Chopped Gobo Burdock Root (Kinpira gobo)
A staple Japanese dish. The key lies in cutting the ingredients to a uniform shape. The sweet and savory flavor is sooo good!
Photographed by Masaya Suzuki
Calorie count is per serving.
Ingredients (Serves 2-3)
- 200 g gobo burdock root
- 40 g carrot
- 2 dried red chili (small)
- 135-200 ml water used to soak the gobo
- 1 1/3 tbsp cane sugar or sugar
- 1 1/3 tbsp sake
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Wash the gobo with a tawashi scrubber and cut into pieces 4-5 cm in length. Cut vertically into 3-4mm slices, and then into 3-4 mm matchsticks.
Cut into slightly thick matchsticks to enjoy the texture.
Place the gobo matchsticks in water. When you're through cutting, strain the gobo and save the water.
Cut the carrots in the same way as the gobo, but don't soak them in water. Rehydrate the dried red chili by soaking in lukewarm water. Drain, remove the seeds, and cut into thin rings.
Put the gobo and carrots in a pot and sprinkle with 1 tablespoon of sesame oil.
Coating the vegetables with oil before heating prevents splattering, and allows you to stir-fry with only a minimum amount of oil.
Place the pot over high heat and stir-fry until the vegetables are coated evenly. Add the water retained from soaking the gobo; just enough to cover the vegetables. Add the red chili and place a drop lid on top.
When the water comes to a boil, add the cane sugar (or sugar) and sake, and replace the drop lid cover. Simmer for 3-4 minutes over medium-low heat.
Adding the sugar before the other seasonings allows the flavors to mesh.
Add the soy sauce, stir and cover again. Simmer over low heat for about 10 minutes until the gobo and carrots are tender, stirring occasionally.
Turn up the heat, remove the drop lid, and cook until the liquid has evaporated.