How to Make Kinpira Gobo That's Ready in Just 20 Minutes

In this video, I'll show you how to make Kinpira Gobo, the perfect Japanese side dish for busy weeknights. Ready in just 20 minutes, this sweet and savory burdock root recipe is crunchy, flavorful, and pairs with everything!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the burdock root thoroughly if it has dirt on it, then cut it into thin diagonal slices and julienne each slice into strips about 5cm long and 3-4mm thick. Soak the julienned burdock root in cold water until you're ready to use it. Peel and julienne the carrot to a similar size as the burdock root, and thinly slice the dried red chili pepper, removing the seeds first if you want a milder flavor.

Step 2

In a small bowl, mix together the Japanese soy sauce, sake, chicken bouillon powder, and dashi granules until everything is dissolved, then set this sauce aside for later. Heat the cooking oil in a frying pan on medium-high heat and add the dried chili to the pan while it's heating up.

Step 3

Drain the burdock root thoroughly in a sieve, shaking off any excess water. Once the chili starts gently sizzling, add the drained burdock root and carrot to the pan and fry for about 3 minutes until they're slightly softened. Pour the prepared sauce around the pan and continue frying until all the liquid has reduced completely.

Step 4

Add the brown sugar and mirin to the pan and stir-fry until the sugar has melted and coated the vegetables. Add the additional Japanese soy sauce and fry for just 10-15 seconds before turning off the heat. Finally, sprinkle in the toasted sesame seeds and drizzle with toasted sesame oil, mix everything together, and either serve immediately or transfer to a container to cool before refrigerating.