Kinpira Gobo | きんぴらごぼう
Kinpira gobo is a classic Japanese side dish made with braised burdock root and carrots. It's crunchy, salty, and ready in just 10 minutes!
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Servings: 2
Ingredients
- ½ pound gobo (burdock root)
- ½ carrot
- 1 ½ - 2 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp sugar or sweetener of choice
- 1 tbsp toasted sesame oil
- pinch of red pepper flakes
- sesame seeds to garnish
Instructions
- Scrub the gobo skin well or peel the skin. Cut into matchsticks and soak in a bowl of water while you prepare the carrots.
- Peel carrots and cut into matchsticks; make sure they are similar in size to the gobo.
- Mix together soy sauce, sake, mirin, and sugar in a small bowl.
- Drain the gobo, getting rid of as much water as you can (water will splash when it hits the oil). Heat a fry pan over medium heat with the sesame oil, and once fragrant add the gobo and red pepper flakes. Stir to coat the gobo with oil and cook for 1 minute.
- Add carrots, cook for 1 minute, then add in the soy sauce mixture and continue cooking until the liquid is gone. Turn off the heat and sprinkle with sesame seeds.