Servings: 2 people
Prep time: 10 min
Cooking time: 15 min
Ingredients
- 1 Burdock
- 2 Carrots
- 3 tbsp Sake (or Cooking Wine)
- 1 tbsp Sugar
- 1.5 tbsp Soy Sauce
- 1.5 tbsp Mirin
- Red chili flakes, to taste
- 1 tbsp sesame oil (plus more for garnish, if desired)
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Prepare the burdock root Scrubbing the burdock: Start by thoroughly scrubbing the burdock root. Don’t peel it – the skin contains a lot of flavor. A rough brush works well for this, or you can ball up some aluminum foil and use that to scrub the dirt and impurities away. The goal is to remove the outer grime, not the entire skin. Cutting the burdock: Cut the cleaned burdock into thin matchsticks (julienne). Aim for pieces about 2 inches long and 1/8 inch thick. As you cut the burdock, immediately place the pieces into a bowl filled with cold water. This prevents discoloration (it turns dark quickly when exposed to air). Let it soak for a few minutes while you prepare the carrots.
- Prepare the carrots: Peel the carrots. Cut the carrots into julienne pieces, similar in size to the burdock. Set them aside.
- Stir-fry the vegetables Heat the oil: Heat the 1 tbsp of sesame oil in a large frying pan or wok over medium-high heat. Stir-fry: Once the oil is hot, drain the burdock root well and add it to the pan. Add the carrot julienne as well. Stir-fry for 5-7 minutes, until the burdock and carrots begin to soften. You should see a slight change in color and they should be less rigid.
- Add seasonings Add sake: Add the 3 tbsp of sake and stir to incorporate. Let it cook for a minute or two, allowing the alcohol to evaporate slightly. Add remaining seasonings: Add the sugar, soy sauce, and mirin. Stir well to ensure everything is evenly coated. Add the red chili flakes to taste, adjusting the amount to your desired spice level.
- Simmer and thicken: Continue cooking, stirring frequently, until most of the liquid has evaporated and the sauce has thickened and is clinging to the vegetables. This should take another 5-10 minutes. The vegetables should be tender but still retain a slight crunch.
- Cool and Serve Cooling: This is a crucial step! Let the Kinpira Gobo cool slightly before eating. This allows the flavors to truly marry and be absorbed by the burdock and carrots, making the dish even more delicious. Serving: Garnish with toasted sesame seeds and an extra drizzle of sesame oil, if you like. You can serve it as is, with a side of steamed rice, or as part of a traditional Japanese bento box.
Tips & Notes
- Thin cuts: The thinner you cut the burdock and carrots, the faster they will cook and the more easily they will absorb the sauce. A mandoline or julienne peeler can be very helpful here.
- Don’t peel the burdock: Remember, the skin holds a lot of flavor. Just give it a good scrubbing.
- Variations: You can add other vegetables to this dish, such as shiitake mushrooms or konjac (konnyaku). You can also add a splash of lemon juice for a bit of brightness.
