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