This recipe yields one of the often-seen Japanese side dishes - Kinpira Gobo. Cut up the burdock roots (Gobo) and carrots into slivers for a delicate texture, then flavour them with sweet and spicy soy sauce - that’s it! Slicing off the burdock roots into thin pieces helps to cook faster and absorb more flavour. Please try it!
Ingredients for 4 People
- Burdock root 150g
- Carrot 150g
- Water (for soaking), as needed
- 1 tbsp of sugar
- 1 tsp granulated Japanese soup stock
- 1 tbsp mirin (sweet cooking sake)
- 1.5 tbsp of soy sauce
- 2 tbsp of white sesame seeds
- 1 tbsp sesame oil
*You can add a dash of chilli pepper if you like spicy one.
- Peel the burdock root by using the dull edge of your knife. Score it with uneven lines then shave the cut end of it as if sharpening a pencil. Soak in water for 10 minutes.
- Peel the carrots and cut them into long thin pieces.
- Heat a frying pan over medium heat. Add sesame oil and the drained ingredients prepared in steps 1 & 2. Saute the burdock slices until they become soft.
- Top with seasonings and saute over medium heat until all sauce is absorbed.
- Add white sesame seeds and stir-fry briefly over medium heat.