Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, kinpira gobo (spicy burdock root and carrot stir-fry). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Kinpira Gobo - Japanese Burdock and Carrot Stir Fry Stir fried to perfection, Kinpira gobo is a delicious Japanese side dish of carrot and burdock root in a sauce of soy, mirin and sake. Heat sesame oil in a pan and saute burdock, carrot and red chili on medium heat until carrot is soft. Burdock root will remain a bit harder, but make sure it's not too tough!
Kinpira Gobo (Spicy Burdock Root and Carrot Stir-fry) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Kinpira Gobo (Spicy Burdock Root and Carrot Stir-fry) is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook kinpira gobo (spicy burdock root and carrot stir-fry) using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Kinpira Gobo (Spicy Burdock Root and Carrot Stir-fry):
- Get 1 large gobo/burdock root or a few small
- Prepare 1 carrot
- Make ready 1/2 to 1 whole dried red chili, seeds removed
- Prepare 1 Tbsp sugar
- Prepare 1 Tbsp mirin/sweet cooking sake
- Take 1 1/2 Tbsp soy sauce
- Prepare 1/2 Tbsp sesame seeds (optional)
The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style. The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is. Burdock has been an important botanical in Western folk. In a frying pan, heat the oil over medium high heat and stir fry gobo first.
Instructions to make Kinpira Gobo (Spicy Burdock Root and Carrot Stir-fry):
- Scrub or peel the burdock root, cut into matchsticks and soak in water. Rinse until water runs clear. Cut carrots into matchsticks as well.
- Measure out the sugar, mirin and soy sauce.
- Heat sesame oil in a pan and saute burdock, carrot and red chili on medium heat until carrot is soft. Burdock root will remain a bit harder, but make sure it's not too tough!
- Add in sugar and mirin first. Mix well for a minute or two, then add in soy sauce. Stir fry until soy sauce begins to caramelize and gives off a nice smell.
- Stop heat and sprinkle on sesame seeds. Serve and enjoy! Goes good with rice and keeps well for leftovers and lunches!
Then add carrot next after you cook gobo for a few minutes. Add the ingredients for the seasonings and cook until most of liquid evaporates. When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi. Spicy-salty-sweet kinpira, crunchy vegetables that are quicky stir-fried and optionally simmered, are perfect for bento. So far I have given you carrot kinpira and forgotten vegetable kinpira, but Japanese food purists might have noticed that I haven't posted a recipe for classic kinpira gobo (or goboh).
So that’s going to wrap this up with this special food kinpira gobo (spicy burdock root and carrot stir-fry) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
