Kinpira Gobo (きんぴらごぼう) Recipe
A low calorie, quick, vegetarian and vegan friendly recipe that anyone can try!
Found at practically every Japanese weeknight dinner, Kinpira Gobou ( きんぴらごぼう) is a super healthy side dish made from braised burdock root, carrots and sesame. You can eat a bowlful for a healthy dose of your daily veggies, top it on rice or use as an accent to spruce up your salad.
Healthy, crunchy, sweet and savory – this is definitely a useful recipe for busy weeknights.
INGREDIENTS ( 2 servings ) :
1. Burdock root – 80 gms (If you can’t find burdock root near you, try using Chicory root or Lotus root as a substitute – it won’t have the same earthy flavor but will do the trick)
2. Carrot – 20 gms
3. Sesame seeds (toasted work best) – Half a tablespoon
4. Sesame oil – 1 tablespoon or as per taste (Sesame oil gives the dish a nutty umami flavor but if you don’t like sesame oil, you can use normal cooking oil)
5. Soy sauce – 1 teaspoon
6. Vinegar – to soak the burdock root
7. Mirin (Again, if you can’t find Mirin easily, try using brown sugar) – Half a tablespoon
STEPS :
1. Julienne the carrot and burdock root into thin strips, around 5 cm in length.
2. PRO TIP : Soak the julienned burdock root in vinegar for a few minutes. This is to get rid of astringency since its a root vegetable and to prevent it from turning brown quickly. No vinegar? Use water
3. Add sesame oil to your frying pan. As the oil is heating up, drain the burdock from vinegar and add in.
4. Toss in the carrots, and stir for a few minutes on medium heat.
5. Add mirin (or brown sugar) and lower the heat. Again stir for a few minutes.
6. Add soy sauce.
7. Once the veggies get a nice brownish coating, turn off the heat.
8. Add sesame seeds. Recommended amount half a tablespoon but if you love sesame seeds, go crazy! People who like spice can also add dried red chillies.
There you have it, healthy and tasty Kinpira gobo! You can make a few servings at a time and keep refrigerated for a couple of days. It tastes just as great when its cold.