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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.

32 minEasyServes 4110 cal/serving

JapaneseSideStovetopVeganLow CarbLow-SodiumPork-FreeCorn-Free

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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. 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. 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. 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. 4

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

  5. 5

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

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Questions

What is 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. This reference files it under Japanese side: made on the stovetop, rated easy and about 32 minutes start to finish.

What should Kinpira Gobo Burdock Stir-Fry look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until slightly softened. Step 3: cook until the liquid is nearly absorbed and the vegetables are tender with a slight crunch.

Why pat it dry first in Kinpira Gobo Burdock Stir-Fry?

Step 1 reads: "Soak in cold water for 5 minutes to remove bitterness, then drain and pat dry." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of mirin in Kinpira Gobo Burdock Stir-Fry?

The entry for Kinpira Gobo Burdock Stir-Fry calls for 2 tbsp mirin. In its place: Use dry sherry or sake with half a teaspoon of sugar per tablespoon. Rice vinegar with the same sugar works when you want it alcohol-free.

Can I make Kinpira Gobo Burdock Stir-Fry less spicy?

Yes. The heat in Kinpira Gobo Burdock Stir-Fry comes from 1/4 tsp dried red chili flakes. For a milder plate, halve the chili flakes; nothing else in the method changes.

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

Yes. The gluten in Kinpira Gobo Burdock Stir-Fry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Kinpira Gobo Burdock Stir-Fry contain sesame?

Yes: 2 tsp toasted sesame oil and 1 tsp toasted sesame seeds. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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