Japanese Kinpira Gobo with Carrot and Burdock Root
Stir-fried Burdock Root and Carrot
A traditional Japanese side dish that features the earthy flavors of burdock root and the sweetness of carrots, sautéed to perfection.
- 45 min
- 4
- Easy
Ingredients
For the Vegetables
For the Sauce
For the Garnish
Preparation
Preparing the Vegetables
Soak burdock root
Soak the julienned burdock root in cold water for 10 minutes to remove any bitterness.
Drain and dry
Drain and pat dry the burdock root and carrots with a paper towel.
Heat sesame oil
Heat sesame oil in a large pan over medium heat.
Making the Sauce
Combine sauce ingredients
In a small bowl, combine soy sauce, mirin, sugar, and sake.
Mix until sugar dissolves
Mix well until the sugar dissolves completely.
Set aside
Set aside until needed.
Cooking Process
Sauté burdock root
Add the drained burdock root to the heated pan, stir-fry for 2 minutes.
Add carrots
Add the carrots and continue to stir-fry for an additional 3 minutes.
Cook with sauce
Pour in the prepared sauce, stir well, and cook until the liquid is mostly evaporated and the vegetables are tender, about 5 minutes.
Plating & Serving
Japanese Kinpira Gobo with Carrot and Burdock Root
Japanese Kinpira Gobo with Carrot and Burdock Root
Serve & Garnish
Serve the Kinpira Gobo hot or at room temperature, sprinkled with sesame seeds and green onion for a delightful Asian culinary experience.