Kinpira Gobo Burdock Stir-Fry
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.
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
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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.
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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.
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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.
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4
Remove from heat and drizzle with 2 tsp toasted sesame oil. Toss to combine.
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5
Transfer to a serving dish and garnish with 1 tsp toasted sesame seeds. Serve warm or at room temperature.