Prep 30 mins
Cook 5 mins
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.
- 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
- 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!
I discovered gobo last week at a local Japanese market and I had to use it. I just love discovering new ingredients. I found this kinpira recipe and others and I picked this recipe as the one to showcase Japan as we are cooking around the world with 2 friends right now: http://www.196flavors.com/2013/02/19/japan-gobo-kinpira/
I paired it with mackerel, white rice with furikake and... sake of course!
The local co-op has burdock root at the moment, so I brought sushi home from last night, and made this as a side for the wife. I liked it, but she LOVED it.
Thanks for sharing this. We have burdock growing wild in the back yard (tough stuff to get rid of), so I think we'll be doing quite a bit of this next summer.
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