Kinpira Gobo (Stir-Fried Burdock Root)
Kinpira Gobo is a simple Japanese side dish made with burdock root and carrots stir-fried with soy sauce, sake, and sugar. Savory, slightly sweet, and perfect for side dish and bento!
Servings: 4 people
Ingredients
- 1 burdock root (gobo) / about 5-6 oz
- 2 medium carrots / about 5-6 oz
- 1 tablespoon oil (½ sesame oil + ½ vegetable or olive oil)
- 1 tablespoon sake
- ½ Tbsp sugar
- 1 tablespoon soy sauce
- 1 teaspoon roasted sesame seeds
Instructions
- Peel the carrots and slice them diagonally into thin slices, about 2–3 mm thick. Stack 2–3 slices together, then cut into thin matchstick strips. A mandoline slicer can also be used for this step.
- Peel the burdock root, then rinse it well under running water to remove any dirt. Slice it diagonally into thin slices, then stack a few at a time and cut into matchstick strips. A slicer can also be used here to save time.
- Heat a frying pan over medium heat and add the oil (a mix of sesame oil and vegetable oil gives the best flavor). Add the carrot and burdock root, and stir-fry for 2–3 minutes until the burdock root releases a nutty aroma.
- Add the sake, soy sauce, and sugar. Stir-fry until the liquid is mostly absorbed and no longer watery, about 1 minute.
- Turn off the heat, sprinkle in the roasted sesame seeds, and toss to combine. Serve warm or at room temperature as a classic Japanese side dish!