Name: How To Make Kinpira Gobo (Japanese Braised Burdock Root)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 150g Gobo (burdock root); 2 tsp Sugar; 2 tsp Cooking Sake; 2 tsp Mirin; 1 Tbsp Soy Sauce; 1 Tbsp Sesame Oil; Sesame Seeds, as needed; Sliced Chili Pepper, as needed

How To Make Kinpira Gobo (Japanese Braised Burdock Root)-Japanese Taste

Side Dish Burdock Root Easy Under 30 Minutes Meal Prep Lunchbox Friendly Healthy Vegetarian Vegan

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?

Overview

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Total servings: 2

Difficulty: Easy

Ingredients

150g Gobo (burdock root)
2 tsp Sugar
2 tsp Cooking Sake
2 tsp Mirin
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
Sesame Seeds, as needed
Sliced Chili Pepper, as needed

Expert's Tip

How To Make Kinpira Gobo (Japanese Braised Burdock Root)

The Kinpirakun tool proves incredibly handy, particularly when you're preparing the ingredients for Kinpira. With a simple slide across the vegetable's surface, you can effortlessly create perfect julienne cuts. Beyond Kinpira, this versatile peeler is also perfect for crafting salads, soups, and more. Elevate your cooking experience with this smart and compact kitchen tool!

Instructions

1) Gathering the Ingredients

Gather the ingredients together.

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2) Preparing & Slicing the Burdock Root

Rinse the Gobo thoroughly, and if you have a Tawashi, it's excellent for cleaning its surface. Since the nutrients and distinctive flavor are concentrated near the skin, it's best to skip peeling. Get a bowl of water ready and cut the Gobo in a way that resembles sharpening a pencil, a method known as "Sasagaki" in Japanese, as shown in this step's pictures.

If Sasagaki proves challenging, simply thinly slice the gobo pieces instead. After cutting, immediately soak the pieces in water to eliminate any lye and prevent discoloration. Allow them to soak for 10 minutes, then gently pat them dry with paper towels.

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3) Stir-Frying the Burdock Root

In a frying pan, drizzle some sesame oil and heat it over medium heat. Toss in the Gobo and stir-fry for approximately 2 minutes.

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4) Seasoning and Braising the Burdock Root

After 2 minutes, introduce the seasonings, sesame seeds, and sliced chili peppers. Stir-fry them over medium to high heat until the liquid in the seasonings has evaporated.

5) Serving Kinpira Gobo

Transfer the braised burdock root to a plate and garnish with sesame seeds if desired. Enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya