Kinpira Recipe (きんぴらごぼう - Kinpira Gobo)

By No Recipes · 25 min

Ingredients

Instructions

1. Mix the 1 tablespoon vinegar into a bowl of cold water to make acidified water.
2. Scrub the 250 grams gobo, peel it in segments, cut into 2–3 inch pieces and put them straight into the acidified water. Repeat with the rest.
3. Slice each piece thinly, stack the slices, and cut them into thin strips along the grain. Return the strips to the water and repeat with the remaining burdock.
4. Peel, trim and julienne the 140 grams carrots finely.
5. Just before cooking, drain the burdock, rinse it to remove the vinegar taste, and drain well.
6. Heat a frying pan over high heat, add 1 tablespoon vegetable oil and the chili flakes, and swirl to coat. Add the burdock and carrots.
7. Stir-fry until they start to wilt, then add 1 teaspoon dark brown sugar. Keep stir-frying until the released water has evaporated, about 2 minutes.
8. Add 1/4 cup sake, 1 tablespoon soy sauce and 1/4 teaspoon salt. Keep stir-frying until all the liquid has evaporated and the sauce caramelizes around the vegetables.
9. Stir in 1 tablespoon toasted sesame seeds to distribute them evenly.

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