What is Kinpira Gobo?
Kinpira Gobo is a traditional Japanese home-cooked dish, especially popular as a side dish with rice or as a bento (boxed lunch) item. This dish consists of finely sliced burdock root (gobo) and carrots, sautéed and simmered in a sweet and savory sauce made from soy sauce, mirin, and sugar. The crisp texture of the burdock root combined with the sweet and salty flavor of the sauce creates a perfect balance, making it a nostalgic taste for many Japanese people. The name “kinpira” is derived from Sakata Kintoki, a strong and nourishing sumo wrestler from the Edo period, symbolizing strength and vitality. Burdock root is high in nutritional value and rich in dietary fiber, making it an excellent choice for health-conscious individuals.
Ingredients (Serves 4)
To make Kinpira Gobo for four servings, you will need the following ingredients:
- Burdock Root (Gobo): 1 root (about 200g)
- Scrape off the skin, cut into thin strips, and soak in water to remove the bitterness. The flavor and texture of the burdock root are key.
- Carrot: 1 carrot (about 100g)
- Cut into thin strips, matching the length of the burdock root. Adds color and sweetness.
- Sesame Oil: 1 tablespoon
- Used to add a rich, fragrant flavor.
- Soy Sauce: 2 tablespoons
- The basic seasoning that forms the base of the flavor.
- Mirin: 1 tablespoon
- Adds sweetness and a glossy finish.
- Sugar: 1 tablespoon
- Used to adjust the sweetness.
- Dried Red Chili Pepper: 1 pepper
- Adds a spicy kick and acts as a flavor accent. Remove the seeds and cut into rings.
- White Sesame Seeds: 1 tablespoon
- Sprinkled on top as a finishing touch to add flavor and visual appeal.
Preparation Steps
1. Cutting the Burdock Root and Carrot
First, scrape off the skin of the burdock root with the back of a knife and cut it into thin strips. Soak the cut burdock root in water to remove the bitterness. Cut the carrot into strips of similar length to the burdock root. By keeping the cuts uniform, the vegetables will cook evenly and the final dish will look more appealing.
2. Sautéing the Ingredients
Heat sesame oil in a frying pan and add the dried red chili pepper to bring out its aroma. Then, add the burdock root and stir-fry over medium heat. Once the burdock root becomes tender, add the carrot and continue stir-frying. When the vegetables have released some of their moisture and have become slightly tender, move on to the next step.
3. Adding the Seasonings
Add sugar, mirin, and soy sauce to the sautéed burdock root and carrot. Mix well to coat the vegetables evenly with the sauce, then increase the heat to high and simmer until the sauce reduces and the ingredients take on a glossy appearance. Once the liquid has mostly evaporated and the vegetables are shiny, remove the pan from the heat.
4. Finishing and Serving
Finally, sprinkle the white sesame seeds over the dish and lightly mix to combine. The fragrant sesame seeds will enhance the flavor of the kinpira gobo. Serve the dish while it’s still warm for the best taste, but it also holds up well when cooled, making it an ideal side dish for bento boxes.
Tips
Kinpira Gobo is a simple dish to prepare, yet each household may have its own variations. To preserve the crisp texture of the burdock root, be careful not to overcook it. Additionally, the proportions of the seasonings can be adjusted to suit your taste. If you prefer a less sweet version, reduce the amount of sugar; if you want a spicier kick, increase the amount of chili pepper. Experiment to find your favorite way to enjoy Kinpira Gobo.
Enjoy the distinctive aroma and crisp texture of burdock root in this classic Japanese home-cooked dish. Try this recipe at home and add a touch of Japan to your meals—it’s sure to be a hit at the dinner table.
Here is a website where you can search for restaurants in Tokyo that offer menus in foreign languages. If you are planning to visit Tokyo and would like to enjoy sukiyaki at a local restaurant, please make use of this site.
https://www.menu-tokyo.jp/
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