Kinpira Gobo is a popular side dish in Japan, and something you would find in bento boxes, mom’s or grandma’s cooking. Gobo (burdock) and carrots are sauteed and seasoned with mirin, soy and sesame oil. It has a sweet tangy flavor with crunchy, earthy texture. Despite its popularity in Japan, Kinpira Gobo is relatively unknown elsewhere.
Kinpira Gobo is also considered to be a super food. Native to Northern Europe and Siberia, Gobo has been used as medicine for centuries around the world. It contains high levels of antioxidant, fiber, inulin and potassium.
I recommend serving Kinpira Gobo with grilled fish or fried, egg, brown rice and side greens to make a complete meal. It’s an easy dish to make ahead of time and will keep for about three days in refrigerator.
- 3 medium burdok approximately 1/2 pound
- 3 medium carrots approximately 1/2 pound
- 1 tablespoon brown sugar
- 3/4 cup dashi substitute sake or water for vegetarian
- 3-4 tablespoon light soy sauce may substitute regular soy sauce
- 3 tablespoon mirin Japanese sweet rice wine
- 2 teaspoon sesame oil divided
- 1/2 teaspoon black sesame seeds
- 1/2 teaspoon shichimi pepper optional
- Peel and wash burdock and carrots. Cut them into 1-inch length & ¼ inch wide. I like mine diagonal but julianne works well.
- Place a medium frying pan on a stove top and turn the heat to medium. Add 1 teaspoon of sesame oil then burdock and carrots. Sautee for about a minutes.
- Add brown sugar then dashi to the frying pan. Stir well then turn the heat to medium high. Add soy sauce and cook continuously for about 10 minutes. Stir occasionally.
- Add 3 tablespoon of mirin and continue cooking until liquid is almost all gone, about 5 minutes. Taste test.
- Turn heat off then add 1 teaspoon of sesame oil. Sprinkle sesame seeds.