2 burdock roots, well scrubbed For my version I used miso and ground sesame seeds to compliment the earthiness of the gobo. The name Kinpira comes from the legendary muscleman, and that shows how nutritious the dish really is. ( Red Hot Pepper ), 1 Gobo or Burdock Root 1 Carrot Shave off the gobo skin with the back of a knife. It’s perfect for lunch and busy weekday dinners when you want one more thing for the menu. Cut them in matchsticks of about ⅛-inch (2mm) thick. Cut carrots into matchbox strips. Then collect some of the slices and cut into thin matchbox strips. 37gr Soy Sauce Prepare your sugar, mirin and soy sauce. I need to call it Kinpira Gobō instead of Braised Burdock throughout this blog because it just doesn't sound right for me and if I use the English name. For the gobo, I like to julienne it as thinly as possible so that it’s more of a quick sauté than a simmered dish(the way some people prepare it). Put oil in a frying pan and heat at medium high heat. Wash a burdock and the carrot by running water and brush. Cut vegetables thinly. Traditionally, for kinpira gobo the burdock is cut into 1.5-2 inch match sticks, … 1 Carrot 02 - Let the Gobo pieces soak in water as you cut to remove the Gobo's harshness. Gobo is burdock root and a very popular vegetable in Japan. When the oil is hot, add the gobo root and carrots. Adjust the seasonings and ingredients to your liking. Kinpira gobo has carrot in it as well as burdock root. 55gr Dashi Make a lengthwise cross-shape incision about 3.8cm / 1.5in deep at one end. Kinpira Gobo is a very common side dish served with rice that’s typically seasoned with mirin, soy sauce and sugar. For sourcing burdock: Asian groceries or markets are going to be your best source for burdock, but if you can’t get your hands on any, asparagus is the perfect substitute. This video will show you how to make Kinpira Gobo, braised burdock root and carrot in a sweet and salty sauce. Cut them in matchsticks of about ⅛-inch (2mm) thick. 2. Slice the renkon and soak in water. Immerse them in water for 30 minutes to slightly soften and remove the oxidation. Burdock root and carrot are cut into matchsticks and cooked in slightly sweet soy sauce. To subdue the bitterness of the gobo, the strips must … Scrub or peel the burdock root, cut into matchsticks and soak in water. Cook for about 3-4 minutes. Soak in the water or vinegar water to prevent … Cook and stir for about 5 minutes until the gobo is cooked through and begins to look translucent. Slice the gobo diagonally then cut it to make match sticks like shape. Immerse them in water for 30 … Add carrot; cook, stirring constantly. It’s really easy to cook if you have all the ingredients (and these are very common ingredients for Japanese household). Cut the gobo and carrot with a peeler. Peel gobo’s skin with peeler or traditionally we scrape (peel) the skin off with the back of kitchen knife. ( thinly cut ) The most common ingredients used for Kinpira is gobo and carrot, but lotus root is another common ingredient for this cooking style. There's no need to peel the roots. Heat the sesame and grape seed oil on a large skillet. As you work, put the burdock into a bowl of water. 0.5oz Sake “Kinpira” is type of Japanese dish that involves sauteing then simmering root veggies cut into thin strips. 06 - Add Sesame Seeds and stir. ( Sasagaki cut ) I will show you how to cut burdock for difference of texture on my cooking video.. Hold the uncut end of the root. Lay the slices and cut into thin julienne strips. 04 - Cook the Gobo for a couple of minutes and add the Carrot. This technique is commonly used to cook root vegetables. Gobo (burdock root) is really high in fiber and is a bit like tofu in that it takes on the flavor of whatever you happen to cook it with. Scrub the burdock root with a vegetable brush. Step 1. 1 tablespoon Mirin Then add ½ cup (120ml) of water and stir. Cut 2-inch (5cm) long sections. Use a julienne or kinpira peeler to cut the burdock into shavings. Thanks! 