Kinpira Gobo
Braised Burdock Root and Carrot
A classic Japanese side dish featuring thinly julienned burdock root and carrot, braised in a savory-sweet soy sauce and mirin glaze. It's known for its slightly chewy texture and umami-rich flavor, often with a hint of spice.
🧂 Ingredients
- 200 g Gobo (burdock root)
- 100 g Carrot
- 2 cups Water
- 1 tbsp Rice vinegar
- 1 tbsp Neutral cooking oil
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Sugar
- 1 tsp Toasted sesame oil
- 1/4 - 1/2 tsp Chili flakes (togarashi)
- 1 tsp Toasted sesame seeds
👨🍳 Instructions
- 1
Prepare the vegetables: Julienne the burdock root and carrot into thin matchsticks, about 2-3 mm thick. If the burdock skin is very tough or dirty, scrub it well and peel. For the carrot, peel it and then julienne. To prevent the burdock from browning and to remove some of its bitterness, immediately place the julienned burdock into a bowl filled with 2 cups of water, optionally adding 1 tablespoon of rice vinegar. Let it soak for at least 15 minutes while you prepare the other ingredients.
⏱️ 15 minutes (soaking) - 2
Drain and dry the vegetables: Drain the burdock root thoroughly and pat it very dry with paper towels. This is crucial for achieving a good sauté. Drain the julienned carrot as well.
⏱️ 2 minutes - 3
Sauté the vegetables: Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat (around 190°C / 375°F). Add the drained burdock root and sauté for about 5-7 minutes, stirring frequently, until it starts to soften slightly and becomes fragrant. Add the julienned carrot and continue to sauté for another 3-5 minutes, until the carrot is tender-crisp. The vegetables should be cooked but still have a slight bite.
⏱️ 8-12 minutes - 4
Add the braising liquid: In a small bowl, whisk together the soy sauce, mirin, and sugar. Pour this mixture over the sautéed vegetables in the skillet. If using chili flakes, add them now. Stir well to coat everything evenly.
⏱️ 1 minute - 5
Simmer and reduce: Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, for about 5-7 minutes, or until most of the liquid has been absorbed by the vegetables and the sauce has thickened into a glaze. Be careful not to let it burn.
⏱️ 5-7 minutes - 6
Finish and serve: Remove the skillet from the heat. Stir in the toasted sesame oil. Taste and adjust seasoning if necessary. Transfer the kinpira gobo to a serving dish. Garnish with toasted sesame seeds, if desired. Serve warm or at room temperature.
⏱️ 1 minute
💡 Pro Tips
- ✓Soaking burdock root in water (with or without a splash of rice vinegar) helps to remove its slightly bitter taste and prevents it from oxidizing (turning brown).
- ✓Drying the burdock root thoroughly after soaking is essential for achieving a good sauté and preventing a watery dish.
- ✓The vegetables should be cooked until tender-crisp, maintaining a slight chewiness. Overcooking will result in a mushy texture.
- ✓Kinpira Gobo is excellent as a side dish for bento boxes, rice bowls, or alongside grilled fish or meat.
- ✓For a spicier version, increase the amount of chili flakes or add a pinch of shichimi togarashi (Japanese seven-spice blend) at the end.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add thinly sliced lotus root (renkon) along with the burdock and carrot for added texture and visual appeal.
- Include other root vegetables like daikon radish or parsnip, julienned.
- For a richer flavor, add a small piece of kombu (dried kelp) to the braising liquid and remove before serving.