Braised Burdock Root (Kinpira Gobo in Japanese) is a very common Japanese side dish often found in bento boxes. You can cook this in advance, store it in an airtight container in the fridge for up to a week. Will be a nice little addition to your dinner.
Ingredients
- 150g burdock root
- 150g carrot
- 1 tablespoon vegetable oil
- a pinch of salt
- 1.5 teaspoon sugar
- 1.5 tablespoon mirin
- 1.5 tablespoon cooking sake
- 1 tablespoon shiro dashi
- 1 tablespoon soy sauce
- 1 piece dried red chili
- 1.5 tablespoon sesame seeds
Instructions
- Wash the burdock root and peel off the skin with back of a knife or rolled aluminum foil.
- Diagonally slice the burdock roots and then cut into thin strips. Same with the carrot.
- Heat a tablespoon of vegetable oil in a pan and stir fry the burdock roots and the carrot with a pinch of salt for a few minutes until they start to wilt.
- Add all the seasoning (sugar, mirin, sake, dashi, soy sauce, dried red chili) and cook until the sauce has reduced.
- Add sesame seeds, twisting and grinding them with your fingers. Or you can add the ready-ground sesame seeds.
Notes
- Do not over peel the burdock roots to avoid losing its earthy flavor.
- The usual kinpira gobo recipe uses sesame oil to stir fry but in this recipe, we use vegetable in stead. This really brings out the fresh ground sesame seeds flavor.
- You can try topping some Parmesan cheese for a little twist, as the creator suggests in the video. It actually is surprisingly good!
Where is this recipe from?
Ryuji, a cooking expert. He has a YouTube channel with >2.6 million subscribers and published several recipe books which all of them became best sellers.
I love how he makes us think cooking is fun. And I love that all of his recipes are easy to make. With his recipes, beginners like myself can easily make great dish!
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