. In Japan, it is common to use the back of a knife or wrap aluminum foil around the gobo and rub off the skin. However, the most flavorful part of gobo is close to the skin, so be careful not to peel too much.
  3. Soak immediately after cutting: This process can remove harshness from the gobo and prevent discoloration. After cutting, soak the slices in water for about a minute. It is important not to soak them for too long, as the flavor may be lost.

To enjoy gobo at its best, it is important to prepare it properly.

Exploring other gobo dishes

In Japan, there are various dishes that feature gobo, 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).

After you try this dish and find the flavor of gobo too strong, I highly recommend trying "Gobo Salad" next. It allows you to enjoy the gobo's texture while toning down its intense flavor.

kinpira-gobo-2

📋Step-by-step recipe

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Recipe Card

Ingredients

Servings: 3

US Customary - Metric
  • 1 gobo (burdock root) (about 5.3 oz/150 g)
  • 1.8 oz carrot
  • 1 Tbsp toasted sesame oil (neutral oil can be substituted)
  • ⅓ chili pepper

Seasonings:

  • 1 Tbsp sake
  • 1 Tbsp mirin
  • ½ Tbsp sugar
  • 1 ½ Tbsp soy sauce

Topping:

  • 1 tsp toasted sesame seeds
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Instructions

🕒 Total: 15 mins mins
kinpira-gobo_1

Step 1
Thoroughly wash gobo to remove any dirt. Then, lightly scrape off the skin using the back of a knife or by wrapping it in aluminum foil.


kinpira-gobo_2

Step 2
Cut the gobo diagonally into thin pieces about 2 inches (5 cm) long, and slice each piece into thin strips.


kinpira-gobo_3

Step 3
Soak the gobo strips in water for a minute, then drain them in a colander.


kinpira-gobo_4

Step 4
Cut carrot into thin strips of a similar size to the gobo strips. Slice chili pepper into rounds, then remove the seeds.


kinpira-gobo_5

Step 5
Heat sesame oil in a pan. Once the pan is hot, add the gobo and carrot strips and stir-fry over medium heat until tender.


kinpira-gobo_6

Step 6
Add the chili pepper and seasonings (sake, mirin, sugar, and soy sauce) to the pan, and let it simmer until the liquid has almost reduced.


kinpira-gobo_7

Step 7
Serve in bowls and sprinkle with toasted sesame seeds to taste.


To store

You can store it in the refrigerator for up to 3 days.

Tips on how to make

  • To enjoy gobo at its best, it is important to prepare it properly according to the recipe. If you want to learn more about how to prepare gobo, please refer to the 'A Guide to Preparing Gobo' section.

If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.

Recipe card

kinpira gobo

Kinpira Gobo (Burdock Root Stir-Fry)

If you are looking to add vegetables to your diet or want to explore new flavors, Kinpira Gobo is a perfect choice. It is a traditional Japanese side dish that is not only delicious but also packed with nutrients and has a unique texture.
No ratings yet
Print Recipe Pin Recipe
Prep Time: 9 minutes mins
Cook Time: 6 minutes mins
Total Time: 15 minutes mins
Servings: 3

Ingredients
 
 

  • 1 gobo (burdock root) (about 5.3 oz/150 g)
  • 1.8 oz carrot
  • 1 Tbsp toasted sesame oil (neutral oil can be substituted)
  • ⅓ chili pepper

Seasonings:

  • 1 Tbsp sake
  • 1 Tbsp mirin
  • ½ Tbsp sugar
  • 1 ½ Tbsp soy sauce

Topping:

  • 1 tsp toasted sesame seeds
Prevent your screen from going dark

Instructions
 

  • Thoroughly wash gobo to remove any dirt. Then, lightly scrape off the skin using the back of a knife or by wrapping it in aluminum foil.
  • Cut the gobo diagonally into thin pieces about 2 inches (5 cm) long, and slice each piece into thin strips.
  • Soak the gobo strips in water for a minute, then drain them in a colander.
  • Cut carrot into thin strips of a similar size to the gobo strips. Slice chili pepper into rounds, then remove the seeds.
  • Heat sesame oil in a pan. Once the pan is hot, add the gobo and carrot strips and stir-fry over medium heat until tender.
  • Add the chili pepper and seasonings (sake, mirin, sugar, and soy sauce) to the pan, and let it simmer until the liquid has almost reduced.
  • Serve in bowls and sprinkle with toasted sesame seeds to taste.

Notes

  • You can store it in the refrigerator for up to 3 days.

Nutrition

Calories: 118kcal
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Plant-Based, Quick, Side Dishes, Traditional, Vegetable
Keyword: burdock root
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.

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Ryo-Hikita_UmamiPot

Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I would like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

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