Kinpira Gobo (Braised Carrot & Burdock Root)

READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    burdock root (gobo in Japanese)
  • 13
  • 1
    tablespoon sesame oil
  • 1
    tablespoon white sesame seeds, roasted
  • chili powder (or Korean chili threads, ichimitogarashi, ito togarashi) (optional)
  • Seasonings
  • 34
    cup dashi stock
  • 2
    tablespoons sake
  • 1
    tablespoon sugar
  • 1
    tablespoon mirin
  • 1 12
    tablespoons soy sauce
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DIRECTIONS

  • Peel burdock root and diagonally slice thinly 2 inch length pieces, stack a few strips and cut into thin matchbox strips. Soak the gobo in water or vinegar water (just one drop of vinegar). Change water a couple of times until the water is clear, and then keep the burdock root in the water until ready to cook.
  • Cut carrot into matchbox strips.
  • In a frying pan, heat oil over medium high and stir fry the burdock root and then the carrot after a few minutes.
  • Add the seasonings and cook until most of the liquid evaporates.
  • When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi.
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