Kinpira Gobo

Name: Kinpira Gobo
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 250g Burdock Root, gobo, peeled and julienned; 1 small Carrots, about 80 g, julienned; 1 tbsp Sesame Oil; 1 small Dried Red Chili, thinly sliced; or 1/2 tsp red pepper flakes; 1 tbsp Sake; 1 tbsp Mirin; 1 1/2 tbsp Soy Sauce; 1 tsp Sugar; 2 tbsp Water; 1 tsp White Sesame Seeds, toasted

Kinpira Gobo is a classic Japanese side dish of crunchy burdock root and sweet carrots sautéed in a savory-sweet glaze with a gentle chili kick. The vegetables are cooked until tender-crisp and coated in a glossy sauce of sake, mirin, soy, and sugar, then finished with nutty toasted sesame for aroma. It’s simple, comforting, and perfect alongside rice or as part of a bento.

Kinpira Gobo is a classic Japanese side dish of crunchy burdock root and sweet carrots sautéed in a savory-sweet glaze with a gent... Show more

Traditional Japanese Recipe

Health Grade

B- · Healthy

Rating

4.1

Time

25 min

Price

0,57 €

Calories

108 kcal

vegan

budget

low calorie

quick

easy

meal prep

Method

Prep the vegetables

Scrub the Burdock Root (gobo) well, peel or scrape off any rough skin, then cut it into thin matchsticks. Trim the Carrots into the same size so they cook evenly.

Soak the burdock

Put the cut burdock in a bowl, cover it with Water, and soak for 5 minutes. Drain it well and shake off any excess moisture so it is ready to fry.

Stir-fry the vegetables

Heat the Sesame Oil in a large skillet over medium heat. Add the Dried Red Chili and let it sizzle briefly until fragrant, then add the burdock and carrot and stir-fry for 4 to 5 minutes until everything looks glossy and just starts to soften.

Season and reduce

Pour in the Sake, Mirin, Soy Sauce, Sugar, and the remaining 2 tbsp water. Stir well, then simmer for 3 to 4 minutes until the liquid is almost gone and the vegetables are coated in a shiny glaze.

Finish and serve

Transfer the kinpira to a serving dish and finish with toasted White Sesame Seeds. Serve warm or at room temperature, with the glaze clinging lightly to the strands.