How to Make Kinpira Gobo

By Sudachi · 30 min

Ingredients

Instructions

1. Wash the burdock root well if it has dirt on it.
2. Cut the burdock into thin diagonal slices, then cut each slice into thin strips about 5 cm long and 3-4 mm thick.
3. Soak the burdock strips in a bowl of cold water until needed.
4. Peel the carrot and cut it into strips about the same size as the burdock. Thinly slice the dried red chili (deseed it first for a milder result if you like).
5. In a small bowl, mix ½ tbsp koikuchi shoyu, 1 tbsp sake, ½ tsp chicken bouillon powder and ⅛ tsp dashi granules until dissolved. Set aside.
6. Heat 1 tbsp cooking oil in a frying pan over medium-high heat. Add the dried chili while the pan heats.
7. Drain the burdock in a sieve over the sink and shake well to remove excess water.
8. Once the chili is gently sizzling, add the drained burdock and carrot and fry for about 3 minutes until slightly softened.
9. Pour the sauce around the pan and fry until all the liquid has reduced away.
10. Add 1 tbsp light brown sugar and 1 tbsp mirin and stir-fry until the sugar has melted and coats the vegetables.
11. Add 1 ½ tbsp koikuchi shoyu, fry for 10-15 seconds, then turn off the heat.
12. Sprinkle in 1 tbsp toasted white sesame seeds and drizzle with ½ tsp toasted sesame oil. Mix and serve, or spread in a wide container to cool before refrigerating.

Summarized from Sudachi's video. Watch it for the details.

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