Make authentic Kinpira Gobo at home with this easy recipe! Burdock root and carrot are stir-fried and glazed in a savory-sweet sauce, just like the flavorful side dish served in Tokyo izakayas.
⭐ Why This Recipe Works
✔ Traditional julienne cut for perfect texture
✔ Double-cooking method (sauté + braise) for depth
✔ Naturally vegan & gluten-free
Yields: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
- 2 medium burdock roots (about 300g)
- 1/2 medium carrot (about 50g)
- 1 tbsp sesame oil
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp toasted white sesame seeds
Equipment:
- Cutting board
- Sharp knife
- Vegetable peeler (optional)
- Large skillet or frying pan
- Measuring spoons and cups
Instructions:
Step 1: Prepare the Burdock Root
Scrub the burdock root thoroughly under running water. You can either peel it thinly or gently scrape the outer layer with the back of a knife. This helps remove any dirt and makes it easier to eat.
Step 2: Cut the Burdock and Carrot
Cut the burdock root into thin matchsticks, about 2-3 inches long. To prevent discoloration, immediately place the cut burdock in a bowl of water with a splash of vinegar (optional). Peel the carrot and cut it into similar thin matchsticks.
Step 3: Sauté the Vegetables
Drain the burdock thoroughly. Heat the sesame oil in a large skillet or frying pan over medium heat. Add the burdock and carrot and sauté for about 5-7 minutes, stirring frequently, until the vegetables are slightly softened.
Step 4: Add Seasonings
Add the sake and mirin to the pan. Cook for 1-2 minutes, allowing the alcohol to evaporate slightly.
Step 5: Simmer Until Tender
Add the soy sauce, sugar, and red pepper flakes (if using). Stir well to combine. Reduce the heat to low, cover the pan, and simmer for another 5-7 minutes, or until the burdock is tender but still slightly chewy and the liquid has mostly evaporated. Stir occasionally to prevent sticking.
Step 6: Finish and Serve
Remove the lid and increase the heat slightly if there is still a lot of liquid. Cook for another minute or two, stirring constantly, until the sauce has thickened and nicely coats the vegetables. Stir in the toasted white sesame seeds. Serve warm or at room temperature.
👩🍳 Traditional Preparation
1. Prep the Vegetables (Key Step!)
- Scrub gobo (don’t peel – nutrients are near the skin).
- Julienne into matchsticks:
- Cut at a 45° angle, then slice into thin strips
- Soak in vinegar water (1 tsp vinegar per cup) to prevent browning
- Julienne carrots similarly (no soaking needed).
2. Cook in Stages
- Heat oils in a pan over medium.
- Sauté gobo 3 mins until slightly softened.
- Add carrot, cook 2 more mins.
3. Braise with Flavor
- Add seasoning sauce, reduce heat to low.
- Cover and simmer 5 mins.
- Uncover, cook until liquid evaporates (~3 mins).
4. Finish Like a Pro
- Toss with sesame seeds while hot.
- Sprinkle with togarashi before serving.
💡 Japanese Grandmother Tips
✔ No gobo? Substitute with lotus root or parsnips
✔ Extra crunch: Add sliced bamboo shoots
✔ Sweetness balance: Adjust sugar to taste
🍽️ Serving Style
- As part of a bento box
- With steamed rice & miso soup
- Topping for soba noodles
🌡️ Storage
- Fridge: 5 days in an airtight container
- Freeze: Not recommended (loses texture)
📊 Nutrition (Per Serving)
Calories: 90 | Fiber: 3g | Protein: 1g
Enjoy your homemade Kinpira Gobo!
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