I experimented a bit and incorporated some wood ear mushrooms, which added an extra layer of deliciousness to the dish!
Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう )
Recipes > Japanese Recipes > Japanese Side Dish Recipes
![Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう )](Images/Kinpira-Gobo-Braised-Burdock-Root-Recipe.webp)
Step into the heart of Japanese home cooking with our Kinpira Gobo, a hearty and comforting dish that brings you a taste of a mother's kitchen right to your dining table. If you've ever wondered what families eat on regular days in Japan, this is it. The simplicity of Kinpira Gobo belies the fact that it carries centuries of history in its humble ingredients.
Imagine a time when life was simpler, and food came directly from the earth beneath your feet. A farmer unearths a burdock root - gobo, they call it - and brings it home. His wife skillfully peels the skin, revealing the fresh, earthy heart of the root. She mixes sugar, sake, mirin, and soy sauce in a bowl, a combination so common in her kitchen that she doesn't even measure. She heats sesame oil in a pan, adds the gobo, and cooks until it softens, releasing an inviting, homey aroma.
She adds carrots, sliced just so, and the sauce she prepared earlier, then stirs everything together, filling the kitchen with a comforting smell. Just before finishing, she sprinkles in toasted sesame seeds and sliced red chili pepper, which dances around the edges, lending the dish a whisper of heat.
This isn't just a recipe, it's a story - the story of a family, a tradition, and a connection to the earth. It's what home cooking in Japan is all about. Every step of this recipe is an homage to the artistry in everyday life, the rhythm of routine, and the beauty of simplicity.
Today, we invite you to create your own story, to connect with a way of cooking that's steeped in tradition yet fits perfectly into modern life. Let this Kinpira Gobo warm your heart and remind you that, no matter where you are, we're all connected by the simple act of sharing a meal. So, grab your knife, your root vegetables, and let's embark on this culinary journey together. Because after all, we're not just making a dish, we're making memories. Welcome to the world of Kinpira Gobo, we promise it's a journey worth taking!
JUMP TO:
INGREDIENTS:
Gobo (Burdock Root): Look for firm, fresh burdock root. The skin should be relatively smooth and the root should not bend or feel soft. Burdock root is used for its unique earthy flavor and crisp texture that absorbs flavors well. Fresh burdock root might not be available everywhere, but you can find it in Asian grocery stores or buy it online. If fresh gobo is unavailable, you can substitute it with canned gobo, but keep in mind that the texture and taste will differ slightly.
![Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 10 Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 10](Images/Kinpira-Gobo-Braised-Burdock-Root-Recipe-10.webp)
Carrot: Choose carrots that are firm, vibrant in color, and without any signs of spoilage like soft spots or mold. Carrots add a sweet, earthy flavor to the dish, balancing the taste profile. Their vibrant color also brings visual appeal to the dish.
Roasted Sesame Oil: High-quality roasted sesame oil is essential for achieving the rich, nutty flavor characteristic of Kinpira Gobo. The oil should have a deep amber color and a strong, rich aroma. Sesame oil is not just a cooking medium in this recipe, but a flavor enhancer. Be mindful that roasted sesame oil has a low smoking point, so avoid high heat.
Mirin: Mirin, a type of sweet rice wine, is crucial to Japanese cuisine. When shopping for Mirin, ensure it's the real deal and not a synthetic version (those often have corn syrup and artificial flavors). It should contain rice, rice koji (mold), and shochu (liquor). It lends a sweet and tangy flavor that helps balance out the soy sauce and the natural earthiness of the root vegetables.
Sake: Sake adds a distinct flavor that can't be mimicked by other alcohols. It helps to meld and harmonize the flavors. When choosing sake for cooking, opt for one labeled "cooking sake" or "ryorishu". If sake is unavailable, dry sherry or Chinese rice wine can be used as alternatives.
Soy Sauce: Soy sauce provides saltiness and umami. It's preferable to use Japanese soy sauce (Shoyu), which has a slightly sweeter, more balanced flavor compared to other soy sauces. If you need a gluten-free option, use Tamari.
Dried Red Chili Pepper: Use whole dried chili peppers, which you'll cut into rounds. If you prefer less heat, remove the seeds before using. The chili pepper adds a kick that complements the sweet-savory flavors in the dish.
Toasted White Sesame Seeds: They are used both for flavor and presentation. Make sure they're fresh, as sesame seeds can become rancid over time. If you can't find toasted sesame seeds, you can toast raw ones yourself in a dry pan over medium heat until they're golden brown and fragrant.
