Kinpira Gobo

Name: Kinpira Gobo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1/2 lb burdock root, julienned; 1 medium carrot, julienned; 1 tbsp toasted sesame oil; 1 dried red chili, sliced; 1 tbsp sake; 2 tbsp mirin; 2 tsp sugar; 2 tbsp soy sauce; 1 tbsp white sesame seeds, toasted

A traditional Japanese side dish featuring julienned burdock root and carrots stir-fried in a sweet and savory glaze.

30 minMediumServes 4110 cal/serving

JapaneseSideStovetopVegetarianVeganLow CarbKosher-styleDairy-FreeNut-FreeEgg-FreeShellfish-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1/2 lb burdock root, julienned
1 medium carrot, julienned
1 tbsp toasted sesame oil
1 dried red chili, sliced
1 tbsp sake
2 tbsp mirin
2 tsp sugar
2 tbsp soy sauce
1 tbsp white sesame seeds, toasted

Instructions

1

Soak 1/2 lb julienned burdock root in cold water for 5 minutes, then drain thoroughly.
2

Heat 1 tbsp toasted sesame oil in a skillet over medium-high heat.
3

Add 1 sliced dried red chili, 1/2 lb julienned burdock root, and 1 medium julienned carrot, stir-frying for 3-4 minutes until softened.
4

Add 1 tbsp sake, 2 tbsp mirin, 2 tsp sugar, and 2 tbsp soy sauce to the pan.
5

Cook while stirring continuously until the liquid evaporates and glazes the vegetables, about 3 minutes.
6

Remove from heat and garnish with 1 tbsp toasted white sesame seeds before serving.

Questions

Can I make Kinpira Gobo 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.

How long does Kinpira Gobo keep?

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?

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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