How to Make Kinpira Gobo That's Ready in Just 20 Minutes

By Sudachi · 20 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 matchstick 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 of similar size to the burdock. Thinly slice the dried red chili (deseed first for a milder result).
5. In a small bowl, mix ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp sake, ½ tsp Chinese-style 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 to the pan and fry for about 3 minutes until slightly softened.
9. Pour the prepared sauce around the edge of 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 the remaining 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), fry for 10–15 seconds, then turn off the heat.
12. Stir in 1 tbsp toasted white sesame seeds and drizzle with ½ tsp toasted sesame oil. Mix and serve, or cool in a wide container before refrigerating.

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

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