Japanese🥩 Meat

Kinpira Gobo (Braised Burdock Root)

Name: Kinpira Gobo (Braised Burdock Root)
Cuisine: Japanese
Ingredients: 270 g burdock root; 70 g carrot; 1½ tbsp sesame oil (roasted); 1 tbsp sugar; 1 tbsp sake; 1 tbsp mirin; 1½ tbsp soy sauce; 1 dried red chili pepper; 2 tsp toasted white sesame seeds

A traditional Japanese side dish of shredded burdock root and carrot stir-fried and simmered in a sweet soy sauce, garnished with toasted sesame seeds. This crunchy and savory root vegetable dish can be made ahead and enjoyed on busy weeknights.

Adapted from a video by Just One Cookbook

How To Make Kinpira Gobo (Braised Burdock Root) (Recipe) きんぴらごぼうレシピ (作り方)

Watch on YouTube

Ingredients

burdock root270 g
carrot70 g
sesame oil (roasted)1½ tbsp
sugar1 tbsp
sake1 tbsp
mirin1 tbsp
soy sauce1½ tbsp
dried red chili pepperoptional1
toasted white sesame seeds2 tsp

Steps

1
Peel the burdock root and cut it into thin julienne strips.
2
Cut the carrot into thin julienne strips.
3
Heat the sesame oil in a skillet over medium-high heat.
4
Add the burdock and carrot strips to the oil and stir-fry until fragrant.
5
Pour in the sugar, sake, mirin, and soy sauce. Add the dried chili pepper if using.
6
Continue cooking and stirring until the vegetables are tender and the liquid is mostly absorbed.
7
Transfer the kinpira gobo to a serving dish and garnish with toasted white sesame seeds.

Kinpira Gobo (Braised Burdock Root)

Ingredients

Steps

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