Kinpira Gobo Burdock Stir-Fry

Name: Kinpira Gobo Burdock Stir-Fry
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz burdock root (gobo), fresh or frozen julienned strips, julienned; 2 small carrot, julienned; 2 tsp toasted sesame oil; 2 tbsp soy sauce; 2 tbsp mirin; 1 tsp granulated sugar; 2 tsp neutral oil (vegetable or avocado); 1/4 tsp dried red chili flakes; 1 tsp toasted sesame seeds

A classic Japanese simmered stir-fry of julienned burdock root and carrot seasoned with soy sauce, mirin, and sesame oil. The crunchy, earthy vegetables make an excellent small side dish alongside steamed rice.

32 minEasyServes 4110 cal/serving

JapaneseSideStovetopVeganLow CarbLow-SodiumPork-FreeCorn-Free

Ingredients

8 oz burdock root (gobo), fresh or frozen julienned strips, julienned
2 small carrot, julienned
2 tsp toasted sesame oil
2 tbsp soy sauce
2 tbsp mirin
1 tsp granulated sugar
2 tsp neutral oil (vegetable or avocado)
1/4 tsp dried red chili flakes
1 tsp toasted sesame seeds

Instructions

1

If using fresh 8 oz burdock root (gobo), fresh or frozen julienned strips, peel with the back of a knife and julienne into matchsticks about 2 inches long. Soak in cold water for 5 minutes to remove bitterness, then drain and pat dry.
2

Heat 2 tsp neutral oil (vegetable or avocado) in a skillet over medium-high heat. Add 8 oz julienned burdock root (gobo), fresh or frozen julienned strips and 2 small julienned carrot and stir-fry for 3 to 4 minutes until slightly softened.
3

Add 1/4 tsp dried red chili flakes, then pour in 2 tbsp soy sauce, 2 tbsp mirin, and 1 tsp granulated sugar. Toss to coat and continue cooking for 4 to 5 minutes, stirring frequently, until the liquid is nearly absorbed and the vegetables are tender with a slight crunch.
4

Remove from heat and drizzle with 2 tsp toasted sesame oil. Toss to combine.
5

Transfer to a serving dish and garnish with 1 tsp toasted sesame seeds. Serve warm or at room temperature.

Questions

Can I make Kinpira Gobo Burdock Stir-Fry gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Can I make Kinpira Gobo Burdock Stir-Fry ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Kinpira Gobo Burdock Stir-Fry?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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