MAIN STEPS:
Preparing the Gobo: Peeling the gobo is a critical step. The key here is to shave it lightly as the skin houses a significant part of the flavor. So, rather than a typical peeler, use the back of your knife to scrape off the outer layer, ensuring you don't lose too much of its tasty flesh.
Cutting Gobo and Carrots: Both gobo and carrots need to be cut into thin, equal-sized strips. This is not merely for aesthetics but also for consistent cooking. Uneven pieces may lead to some being overcooked while others remain undercooked. Patience and precision are your allies in this step.
Soaking the Gobo: Don't skip the soaking part. This not only helps in reducing the root's natural bitterness but also prevents discoloration. Remember to change the water midway to ensure optimal results.
Cooking Temperature: The heat level during stir-frying should be controlled carefully. Too high heat can burn the sesame oil, leading to a bitter flavor. Start with medium heat and adjust as necessary.
Adding the Ingredients: Add the carrots only when the gobo is half-cooked. This ensures that both vegetables will finish cooking at the same time, preserving their individual textures.
Adding the Sauce: Be mindful while pouring your sauce. The aim is to have the vegetables well coated and flavorful, not swimming in sauce. Once the sauce is added, continue cooking until it has almost completely evaporated, leaving just enough to coat the vegetables with a glossy finish.
Garnishing with Sesame Seeds: Lastly, remember to sprinkle sesame seeds right before serving. The seeds not only add a nice crunch but also enhance the overall flavor.
SERVED WITH:
Starter: Gazpacho (Spain): This is a cold soup made from ripe tomatoes, cucumber, bell pepper, garlic, olive oil, and vinegar. The refreshing and slightly tangy flavor of gazpacho will help to stimulate your appetite and provide a nice contrast to the savory-sweet flavors of Kinpira Gobo.
Side Dish: Miso Soup (Japan): A classic Japanese soup made from a mixture of miso paste and dashi (a stock made from seaweed and bonito flakes). It often contains tofu and seaweed or vegetables. The umami-rich miso soup complements the earthy flavors of Kinpira Gobo.
Main Course: Grilled Salmon (USA): A simple, lightly seasoned grilled salmon filet is a great main course to serve with Kinpira Gobo. The fattiness of the salmon is balanced by the light and earthy Kinpira.
Second Course: Bibimbap (Korea): This is a Korean rice dish served with sauteed vegetables, chili paste, and sometimes beef and a fried egg. Kinpira Gobo would fit right in with the variety of flavors and textures in bibimbap.
Side Dish: Steamed Jasmine Rice (Thailand): A staple in Asian cuisine, jasmine rice has a delicate floral and buttery scent that pairs well with almost any dish, especially with the flavorful Kinpira Gobo.
Dessert: Mango Sticky Rice (Thailand): This dessert is made from glutinous rice, fresh mango, and a sweet coconut sauce. The light sweetness and tropical flavor provide a lovely contrast to the savory dishes.
ALTERNATIVES:
Appetizer: Tamagoyaki (Japan): A Japanese rolled omelette that's slightly sweet and often served as part of a traditional Japanese breakfast or in a bento lunch. The ingredients are simple: eggs, soy sauce, and sugar. Some variations may include mirin or sake for additional flavor.
Main Course: Gomaae (Japan): This is a traditional Japanese side dish made from vegetables and a sesame dressing. The vegetables, which can include spinach, green beans, or carrots, are blanched and then mixed with a ground sesame dressing made from soy sauce, sugar, and sesame seeds.
Side Dish: Japanese Pickled Carrots (Japan): These pickles, called "tsukemono," are a staple in Japanese cuisine and can be made with various vegetables. For a carrot version, thinly slice the carrots and marinate them in a mixture of soy sauce, mirin, sugar, and vinegar.
Salad: Thai Carrot Salad (Thailand): This vibrant salad combines grated carrots, crushed peanuts, and a tangy dressing made with lime juice, soy sauce, sugar, and chili. It's light, refreshing, and full of contrasting textures.
Main Course: Korean Sesame Oil Chicken Soup (Korea): This comforting soup, known as "Gaesip-guk," is prepared with chicken, garlic, and rice soaked in a flavorful broth. The soup is seasoned with soy sauce and toasted sesame oil, lending it a nutty flavor profile that's both warm and satisfying.
Side Dish: Szechuan Stir-Fried Eggplant (China): This dish, known as "Yu Xiang Qie Zi," features eggplant stir-fried in a sauce made with soy sauce, sugar, vinegar, and chili pepper, similar to the Kinpira Gobo but with a punchier, spicier flavor.
