How To Make Kinpira Gobo (Japanese Braised Burdock Root)

Kinpira is a beloved Japanese side dish, known for its preparation involving stir-frying and simmering root vegetables in a delightful sweet and savory sauce. Typically, these vegetables are thinly sliced or julienned, then cooked with seasonings such as soy sauce, sugar, sake, and mirin.

The name "Kinpira" is said to originate from "Sakata Kinpira," the main character in "Kinpira Joruri," a traditional Japanese recitation accompanied by a Shamisen that gained popularity during the Edo period. Kinpira is also believed to be the son of Sakata Kintoki, who is famous for his role in the Japanese folk tale of "Kintaro." He symbolizes strength and bravery, making him a guardian deity for boys.

Kinpira traditionally features a variety of root vegetables, chosen for their firm texture and chewiness, complemented by the spiciness of chili peppers. This combination is likened to the strength and bravery of Sakata Kinpira, giving rise to the dish's name.

Common ingredients in Kinpira include carrots, lotus root (renkon), and burdock root (gobo). In this recipe, we'll specifically explore a Kinpira recipe featuring "gobo," which is not only rich in dietary fiber but also boasts an earthy flavor with a subtle hint of bitterness.

It's important to note that burdock root tends to discolor easily when exposed to air. To prevent it from turning black, it's advisable to immediately soak it in water after cutting. This discoloration is due to the oxidation of polyphenols present in burdock root.

In this recipe, we will also introduce you to unique techniques for cutting burdock root. So why not give it a try and savor the authentic flavors of Japanese cuisine?