How To Make Kinpira Gobo (Braised Burdock Root) (Recipe) きんぴらごぼうレシピ (作り方)

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Choose a gobo with no dark rings and scrape off its skin with the back of a knife, keeping the skin's flavor in mind.
2. Cut the gobo diagonally into thin 2-inch (5 cm) slabs, stack and cut into thin julienne strips, then soak in water for 10 minutes, changing the water halfway.
3. Cut the carrot into thin 2-inch (5 cm) slabs, then into thin julienne strips.
4. Remove the stem and seeds from the dried red chili, cut into thin rounds if using. Rinse the gobo under cold water and drain well.
5. Heat a large frying pan over medium heat, add 1½ Tbsp toasted sesame oil and the gobo, and stir-fry 2–3 minutes until half-softened.
6. Add the carrot and stir-fry until both vegetables are tender, about 2–3 minutes.
7. Add 1 Tbsp sugar, 1 Tbsp sake, 1 Tbsp mirin and 1½ Tbsp soy sauce, and toss to coat.
8. Add the chili if using and cook until the liquid evaporates. Sprinkle in 2 tsp toasted white sesame seeds and toss quickly. Serve in bowls or on a plate.

Summarized from Just One Cookbook's video. Watch it for the details.

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