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
- 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.
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)