Dessert: Sesame Seed Balls (China): Known as "Jian Dui," these are sweet pastries made from glutinous rice flour coated with sesame seeds and often filled with red bean paste. They're deep-fried to a crispy perfection and have a subtly sweet taste, making for a delightful dessert.
HISTORY:
Kinpira Gobo, also known as Braised Burdock Root, is a dish steeped in centuries of Japanese tradition and history. It has humble beginnings, much like many iconic dishes worldwide, born out of necessity, practicality, and a love for local produce. Its story is as deep and earthy as the root it is named after.
Burdock root, or 'gobo' in Japanese, has been an integral part of Japanese diets for many centuries, not only for its distinct taste and texture but also for its medicinal properties. The root is believed to have anti-inflammatory and antioxidant effects, and it is highly respected in traditional Japanese medicine.
The name 'Kinpira' comes from a mythical Japanese hero, known for his strength and courage. According to folklore, Kinpira's mother cooked him burdock root to fortify him for his challenges. The cooking style of 'kinpira,' which involves sautéing and simmering, is named after this hero, indicating that this cooking method was created to bring out the strengthening properties of the burdock root.
During the Edo period (1603-1868), with the rise of a merchant class in Japanese society, more elaborate and varied culinary techniques developed, and Kinpira Gobo began appearing in home cooking recipe books. This was a time when the Japanese began appreciating the flavors of their local produce, and gobo, with its distinct earthy taste, was a natural favorite.
In the following centuries, Kinpira Gobo evolved from its humble roots to become a staple in Japanese cuisine, appearing regularly in bento boxes, Izakaya menus, and family meals. The recipe was passed down from generation to generation, with each family adding their unique touch, but the core ingredients and cooking method remained true to tradition.
Today, Kinpira Gobo continues to be a beloved dish in Japan and has found its way into international kitchens. It symbolizes the simple elegance of Japanese cuisine, where fresh, local ingredients are transformed into wholesome and nourishing meals. It's a dish that tells the story of a nation's history, its love for nature, and its reverence for tradition. As you savor a plate of Kinpira Gobo, you're not just enjoying a delightful meal but also partaking in a culinary tradition that spans centuries.
TIPS:
Mastering the Julienne Technique: The texture of Kinpira Gobo is largely dependent on the size and shape of the burdock and carrot slices. A julienne cut provides the ideal thickness and length for this dish, ensuring an even cooking process and a pleasing crunch. If you're not experienced in this technique, consider practicing on a less expensive vegetable or even a piece of firm fruit to improve your precision and confidence.
Use a Sharp Knife: A sharp knife is crucial when preparing your ingredients, especially for julienne cuts. The sharp blade reduces the risk of injury and ensures the vegetables are cleanly sliced, preserving their texture and flavor.
Choosing Fresh Gobo: When selecting gobo for your recipe, take a close look at its texture. Avoid any gobo that shows dark rings, which are indicative of age and can result in a tougher, less desirable texture in your final dish.
![Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 11 Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 11](Images/Kinpira-Gobo-Braised-Burdock-Root-Recipe-11.webp)
Skinning Gobo Carefully: Gobo skin houses a wealth of flavor that you wouldn't want to miss. Instead of using a vegetable peeler, lightly shave off the skin with a knife, being cautious not to cut too deeply and rob your dish of that delectable taste.
Seeding Practices in Japanese Cuisine: Commonly in Japanese dishes, seeds are discarded to maintain the refined texture and flavor of the meal. However, if you're a fan of spicy food, feel free to defy the convention and add the chili seeds back into your Kinpira Gobo for an extra kick.
Solving Thickly Cut Gobo Dilemmas: If you've found that your gobo pieces are thicker than intended and are taking longer to stir fry, don't fret. Simply add ¾ cup of Dashi or Vegan Dashi to the pan and let the gobo simmer until it reaches the desired tenderness.
Balance of Flavors: The perfect Kinpira Gobo lies in the balance of sweet, salty, and umami flavors. Feel free to adjust the amounts of sugar, sake, mirin, and soy sauce to suit your taste. The important thing is to taste as you go, especially when adding the sauce to the pan.
Understanding the 'Soak and Rinse' Process: Soaking and rinsing the gobo strips is not merely a washing process, but a crucial step to draw out the bitterness. This technique is commonly used in Japanese cuisine for various root vegetables and can greatly enhance the final flavor of your dish.
