Japanese
Kinpira Gobo (Japanese Burdock and Carrot)
Fine matchsticks of earthy burdock and carrot stir-fried in sesame oil, then glazed with soy, mirin and a little chilli. A home-style Japanese side.
Ingredients
- 1 burdock root (about 150g)
- 1 medium carrot
- 1 tbsp sesame oil
- 1 dried red chilli, seeds removed and finely sliced (or a few rings of fresh red chilli)
- 1 tbsp sake
- 1 tbsp mirin
- 1 1/2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp toasted sesame seeds
Instructions
- Scrub the burdock with the back of a knife to remove the thin skin (no need to peel). Cut into 5cm lengths, then into fine matchsticks. Drop straight into a bowl of cold water for 5 minutes to stop it browning, then drain well.
- Peel the carrot and cut into matchsticks the same size as the burdock.
- Heat the sesame oil in a frying pan over medium-high heat. Add the burdock and stir-fry for 2-3 minutes, then add the carrot and chilli and cook for another 2 minutes.
- Add the sake, mirin, soy sauce and sugar. Keep tossing for 2-3 minutes until the liquid has almost gone and the vegetables are lightly glossy but still have some bite.
- Sprinkle with sesame seeds. Serve warm or at room temperature.
About this dish
Kinpira is a cooking style rather than a single dish: vegetables cut into thin strips, stir-fried, then simmered quickly in soy and sugar until glossy. Burdock root (gobo) is the classic choice.
Burdock has a sweet, earthy flavour and a satisfying crunch that holds up well. Look for it at Japanese and Korean grocers; it looks like a long, thin brown stick.
Kinpira keeps for 4 days in the fridge and tastes even better the next day, so it's a regular in bento boxes and on meal-prep lists.
More recipes to cook
All recipes
Never miss a recipe
Join thousands of subscribers and get our best recipes delivered direct to your inbox.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.