Kinpira Gobo (Seasoned Burdock Root)
きんぴら ごぼう / 金平 牛蒡
Kinpira gobo is a savory and sweet side dish made of gobo root, or burdock root, commonly found on Japanese restaurant menus. It's made in the style of kinpira, which is a cooking style involving sauteeing and simmering, typically of root vegetables like gobo, carrots, potatoes, or the like. This dish is easy to make, but the chopping of the gobo root can be somewhat time-consuming.
- 1 medium-sized burdock root (gobo ごぼう)
- 1 carrot
- 3 tbsp of vegetable oil for frying
- 2 tbsp of soy sauce
- 2 tbsp of sake
- 1 tbsp of mirin
- 2 tbsp of sugar
- splash of water
- glug of sesame oil
- pinch of Japanese 7-spice blend (shichimi togarashi) or chili pepper as a substitute
- pinch of roasted sesame seeds for garnish
- Peel the skin from the burdock (gobo) and cut into segments about 2-3" in length. Soak the segments in cold water for 5 to 10 minutes -- this supposedly improves the taste of the gobo.
- Peel and julienne the carrot. Remove the gobo from water and julienne.
- Mix the soy sauce, sake, mirin and sugar well.
- Bring a pan to medium high heat; add the vegetable oil. Saute for 3 minutes, until the gobo is tender.
- Add the carrot to the gobo, then add the soy sauce mixture to the pan and turn down the heat to low. Add a splash of water. Continue to saute uncovered, stirring, until almost all of the liquid is gone. Taste the gobo for texture - you may need to cook a bit longer if too tough.
- Remove the pan from heat and add a bit of sesame oil, stirring well. Then add a pinch of 7-spice blend (shichimi togarashi). Taste and add more spice if necessary. Serve in a bowl garnished with the whole, roasted sesame seeds.
Serving Size: 3-4
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Preparation Time: 30 minutes