Regulate the Heat: When stir-frying, controlling the heat is essential. Too low, and your vegetables may steam rather than fry. Too high, and they may burn before they're cooked through. Aim for a medium heat that allows you to cook the vegetables to a tender yet crunchy consistency.
Cooking Alcohol Alternative: If you're cooking for someone who doesn't consume alcohol, a good alternative to sake and mirin is a mixture of apple juice and rice vinegar. The apple juice provides sweetness while the vinegar adds a bit of acidity and tang.
Topping Variations: While sesame seeds are traditional, feel free to get creative with your toppings. Some chefs like to add a sprinkle of crushed seaweed for extra umami, or even a light dusting of chili powder for an added kick.
Recipe Information
Skill Level
|
Time 30 Minutes |
Price |
Serves 4 People |
Healthiness![]() |
Nutritional Information |
Ratings![]() (Add Rating & Review) |
Reviews 28 Reviews |
Ingredients:
-
1 Gobo Burdock Root
1 Carrot
1.5 tablespoons Roasted Sesame Oil
Seasonings:
1 tablespoon Mirin
1 tablespoon Sake
1 ½ tablespoon Soy Sauce
1 tablespoon Sugar
1 Dried Red Chili Pepper
( optional )
For Garnish:
2 teaspoons Toasted White Sesame Seeds
Allergens
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Soy | Sesame |
Directions:
01 - Begin by measuring out all the ingredients you will need for this recipe. This step, also known as mise en place, ensures a smooth cooking process.
02 - Combine your Sugar, Sake, Mirin, and Soy sauce in a bowl. Mix them together until the Sugar is dissolved. Cover this mixture with cling film and put it aside for later. This will be the seasoning for your dish.
![Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 02 Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 02](Images/Kinpira-Gobo-Braised-Burdock-Root-Recipe-02.webp)
Gobo Preparation:
03 - Grab your Gobo (Burdock Root) and lightly shave off its skin using the dull edge of a knife. Be careful not to peel too deeply as the Gobo's most flavorsome part lies just beneath the skin.
![Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 03 Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 03](Images/Kinpira-Gobo-Braised-Burdock-Root-Recipe-03.webp)
04 - Once the Gobo is peeled, slice it diagonally into thin pieces, each about 5 cm or 2.5 inches long.
05 - Gather a small batch of these slices and further cut them into thin julienne strips. Repeat this process with all of your Gobo slices.
06 - Place the Gobo strips in a bowl of water, letting them soak for about 10 minutes. Midway through, change the water. This process will help reduce the Gobo's bitterness. After soaking, rinse the strips under cold water and drain them thoroughly.
![Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 04 Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 04](Images/Kinpira-Gobo-Braised-Burdock-Root-Recipe-04.webp)
Carrot Preparation:
07 - Peel your carrot and slice it into thin slabs, similar to the Gobo, about 5 cm or 2.5 inches long. From these slabs, cut thin julienne strips.
![Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 05 Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 05](Images/Kinpira-Gobo-Braised-Burdock-Root-Recipe-05.webp)
Red Chili Pepper Preparation:
08 - For the red chili pepper, first cut off the top end. Then remove the seeds by shaking it—this reduces the heat while retaining the flavor.
09 - Slice the de-seeded chili pepper into thin rounds.
![Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 06 Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 06](Images/Kinpira-Gobo-Braised-Burdock-Root-Recipe-06.webp)
The Cooking Process:
10 - Now, it's time to cook. Heat up sesame oil in a large frying pan over medium heat.
11 - Once the oil is hot, add the prepared Gobo strips to the pan.
12 - Stir fry the Gobo for about 2-3 minutes or until it starts to soften.
13 - When the Gobo is about half cooked, add the carrot strips into the pan.
![Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 07 Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 07](Images/Kinpira-Gobo-Braised-Burdock-Root-Recipe-07.webp)
14 - Continue stir frying until both the carrot and Gobo become tender.
15 - Pour in the Soy sauce mixture that you prepared at the beginning.
16 - Mix everything together, ensuring that the vegetables are evenly coated with the sauce. Add in the sliced red chili pepper and keep cooking until all the liquid has evaporated.
![Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 08 Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 08](Images/Kinpira-Gobo-Braised-Burdock-Root-Recipe-08.webp)
17 - For the final touch, sprinkle some sesame seeds over the vegetables and give it a quick stir.
18 - Once done, transfer the cooked Kinpira Gobo into individual bowls or serve it family style on a large plate. Enjoy your homemade, deliciously seasoned Braised Burdock Root!
![Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 09 Kinpira Gobo Recipe ( Braised Burdock Root きんぴらごぼう ) - 09](Images/Kinpira-Gobo-Braised-Burdock-Root-Recipe-09.webp)
Notes:
Substitutions: In case you don't have access to certain ingredients, you can substitute Mirin with a mix of sake and sugar (ratio 3:1) to mimic its sweet, slightly alcoholic flavor. If you cannot find Gobo or burdock root in your local grocery store, try using parsnip, celeriac, or even carrots to maintain the crunchy texture.
Kinpira Gobo Recipe WITH DASHI: If you found delight in the earthy tones and unique flavors of our Kinpira Gobo Recipe (Braised Burdock Root), you might be interested in exploring another version of this dish that involves dashi, Kinpira Gobo Recipe ( きんぴらごぼう - 金平牛蒡 ). The addition of dashi, a fundamental Japanese stock, introduces an extraordinary depth of flavor, lifting the recipe to new culinary heights. This version presents a richer, deeper profile, reflecting the heart of Japanese cuisine. To embark on this flavorful journey, click on the provided link. Experience the wonder of traditional Japanese cooking in the comfort of your own home!
Preparation: When preparing the Gobo, make sure to keep the shavings thin to ensure quick and even cooking.
Soaking the Gobo: Soaking the Gobo strips in water is an important step to remove any earthy taste or bitterness. Don't skip this step.
Adding Carrots: Carrots are added later in the cooking process because they cook faster than Gobo. If added at the same time, they may become overcooked and lose their crunch.
Heat Level: Adjust the amount of dried red chili pepper based on your heat preference. The quantity specified in the recipe gives a mild to medium heat.
Storing: This dish can be stored in the fridge for up to 3-4 days. It can be enjoyed both cold and warm. To reheat, either microwave it or briefly sauté in a pan over medium heat.
Vegetarian/Vegan: For a vegan version, ensure the Sake and Mirin you use are vegan-friendly. Some brands may contain a small percentage of brewer's alcohol derived from animal products.
Serving: Kinpira Gobo can be served as a side dish, part of a bento box, or even as a topping for rice bowls. It's a versatile dish that can add flavor and texture to various meals.
Sesame Seeds: Don't forget to toast the sesame seeds before using them for garnishing. This will amplify their flavor.
Slicing Technique: Practice your knife skills! Getting thin, even julienne slices of the vegetables will not only ensure even cooking but also make the final dish more aesthetically pleasing.
Nutritional Information
( Per Portion )
Calories |
140 kcal (7%) |
Total Carbohydrate | 12g (4%) |
Cholesterol | 0mg (0%) |
Total Fat |
10g (15%) |
Saturated Fat | 1.5g (8%) |
Polyunsaturated Fat | 3.5g |
Monounsaturated Fat | 4g |
Trans Fat | 0g |
Fibers | 2g (8%) |
Protein | 2g (4%) |
Sugar | 4g (4%) |
Vitamin A |
800 IU (27%) |
Vitamin B1 (Thiamin) |
0.06mg (5%) |
Vitamin B2 (Riboflavin) | 0.02mg (2%) |
Vitamin B3 (Niacin) | 0.6mg (4%) |
Vitamin B5 (Pantothenic Acid) | 0.3mg (6%) |
Vitamin B6 | 0.07mg (5%) |
Vitamin B7 (Biotin) | 3mcg (10%) |
Vitamin B9 (Folate) | 16mcg (4%) |
Vitamin B12 | 0.1mcg (4%) |
Vitamin C | 2mg (2%) |
Vitamin D | 0 IU (0%) |
Vitamin E | 1mg (7%) |
Vitamin K | 15mcg (12%) |
Choline | 12mg (2%) |
Carnitine | 0mg (0%) |
Calcium |
48mg (4%) |
Chloride |
8mg (0%) |
Chromium | 2mcg (5%) |
Copper | 0.07mg (8%) |
Fluoride | 4mcg (0%) |
Iodine | 3mcg (2%) |
Iron | 0.5mg (3%) |
Magnesium | 22mg (5%) |
Manganese | 0.15mg (7%) |
Molybdenum | 4mcg (9%) |
Phosphorus | 48mg (4%) |
Potassium | 200mg (4%) |
Selenium | 1.5mcg (2%) |
Sodium | 450mg (19%) |
Sulfur | 10mg |
Zink | 0.5mg (4%) |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. |
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Written by: Uncut Recipes | Disclaimer |
June 15, 2023
I'm grateful for this wonderful recipe. It turned out to be a real treat to my tastebuds!