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RECIPE: Kinpira Gobo (Braised Carrot & Burdock Root) Chirashizushi (Rice Bowl)

RECIPE: Kinpira Gobo (Braised Carrot & Burdock Root) Chirashizushi (Rice Bowl)

Chirashi Sushi or chirashizushi (ちらし寿司), translates to “scattered sushi” and is essentially a bowl of sushi rice topped with sashimi. Variations include different types of proteins (unagi or eel, shrimp, or egg) and any combination of fresh seasonal vegetables. Generally made for festive occasions, chirashizushi is undoubtedly one of the simplest versions of sushi. All it needs is a good base (Sushi Rice) and any toppings that best satisfy your taste. Try our Kinpira Gobo (Braised Carrot & Burdock Root) topping.


Servings: 3-4 chirshizushi



  1. Peel the gobo and slice thinly trying to make the pieces all the same length. Wash and leave in water until ready to use (if you leave it out of water it will change color).
  2. Peel and cut the carrot into the same size as the gobo.
  3. In a frying pan, heat the oil and add the gobo followed by the carrots. Stir fry for 3 to 4 minutes. Add mirin, Marunaka’s Brewing Soy SauceSoda Bushi Dashi Powder, sugar, and sake and continue to cook until the liquid has evaporated.
  4. Turn off the heat and add on top of a bowl of Sushi Rice. Finish by adding the sesame seeds on top.

Recipes courtesy of Eleonora Badellino of Daidokoro Labo. You can find her at www.elydream.com and @everydayobento


  • Hi Bachan, Thank you so much for sharing this memory. It’s wonderful how food can connect us. We can only imagine how special it must have been to enjoy kimpira gobo with homemade gobo roots.

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  • My parents made kimpira gobo with their homegrown gobo roots. It brings back fond memories of my father and deceased mother cooking together.


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