This is gobo. It’s a kind of root vegetable. It’s very long.
Apparently it’s called burdock root in English. In Japan the most common way to eat gobo is kinpira gobo. I have eaten kinpira gobo at restaurants before, but I’d never made it myself, so I decided to give it a go.
200 Gram, washed, peeled, cut into fingers
3 , cut into fingers
1. In a skillet, heat sesame oil, add gobo and carrot, stir to mix, add soy sauce, stir again, add in pepper and cooking sake, stir and cook for about 10 minutes.
The classic kinpira gobo is a medley of different flavors ranging from spicy to salty and sweet. This crunchy, stir-fried vegetable dish can make for a wonderful side veggie. Very easy to make and great to taste, Sarah shows you how you can stir up a quick veggie side dish using 'gobo'. Worth a try!