Kinpira Gobo (Japanese Burdock Root & Carrots)
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Recipe type: Side Dish, Appetizer
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Julienne burdock root and carrots are sweet and savory with a hint of sesame and red chili flakes. Perfect addition to any bento lunch.
Ingredients
  • 1 piece gobo or burdock root (approximately 2½ feet long)
  • 1 small carrot
  • 1 teaspoon canola oil
  • ½ teaspoon sesame oil (add more if desired, up to 1 tablespoon)
  • ½ teaspoon dried dashi powder
  • 2 tablespoons mirin
  • 1½ tablespoons soy sauce
  • ½ teaspoon sugar, optional (or omit for savory kinpira gobo)
  • 1 teaspoon red chili flakes or wagiri (round-cut chili peppers), optional
  • ½ tablespoon roasted white sesame seeds (+ more for garnish)
Instructions
  1. Peel dark outer layer of gobo (burdock root). You'll notice the gobo will quickly oxidize and turn brown while you're peeling it. Slice gobo on a large diagonal, then julienne the slices into matchstick pieces. Place sliced gobo in a bowl of water and soak for 10 minutes. Rinse and drain the water 2 to 3 times. Soaking and rinsing the gobo helps to eliminate enzymes which cause the gobo to change color (oxidize).
  2. While the gobo is soaking, peel and julienne the carrot.
  3. Cook gobo in boiling water for about 7 to 10 minutes until it's slightly tender. Drain. This step helps to minimize the time and oil required to sautéing the gobo until its mostly tender (gobo will be slightly crunchy in texture)
  4. In a large saute pan, heat canola and sesame oils together. Add gobo and carrots, add dashi powder. Cook together until carrots are tender.
  5. Add mirin, sugar (if using), dash powder, and red chili peppers (if using). Lastly, add soy sauce and sauté until soy sauce evaporates. Remove from heat. Toss in sesame seeds. Add additional sesame seeds as garnish.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2014/05/19/kinpira-gobo/