Kinpira Gobo

Kinpira Gobo

Shredded burdock root and carrot stir-fried until crisp-tender with a savory-sweet glaze.

Total 30 min Makes 4 servings Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Sesame

This Japanese side dish pairs earthy burdock root with sweet carrot in a glossy soy-sesame glaze with a touch of chile heat. Quick-cooked over high heat to keep the vegetables crisp, it's a staple of bento boxes and home-style meals, served chilled or at room temperature.

Ingredients

  • 1 pound burdock root (gobo), peeled and julienned
  • 1 medium carrot, julienned
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon dried red chile flakes (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 tablespoon granulated sugar
  • 1/2 cup water
  • 1 tablespoon toasted sesame seeds
  • 1 scallion, thinly sliced (optional, for garnish)

Method

  1. Peel the burdock root and slice into thin matchsticks, about 2 to 3 inches long. Place in a bowl of water with a splash of vinegar to prevent browning while you prep the carrot.

  2. Julienne the carrot into matchsticks similar in size to the burdock.

  3. Drain the burdock well and pat dry with a towel.

  4. Heat the vegetable oil and sesame oil in a 9-inch skillet over medium-high heat until shimmering.

  5. Add the burdock and chile flakes, if using, and stir-fry for 2 to 3 minutes until the burdock turns slightly translucent at the edges.

  6. Add the carrot and stir-fry for 2 minutes more, tossing frequently.

  7. Stir in the soy sauce, mirin, sake, sugar, and water. Bring to a simmer.

  8. Reduce heat to medium and simmer, stirring occasionally, until the liquid reduces to a glossy glaze that coats the vegetables, 5 to 6 minutes.

  9. Remove from heat and sprinkle with toasted sesame seeds, tossing to coat evenly.

  10. Let cool to room temperature or chill before serving; garnish with sliced scallion if desired.

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    Kinpira Gobo

    This Japanese side dish pairs earthy burdock root with sweet carrot in a glossy soy-sesame glaze with a touch of chile heat. Quick-cooked over high heat to keep the vegetables crisp, it's a staple of bento boxes and home-style meals, served chilled or at room temperature.

    30 min 4 servings 110 cal

    Ingredients

    • 1 pound burdock root (gobo), peeled and julienned
    • 1 medium carrot, julienned
    • 1 tablespoon vegetable oil
    • 1 teaspoon toasted sesame oil
    • 1/4 teaspoon dried red chile flakes (optional)
    • 2 tablespoons soy sauce
    • 1 tablespoon mirin
    • 1 tablespoon sake
    • 1 tablespoon granulated sugar
    • 1/2 cup water
    • 1 tablespoon toasted sesame seeds
    • 1 scallion, thinly sliced (optional, for garnish)

    Method

    1. 1

      Peel the burdock root and slice into thin matchsticks, about 2 to 3 inches long. Place in a bowl of water with a splash of vinegar to prevent browning while you prep the carrot.

    2. 2

      Julienne the carrot into matchsticks similar in size to the burdock.

    3. 3

      Drain the burdock well and pat dry with a towel.

    4. 4

      Heat the vegetable oil and sesame oil in a 9-inch skillet over medium-high heat until shimmering.

    5. 5

      Add the burdock and chile flakes, if using, and stir-fry for 2 to 3 minutes until the burdock turns slightly translucent at the edges.

    6. 6

      Add the carrot and stir-fry for 2 minutes more, tossing frequently.

    7. 7

      Stir in the soy sauce, mirin, sake, sugar, and water. Bring to a simmer.

    8. 8

      Reduce heat to medium and simmer, stirring occasionally, until the liquid reduces to a glossy glaze that coats the vegetables, 5 to 6 minutes.

    9. 9

      Remove from heat and sprinkle with toasted sesame seeds, tossing to coat evenly.

    10. 10

      Let cool to room temperature or chill before serving; garnish with sliced scallion if desired.