How to make kinpira gobo (Japanese sweet burdock root)

Kinpira gobo (braised burdock root) is a sweet, spicy traditional Japanese side dish served year-round, but popular around the New Year. The flavorful combination of earthy burdock root, salty shoyu, spicy chili pepper and sweet mirin comes together in a fantastic, easy to prepare side dish, perfect for bentos, snacks, or just about anything else. Kinpira gobo is one of my favorite dishes to prepare, and everybody seems to love it.

Make sure you pick out gobo that is springy and firm, not soft and limp. Nobody likes a limp gobo. I always pick up a few at Uwajimaya because I’ll use it in nabemono and tsukemono as well. I love the earthy flavor of this root, and it makes an interesting substitute for carrots. Kinpira with gobo and ninjin (carrot) is traditionally served during New Years celebrations because of it’s red and white appearance (Red and white are closely tied to Japanese New Year).

Let’s cook some kinpira gobo!

Step 1 – Scrub the gobo under cold running water, but don’t scrape off the flavorful skin. Just get the dirt and fibrous hairs off.

Step 2 – Cut gobo into 1 1/2 long pieces, and place them in the vinegared water so they will not oxidize. Take out one piece at a time, cut into thin slices and juillenne, then place back in the water. Repeat for all the pieces.

Step 3 – Soak red chili in warm water for a few minutes to soften. cut off the end, remove the seeds with a bamboo skewer and cut into round slices.

Step 4 – Heat the oil in a pan and quickly stir fry the burdock, stirring with chopsticks. Add the chili pepper and continue to mix well until all is saturated with oil.

Step 5 – Lower the heat. Add the sake, sugar, mirin and shoyu, gradually, in that order. Stir with chopsticks, allowing the seasonings to permeate the burdock and reduce. It should smell really awesome about now.

Step 1 – Reduce the cooking liquid until it is almost gone. Slant the pan up if you have to to cook down the liquid. Stir the burdock to coat it well and transfer to a container to cool. Turn off the heat.

Variation

To make kinpira gobo more tender you can add 3 Tbsp of dashi when you add all the seasonings. As I mentioned before, you may also add carrot, cut in the same way. I serve kinpira gobo with a sprinkling of toasted sesame seeds on top. Try it out for yourself and let me know how it turns out in the comment section.

Have fun!