Minimalist Japanese Recipe: KINPIRA GOBO (BRAISED BURDOCK ROOT)

Kinpira gobo is a classic home-style Japanese side dish made with crunchy gobo (burdock root) and carrots simmered in a sweet soy sauce with hints of nutty sesame. You will find it in almost every bento in Japan or served alongside a home-cooked meal.

Prep time: 5 mins | Cook time: 5 mins | Vegan

Servings: 2

Ingredients

• 150g gobo (burdock root)
• ⅓ carrot
• 1 tbsp sesame oil (for frying)
• 1 tbsp soy sauce
• 1 tbsp mirin

Instructions

1. Cut the gobo into thin, julienne strips (~5cm) and soak in water for 5 mins. Cut the carrot into similar sized strips. 
2. Fry both with sesame oil until cooked.
3. Add the soy sauce and mirin to the pan and mix until coated. Enjoy as is or cooled in the fridge.

OPTIONS

• Add dashi powder at the end for extra umami. 
• Use a pinch of sugar instead of mirin.
• Sprinkle with sesame seeds or shichimi togarashi (seven spice blend)