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#123 Kinpira Gobo

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.
Ingredients
  Gobo 200 Gram, washed, peeled, cut into fingers
  Carrot 3 , cut into fingers
  Sesame oil 1 Tablespoon
  Soy sauce 1 Tablespoon
  Pepper To Taste
  Cooking sake 2 Tablespoon
  Sesame seed 1 Tablespoon
Directions

MAKING
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.

SERVING
2. Sprinkle some sesame seeds and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Gobo
Interest: 
Easy, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
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!

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1 Comment

Anonymous's picture
this recipe is a bit off. first, the strips are too big. should be cut smaller. then, you shouldn't scrub the gobo or scrape with blade of knife. use back of knife to scrape. the gobo must be soaked (for the same reason that nasu is) to draw out the bitterness naturally in the gobo. then it must be dried. the gobo and carrots should not be cooked at the same time. carrots cook much more quickly than gobo and they will be mushy by the time the gobo is done. instead of chili and pepper, shichimi should be used.