Burdock root is rich in dietary fibers. We often cook it for side dish.
Kinpira Gobo means ‘Sauteed Burdock’. The dish is one of the most popular side dish in Japan, cooked with soy sauce and sugar. My husband love this meal. So, when he meet good burdock roots during shopping time in supermarkets, he always says ‘ Do you buy them, don’t you? ‘ Well, I take his opinion every time!!
They are middle size burdock roots. They don’t look so tasty, I think so. But cook them with soy sauce and sugar, they change a traditional Japanese dish! Hmm, there are many recipes that cook with sugar soy sauce and sugar. For example, Nikujyaga, Tofu Teriyaki, Oyakodon.
Kinpira Gobo is popular side dish in Japan. If you go to bento shops (there are many lunch box shops!), you will find the dish in bento.
Yea, I know that the dish doesn’t look so tasty… But we like crispy texture. Burdock root contains rich dietary fiber, it is health food!!
Quick and easy dish. There are many types flavor Kinpira Gobo. I cook it simple tasty every time. I want to add shichimi togarashi, that’s Japanese traditional spicy spice, but my children don’t like hot taste!
- 1 medium burdock
- 1 medium carrot
- 1 tbsp sesame oil
- 1 tbsp ground white sasami seeds
- 2 tablespoons sake
- 1 1/2 tablespoon sugar
- 2 tablespoon soy sauce
- 2 tablespoons water
- 1/2 teaspoon powder dashi
- pinch of dried Japanese red chili pepper (shichimi togarashi)
Scrub burdock, cut into thin strips. Then, soak in water for 5 minutes and drain. Peel a carrot and cut into thin strips too.
Heat the sesame oil in a fry pan on medium to high. Add burdock and carrot, saute them for 4-5 minutes.
Add the all seasonings. Stir on medium heat until the moisture is gone.
Serve with sprinkling of ground sesame seeds, and shicimi togarashi that you need.