Kinpira Gobo Recipes

MAKE KINPIRA GOBO

Make Kinpira Gobo image

Learn an easy recipe for Kinpira Gobo, a traditional Japanese dish of burdock root and carrot that is perfect for lunch and busy weekday dinners.

Provided by Setsuko Yoshizuka

Categories Appetizer Side Dish

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1/2 pound gobo (burdock root)
1/4 pound carrot, peeled and cut into short, thin strips
1 1/2 tablespoons mirin
1 tablespoon sugar
1/2 tablespoon sake
1 tablespoon soy sauce
1 teaspoon sesame seeds
2 tablespoon vegetable oil

Steps:

Gather the ingredients.
Peel the gobo's skin with a peeler or with back of a kitchen knife, which is the traditinal method called sasagai - or between shaved and sliced.
Diagonally slice thin strips so that each piece is about 2-inches in length. Then collect some of the slices and cut into thin matchbox strips.
Soak gobo strips in water and drain well. You can add a drop of vinegar to the water, if desired. Change the water several times until it is clean. Leave gobo in water until ready to cook.
Cut carrots into matchbox strips.
Heat vegetable oil in a frying pan over medium-high heat, and fry gobo for a couple of minutes.
Add carrot strips to the pan and stir-fry them.
Add sake, mirin, and sugar and stir-fry until the liquid is gone.
Season with soy sauce and stir-fry well.
Turn off the heat and sprinkle with sesame seeds .

Nutrition Facts : Calories 154 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 238 mg, Sugar 9 g, Fat 7 g, ServingSize 4 cups (4 servings), UnsaturatedFat 0 g

KINPIRA GOBO (BRAISED BURDOCK ROOT)

Kinpira Gobo (braised Burdock Root) image

Honestly, I'm not sure I even expect anybody to try this, but it's one of my favorite side vegies. Gobo (burdock root) is really high in fiber and is a bit like tofu in that it takes on the flavor of whatever you happen to cook it with. Don't skip the soaking. Gobo does stain your fingers when you handle it, so you might want to use gloves if you are planning to go out after dinner. Preparation time includes soaking time for the burdock root, but not the time to peel and julienne the burdock root. It takes my mom about 3 minutes, it takes me longer.

Provided by Akikobay

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb burdock root
1/4 lb carrot
1 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons mirin
1 tablespoon sake (don't substitute)
1 teaspoon sesame seeds
1 tablespoon vegetable oil

Steps:

Peel the burdock root and julienne it (matchstick size) into very thin strips.
Soak the burdock matchsticks in water for 30 minutes and drain well.
While the burdock is soaking, peel the carrot and julienne it into matchsticks of a similar size as the burdock root.
Put vegetable oil in a frying pan and put it on high heat.
Add burdock sticks and fry for a couple minutes.
Add carrot sticks in the hot pan and fry for one to two minutes, moving the vegetables around constantly.
Add all remaining ingredients in the pan and stir well.
Remove from heat and serve!

Nutrition Facts : Calories 69.4, Fat 3.8, SaturatedFat 0.5, Sodium 317.2, Carbohydrate 6.9, Fiber 0.9, Sugar 4.6, Protein 0.9

KINPIRA

Kinpira image

This is a Japanese side dish that is full of flavor. I grew up eating this stuff and it always reminds me of my childhood.

Provided by Chilicat

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 burdock root, 12-15 inches (gobo)
1 small carrot
1 -2 red chile
1 tablespoon oil
1 tablespoon sesame oil
2 teaspoons sugar
1 1/2 teaspoons mirin
4 tablespoons light soy sauce
1 teaspoon rice vinegar

Steps:

Scrape gobo and cut into thin slivers (or julienne). Soak in water 15 minutes and drain.
Cut carrots in thin slivers (or julienne). Chop seeded chilis into small pieces.
Heat oils in skillet. Add chili and stir once. Add gobo; stir fry a few minutes. Add carrot; cook, stirring constantly.
Add sugar and stir, then add mirin and soy sauce and stir again. Braise for 2 to 3 minutes.
Add 1 tablespoon water; stir and add vinegar. Garnish with sesame seeds.

Nutrition Facts : Calories 89.6, Fat 6.9, SaturatedFat 0.9, Sodium 1026.6, Carbohydrate 5.4, Fiber 0.7, Sugar 3.6, Protein 2.2

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1. Peel the *gobo* using the edge of a spoon (similar to the technique for peeling [ginger](https://www.masterclass.com/articles/what-is-ginger-learn-all-about-ginger-and-ginger-cooking-tips)), and discard the skin. Peel the carrot with a vegetable peeler, and cut both into matchsticks.
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KINPIRA GOBO (RAHOTON BURDOCK)

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KINPIRA GOBO (SPICY BURDOCK ROOT AND CARROT STIR-FRY) RECIPE BY …

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