Kinpira gobo is a traditional Japanese side dish that will enhance any Japanese-style meal. Serve it for breakfast with a bowl of steaming Japanese rice, pack it in a bento box with musubi for lunch, or serve it for dinner along with tofu for a delicious vegetarian meal.
If you’re not familiar with gobo (burdock root) you might not even take notice of it. Gobo is rather homely looking, however, don’t let that stop you from picking up a few pieces to take home. Once it has been cleaned and sliced thinly, its potential is revealed and you are on your way to a truly delicious meal.
Here on Maui gobo can be found at Foodland Kahului, Island Grocery Kahului, TJ’s Wailuku, and Times market in Kihei. Look for slender roots about 1-inch in diameter. These will be less fibrous and tough than the thicker pieces. Sometimes it can be hit or miss. Check the condition of the gobo. It should be firm like a carrot. If it’s not, then try again the following week or ask your grocer when they expect a new delivery.
Have a bowl of cool water ready when slicing the gobo. Burdock oxidizes quickly and the water helps to keep it from turning gray. The water also reduces some of the pungent flavor of the gobo. Change the water once or twice as it becomes darker. When all of the gobo has been sliced, drain in a colander and transfer to a clean dish towel or paper towels and pat dry. You want to avoid water hitting the hot oil when you begin to fry the gobo.
A short list of sauce ingredients makes this an easy dish to prepare. The Shichimi Togarashi is optional. I use it to add a bit of kick to the finished dish. I used instant dashi but using water is fine since you only need a small amount.
Start by cooking the gobo for a few minutes before adding the julienned carrots. Taste a few pieces to see if the texture is right. It should be firm yet cooked enough so that it isn’t tough and difficult to chew. Keep in mind that it will continue to cook a few more minutes when the carrots are added.
Once the gobo and carrots are the right texture, add the sauce and cook until the liquid is nearly gone.
Transfer kinpira gobo to a serving bowl, sprinkle with roasted sesame seeds and shichimi togarashi for a spicy kick.
Though kinpira gobo is considered a side dish, it can become a main dish simply served with a bowl of rice. The flavor is so delicious and the crunchy texture is delightful.
Kinpira Gobo
Adapted from Japanese Cooking 101
Ingredients
9 ounces gobo (burdock root)
4 1/2 ounces carrot
1 tablespoon canola oil
1/4 cup prepared instant dashi or water (vegetarian version)
2 tablespoons + 1 teaspoon soy sauce
1 tablespoon + 1 teaspoon granulated sugar
1 tablespoon sake
1 tablespoon mirin
roasted sesame seeds
shichimi togarashi (optional)
Directions
- Rinse the gobo and remove a light layer of the skin with the back of a knife. Avoid using a peeler as this will remove too much of the edible part of the root.
- Thinly slice gobo on a sharp diagonal (if cut too thick the gobo will be difficult to chew). Stack a few pieces together and slice thinly into 2-inch strips. Place strips in water as you slice them. Change water once or twice as it darkens.
- Julienne carrot into similar size as the gobo. Set aside.
- In a medium bowl, mix together the dashi or water, soy sauce, sugar, sake and mirin. Set aside.
- Heat a scant tablespoon of canola oil over medium heat. Once the oil is hot, add the gobo (be sure it is dry so the oil does not splatter). Stir fry for a few 2-3 minutes adjusting the heat to medium-high if needed. Gobo is very fibrous and should be stir fried until it is just tender and crispy but not tough. Taste a few pieces to ensure you have the correct texture. Add julienned carrots to the pan and stir fry with the gobo until al dente, about 2 minutes.
- Turn heat down to medium if using a higher heat to stir fry the vegetables. Pour in sauce and continue to stir until the liquid is nearly gone (the pan should not be dry).
- Transfer kinpira gobo to a serving bowl. Sprinkle roasted sesame seeds over the top. Serve with shichimi togarashi for a spicy kick.
