Kinpira Gobo
25 min
total
4
people
135
calories per serving
Ingredients
4 people
- 150 gCarrot (matchsticks)
- 1 tbspSesame oil
- 1 tbspBrown sugar
- 2 tbspmirin
- 2 tbspsoy sauce
- 1 tspsesame seeds (toasted)
- 1 pinchHot pepper en poudre
- 300 gBurdock root (brushed and washed)
Method
Crunchy root matchsticks coated in a dark, glossy glaze. The earthy flavor is heightened by a touch of chili and the richness of toasted sesame.
- 1
Cut the burdock root and carrots into thin 5cm matchsticks. Soak the burdock in water to prevent browning, then drain thoroughly.
- 2
Heat sesame oil in a pan. Stir-fry the vegetables over high heat until they soften slightly but remain firm to the bite.
- 3
Add sugar, mirin, and soy sauce. Reduce over medium heat, stirring constantly until the liquid evaporates and coats the vegetables in a glossy sheen.
- 4
Sprinkle with sesame seeds and chili powder. Toss one last time to ensure the flavors are well combined.
Frequently asked questions
How do you get this dish right?
- Don't overcook: the burdock should remain crunchy.
- If the sauce reduces too quickly, add a splash of water to ensure even glazing.
- The secret lies in the consistency of the cut for even cooking.
How long does this dish keep?
Keep for 3 to 4 days in the refrigerator in an airtight container. Excellent cold or reheated.
4.8
13 reviews
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