Kinpira Gobo (Japanese Burdock Root Stir-Fry)

Ingredients

• 2 burdock roots (about 300g), julienned 2 burdock roots (about 300g), julienned
• 2 carrots (about 200g), julienned 2 carrots (about 200g), julienned
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 tablespoon sesame seeds, toasted 1 tablespoon sesame seeds, toasted
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 2g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the julienned burdock root and carrots to the pan and stir-fry for 2-3 minutes.
3. 3.
   In a small bowl, mix together the soy sauce, mirin, and chili flakes.
4. 4.
   Pour the sauce mixture over the burdock root and carrots, stirring well to coat.
5. 5.
   Continue stir-frying for another 5-7 minutes, or until the vegetables are tender but still retain some crunch.
6. 6.
   Season with salt to taste.
7. 7.
   Remove from heat and sprinkle with toasted sesame seeds.
8. 8.
   Serve hot as a side dish or as a topping for rice or noodles.

Treat your ingredients with care...

• Burdock root — Scrub the burdock root thoroughly to remove any dirt or impurities. You can peel the skin if desired, but it is not necessary as long as it is well-cleaned. To prevent discoloration, soak the julienned burdock root in water with a splash of vinegar or lemon juice before cooking.

Tips & Tricks

• For a milder version, reduce the amount of chili flakes or omit them altogether.
• Adjust the sweetness by adding more or less mirin according to your taste preference.
• Kinpira Gobo can be enjoyed warm or at room temperature, making it a great dish for bento boxes or picnics.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
• Experiment with adding other vegetables such as bell peppers or snow peas for additional flavors and textures.

Serving advice

Serve Kinpira Gobo as a side dish alongside steamed rice and miso soup for a complete Japanese meal. It can also be enjoyed as a topping for noodles or as a filling for sushi rolls.

Presentation advice

Garnish the Kinpira Gobo with a sprinkle of additional toasted sesame seeds and some finely chopped green onions for a pop of color. Serve it in a traditional Japanese dish or a simple white bowl to highlight the vibrant colors of the vegetables.