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.
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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
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 (5cm) 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
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