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.
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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.
A guide to preparing gobo
Gobo requires the following preparations before use:
- Remove the dirt: Gobo usually has soil adhering to it, so wash off the dirt just before cooking.
- 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.
- 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.
📋Step-by-step recipe
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
Instructions
🕒 Total: 15 mins
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.
Step 2
Cut the gobo diagonally into thin pieces about 2 inches (5 cm) long, and slice each piece into thin strips.
Step 3
Soak the gobo strips in water for a minute, then drain them in a colander.
Step 4
Cut carrot into thin strips of a similar size to the gobo strips. Slice chili pepper into rounds, then remove the seeds.
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.
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.
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 (Burdock Root Stir-Fry)
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
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.
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