Kinpira Gobo 金平牛蒡

Kinpira Gobo is a classic Japanese side dish made from julienned burdock root and carrots, stir-fried and simmered in a sweet and savory sauce. It's known for its earthy flavor and satisfying crunch.

Nutrition (per serving)

Ingredients

• 250g burdock root (gobo)
• 100g carrot
• 1 tbsp sesame oil
• 2 tbsp sake (Japanese rice wine)
• 2 tbsp mirin (sweet rice wine)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 50ml water
• 1 tsp toasted white sesame seeds
• 1/2 tsp togarashi (Japanese chili flakes), optional

Steps

1. Scrub burdock root well, then peel roughly to remove the tough outer layer. Julienne into thin strips (about 5cm long). Immediately soak in a bowl of cold water with a splash of vinegar for 5-10 minutes to prevent browning and remove bitterness. Drain well.
2. Peel the carrot and julienne into similar thin strips as the burdock root.
3. Heat sesame oil in a large frying pan or wok over medium heat. Add the drained burdock root and stir-fry for 3-5 minutes until slightly softened. Add the julienned carrot and continue to stir-fry for another 2-3 minutes.
4. Pour in sake, mirin, soy sauce, sugar, and water. Bring the mixture to a simmer, then reduce heat to medium-low.
5. Cook, stirring occasionally, for 8-10 minutes, or until most of the liquid has evaporated and the vegetables are tender-crisp.
6. Remove from heat. Stir in toasted white sesame seeds and togarashi (if using). Serve warm or at room temperature as a side dish.

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