Kinpira Gobo
Crisp burdock root and carrot, quickly stir-fried and coated in a sweet-salty soy sauce with mirin — a classic Japanese vegetable side dish.
Ingredients
- burdock root250 g
- carrot150 g
- water250 ml
- sesame oil1 tbsp
- soy sauce2.5 tbsp
- mirin1 tbsp
- sake1 tbsp
- sugar1 tbsp
- dried red chili pepper1 pcs
- white sesame1 tbsp
Instructions
Thinly scrape the skin off the burdock root, cut it into 5 cm lengths, then into thin matchsticks. Place in cold water for 5–10 minutes to remove excess astringency, then drain well and pat dry.
Peel the carrot and cut it into matchsticks of the same size, about 5 cm long.
Mix the soy sauce, mirin, sake, sugar and 60 ml water in a small bowl.
Heat the sesame oil in a wide skillet over medium-high heat. If desired, crumble in the dried chili pepper and warm through for 20–30 seconds.
Add the burdock root and stir-fry for 2–3 minutes, stirring, until it starts to soften but still remains crisp.
Add the carrot and stir-fry for another 2–3 minutes. Pour in the prepared mixture of soy sauce, mirin, sake, sugar and water.
Cook over medium heat for 5–7 minutes, stirring frequently, until the liquid has almost completely evaporated and the vegetables are coated in a glossy glaze.
Remove the skillet from the heat, sprinkle the kinpira with white sesame seeds and serve warm or at room temperature.
More recipes
Agedashi Tofu
Crispy golden cubes of tofu in a hot dashi broth with soy sauce, daikon, and ginger — a classic Japanese appetizer with a silky, tender center.
Anmitsu
A chilled Japanese dessert with springy kanten cubes, sweet adzuki paste, fruit, white shiratama dumplings and thick black kuromitsu syrup.
Gyoza
Crispy on the bottom and juicy inside, these Japanese dumplings with pork and cabbage are pan-fried to a golden crust, steamed until cooked through, and served with a fragrant soy-vinegar dipping sauce.
Zaru soba
Cold Japanese noodles with a springy texture, fragrant tsuyu dipping sauce, nori, scallions, and wasabi.