1 tablespoon Oil 03 - Put the Oil in a frying pan and heat at medium high heat. Add chili and stir once. ( Sasagaki cut ) Cutting a gobo is like sharpening a pencil with a blade. Drain well, and dry the strips using a kitchen towel. Kinpira Gobo; I grew up eating this dish, and every time I have it I feel a great connection to my Japanese heritage. Add the gobo and carrot and cook for a minute or two, and then add unrefined sugar, Sake, and Mirin, and cook for a few minutes or until the liquid is almost gone then add soy sauce then cook further. ( or Water ) Shichimi Togarashi Chop seeded chilis into small pieces. I like mine diagonal but julianne works well. Cut the carrot into thin julienne just like you did with the gobo. 1 gobo 1 carrot 2 tbsp oil 2 tbsp soy sauce 2 tbsp mirin 1 tbsp sugar (optional) 1/2 tbsp of sake 1-2 tbsp of roasted sesame seeds METHOD 1. For those in a hurry, it is possible to immerse them in water for a few minutes, change the water and re-soak for a few minutes. Cut the root into 5cm (2") long pieces, slice each log 3mm (⅛") thick vertically, then cut the slices same direction into 3 mm (⅛") matchsticks. ( or Water ) Put … Now shave the cut end of your root thinly, preferably right over a bowl of water to catch the shavings. Scrape gobo and cut into thin slivers (or julienne). Then diagonally slice thinly so that each piece is about 2 inch length. 1.94oz Dashi Make a lengthwise cross-shape incision about 3.8cm / 1.5in deep at one end. - Sasagaki ( ささがき ) is when you shave gobo roots like how you sharpen a pencil with a knife. 1.3oz Soy Sauce ( Sasagaki cut ) - You can also spice up the dish with thinly sliced dried red chili pepper. Shave off the gobo skin with the back of a knife. Then add the soy sauce and stir until the vegetables are fully coated. The recipe: 2 long gobo roots (ゴボウ) 1 carrot (にんじん) 1 tbsp ghee or oil Hand cut any lingering thin pieces to avoid cutting yourself with the peeler. Aim for a thin long julienne. Peel gobo root with a peeler. Kinpira gobo is a Japanese recipe consisting of Great Burdock root that is sautéed and simmered, and served as a side dish. Burdock has been an important botanical in Western folk herbalism and traditional Chinese medicine for thousands of years, primarily valued for its cleansing and skin smoothing properties. How to cut gobo: Scrape the gobo using a knife to get rid of all the skin. ( thinly cut ) 1 Gobo or Burdock Root Leave for 5-10 minutes, and strain. Place a medium frying pan on a stove top and turn the heat to medium. A simple and classic Japanese dish usually made in autumn when gobo root is in season. Meanwhile, peel the carrots and cut into matchsticks also the same length and thickness. Cut carrots in thin slivers (or julienne). Then add the carrots and cook for an additional 2-3 minutes. Cut them into 1-inch length & ¼ inch wide. Kinpira Gobo - Braised Burdock Root and Carrot by Felice 102 Recipes 132 Translations. Japanese Vegan → Kinpira Gobo / Burdock salad step by step. Gobo in sushi recipe. Cut carrots into matchsticks as well. Though Gobo doesn’t contain very many vitamins, it has a lot of fiber and minerals. Collect slices and cut into thin matchbox strips. 01 - Cut all the vegetables thinly. Log in. Rinse until water runs clear. Peel and cut the gobo thinly into matchstick size and soak in water to remove the bitter taste. Leave for 5-10 minutes and strain. Gobo is pretty fibrous, so it didn’t have a pleasant mouth-feel when cut on the bias. Pickled gobo is a popular ingredient for sushi rolls to add extra flavor and crunchiness. Long, thin strips are much better. - While Gobo and carrot are the main ingredients, you could add things like Konnyaku, lotus root, and even meat like beef or chicken. 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Of your root thinly, preferably right over a bowl of water to catch the shavings of! For a couple of times until how to cut gobo for kinpira liquid disappears Asia, particularly in Japan the heat to.! Gobo / burdock salad step by step for you side dish you can also spice up the dish is. By Akikobay fridge up to a boil running water and soy sauce, sugar and soy and...