A great japanese side dish that goes well with ginger pork. "Kinpira" is a cooking style used to cook root vegetables. It's often seasoned with soy sauce, mirin and red pepper flakes.
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- 1Soak the burdock root in water for five minutes, rinse and dry well.
- 2Heat oil in frying pan over medium heat, add the burdock root and cook for 1 minute. Add the carrots and cook for 1 minute more.
- 3Make the sauce by mixing the soy sauce, sugar and mirin together in a small bowl.
- 4While stirring, add the sauce. Cook over medium heat until the sauce is reduced and the vegetables are slightly softened, about three minutes. Season with red pepper flakes, if desired.
- 5Serve cold or at room temperature. This can be kept in the fridge for two or three days.
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Nutritional Facts for Burdock Root and Carrot Kinpira (Gobo and Carrot Kinpira)
Serving Size: 1 (45 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 204.9
- Calories from Fat 126
- Total Fat 14.1 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 1575.4 mg
- Total Carbohydrate 17.4 g
- Dietary Fiber 1.0 g
- Sugars 14.5 g
- Protein 3.1 g
The following items or measurements are not included: