Kinpira Gobo

Kinpira gobo is a staple of Japanese home cooking: burdock root and carrot cut into matchsticks, stir-fried and simmered in a sweet-savoury soy glaze. It is earthy, slightly sweet and wonderfully crunchy, and it keeps for days in the fridge.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

140

Ingredients

• 200 g burdock root (gobo)
• 1 medium carrot
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 teaspoon sugar
• 1 dried red chilli, deseeded and sliced (optional)
• 1 teaspoon toasted sesame seeds
• 1 tablespoon water

Instructions

1. Scrub the burdock root well, then cut it into thin matchsticks and soak in water for 5 minutes.
2. Cut the carrot into matchsticks the same size as the burdock.
3. Heat the sesame oil in a pan and stir-fry the burdock and carrot for 3 minutes.
4. Add the soy sauce, mirin, sake, sugar and chilli, and stir to combine.
5. Add the water, cover and simmer for 8 to 10 minutes until the vegetables are tender but still crisp.
6. Remove the lid and cook for 2 more minutes until the liquid reduces to a glaze.
7. Serve warm or at room temperature, scattered with toasted sesame seeds.

Pro tips

• Soaking the burdock in water stops it from browning and removes bitterness.
• Cut the vegetables evenly so they cook at the same speed.
• Do not overcook; kinpira should keep a pleasant crunch.
• It tastes even better the next day, once the flavours have soaked in.

Frequently asked questions