Kinpira Gobo (Braised Burdock Root)
A deeply savory, earthy, and sweet Japanese side dish. Julienned burdock root and carrots are quickly sautéed in sesame oil and then braised in a soy sauce and mirin glaze until crisp-tender. Packed with flavor and a satisfying crunch.
Ingredients
- 1 long Burdock root Gobo
- 1 medium Carrot
- 1 tbsp Toasted sesame oil
- 1 dried Red chili pepper sliced, seeds removed
- 1 tbsp Toasted white sesame seeds
- 2 tbsp Soy sauce
- 1.5 tbsp Mirin
- 1 tbsp Sake
- 1 tbsp Sugar
Instructions
- Prepare the Burdock (Gobo): Scrape the skin off the burdock root using the back of a knife. Cut into thin, 2-inch matchsticks (julienne). Immediately soak in cold water for 10 minutes to remove astringency and prevent discoloration. Drain well.
- Prepare the Carrot: Peel the carrot and cut into thin matchsticks to match the burdock root.
- Mix the Glaze: In a small bowl, whisk together the soy sauce, mirin, sake, and sugar until the sugar is dissolved.
- Sauté: Heat the toasted sesame oil in a skillet over medium-high heat. Add the red chili pepper and fry for 10 seconds. Add the drained burdock root and sauté vigorously for 2 minutes. Add the carrots and sauté for another 2 minutes until glossy.
- Braise and Glaze: Pour the sweet soy glaze directly into the skillet. Lower the heat to medium. Toss continuously until almost all of the liquid has evaporated and the vegetables are coated in a thick, sticky, caramelized glaze.
- Garnish: Turn off the heat and toss in the toasted white sesame seeds. Serve warm or at room temperature.
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