Kinpira Gobo (Braised Burdock and Carrot)
Local name: きんぴらごぼう
In short: Matchsticks of burdock root and carrot stir-fried in sesame oil and glazed with soy sauce and mirin, a crunchy, sweet-salty side dish. It takes about 30 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 120 kcal
Cut root vegetables into thin matchsticks, stir-fry them in sesame oil and glaze them with soy sauce, mirin and sugar, and you have kinpira, a classic Japanese home side dish. Burdock (gobo) is the traditional star, with an earthy, nutty flavor and a crunch you rarely find in other vegetables. It is a staple of bento boxes and keeps well in the fridge, so many cooks make a batch on Sunday for the week.
Instructions
- Scrub the burdock well, scraping the skin lightly with the back of a knife rather than peeling it. Cut into 5 cm (2 in) lengths, then into thin matchsticks.
- Soak the burdock in a bowl of cold water with the rice vinegar for 5 to 10 minutes to stop it from browning. Drain and pat dry. Cut the carrot into matchsticks of the same size.
- Heat the sesame oil in a large skillet over medium-high heat. Add the chili and burdock and stir-fry for 3 minutes.
- Add the carrot and stir-fry for 2 minutes more, until it starts to soften but still has some bite.
- Pour in the sake, mirin, soy sauce, sugar and water. Cook, stirring constantly, for 3 to 4 minutes, until the liquid has nearly evaporated and the vegetables are glossy.
- Stir in the sesame seeds. Serve warm or at room temperature.
Tips
- Cut the vegetables evenly so they cook at the same speed. A julienne peeler gives quick, uniform matchsticks.
- No burdock? Use carrots, parsnips, lotus root or thin strips of celeriac.
Questions and answers
How long does kinpira keep?
In an airtight container in the fridge it keeps up to 5 days, and the flavor improves after a day. It is good cold in a lunchbox or reheated in a pan.
Where can I buy burdock root?
Asian and Korean groceries sell fresh gobo, often in long thin roots, and some supermarkets stock it too. Choose firm, straight roots with dry skin, and use them soon after buying.
Why soak the burdock in water?
Burdock browns quickly once cut, and it can taste a little bitter. A short soak in water with vinegar keeps it light in color and mellows the flavor.
How long does it take to make Kinpira Gobo (Braised Burdock and Carrot)?
About 30 min in total: 20 min of preparation and 10 min of cooking.
How many calories are in Kinpira Gobo (Braised Burdock and Carrot)?
About 120 kcal per serving, with 3 g of protein, 17 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 120 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 17 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 270 mg |
Estimated values, calculated from the ingredients.
