47min 4 ppl
Kinpira Gobo
21 minutes
4 people
Easy≤30 min & ≤6 steps
21 min · 6 steps
Easy: ≤30 min and ≤6 steps
110 kcalper person
Protein 2g
Carbs 14g
Fats 5g
About this dish
Julienned burdock root and carrot stir-fried until just softened, then glazed with soy, mirin and a little sugar for a sweet, savoury, faintly peppery side. A staple of the everyday Japanese table.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Burdock rootjulienned250 g
- Carrotjulienned1
Dried Goods
- Caster sugar10 g
Spices & Seasonings
- Dried Red Chilliesdeseeded and sliced1
- Toasted sesame seeds5 g
Oils & Condiments
- Sesame Oil15 ml
- Soy sauce30 ml
- Mirin20 ml
Utensils
- Chopping board
- Sharp knife
- Large frying pan
Method
1
Peel and julienne the burdock root, then soak in cold water for 5 minutes to remove bitterness.
Approx. 4 minutes
2
Julienne the carrot.
Approx. 3 minutes
3
Drain the burdock root well.
Approx. 2 minutes
4
Heat the sesame oil in a frying pan over medium-high heat and stir-fry the burdock and carrot for 4 minutes until starting to soften.
Approx. 4 minutes
5
Add the sliced dried chilli, soy sauce, mirin and caster sugar and stir-fry for 6 minutes until the vegetables are tender and glazed.
Approx. 6 minutes
6
Scatter with toasted sesame seeds and serve warm or at room temperature.
Approx. 2 minutes
