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.
Ingredients
- 1 (5.3oz./150g) gobo (burdock root)
- 1.8 oz. (50g) carrot
- 1 Tbsp sesame oil (neutral oil can be substituted)
- ⅓ chili pepper
- 1 tsp toasted sesame seeds (optional)
Seasonings:
- 1 Tbsp sake
- 1 Tbsp mirin
- ½ Tbsp sugar
- 1 ½ Tbsp soy sauce
Instructions
- Thoroughly wash the gobo to remove any dirt. Then, lightly scrape off the skin using the back of a knife or by wrapping aluminum foil around it.
- Cut the gobo diagonally into 2 inch (5cm) thin pieces, and slice each piece into thin strips.
- Soak the gobo strips in water for a minute. After soaking, drain them in a colander.
- Cut the carrot into thin strips of the same size as the gobo strips. Slice the chili pepper into rounds (and remove the seeds).
- Heat the sesame oil in a pan. Once the pan is hot, add the gobo and carrot strips and stir-fry over medium heat until they become tender.
- Add the chili pepper and the seasonings (sake, mirin, sugar, and soy sauce) to the pan, and let simmer until the liquid is almost reduced.
- Serve in each bowl and sprinkle with toasted sesame seeds, if desired.
Notes
- You can store it in the refrigerator for up to 3 days.
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