Happy Halloween! I know everybody loves the sweet, spicy, earthy kinpira gobo recipe I posted back in August, but I have another one to share with you. It is less sweet, more salty, quicker to make and perfect for the upcoming holiday season (erm, if you observe Japanese New Years traditions, that is).
I talked everybody’s eyes off(?) in my previous kinpira gobo recipe post, so I’m just going to get right to it. Kinpira Gobo Recipe Number Two Go!
What you need
- Ingredients
- 1/2 a burdock root (gobo) (approx. 1 1/2 ft long)
- 3 cups water w/1 Tbsp vinegar added, any kind
- 1/2 a carrot
- 1 Tbsp sesame oil
- 2 Tbsp mirin
- 2 Tbsp shoyu
What to do
Step 1 – Scrape the skin of the gobo off with the back of your knife, gently. We are just trying to get the brown layer off.
Step 2 – Shave the gobo like you are sharpening a pencil, into roughly one inch thin slices.
Step 3 – Soak gobo in water/vinegar solution to remove aku (harsh bitter taste). Wait until the solution turns brownish and drain and rinse.
Step 4 – Cut carrot into 1 1/2 inch matchstick slivers.
Step 5 – Heat the sesame oil. Squeeze excess water from the gobo and add to the hot oil. Add carrot and stir with chopsticks, sautéing for 3-4 minutes.
Step 6 – Add shoyu and mirin and stir and mix well. As the shoyu and mirin begin to thicken, turn off the heat and continue stirring. Transfer to a flat container or plate and let it cool. Sprinkle with black sesame seeds and serve.
Additional notes
This gobo kinpira has a totally different flavor and texture then my previous recipe. It is salty, crunchy and much quicker to make. It also doesn’t incorporate any extra sugar, other than mirin, which I like. Try them both and see which one you like more! I’m sure this version will become part of my regular menu and bento.
If you have tried gobo kinpira, either of my recipes or elsewhere, let me know what you think of it. It is a totally unique Japanese food that a lot of Western culture doesn’t get to try, simply because it is not very popular. Let me know in the comments what you think, and also if you have any alternate recipes you would like to share. Enjoy!
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[...] best I’ve ever had, with the little fish being quite meaty. On the right is a bowl of kinpira gobo, which is gobo (burdock root) and carrots tossed in a spicy seasoning made from soy sauce, sesame [...]
Thank you I love your site! Clean, concise, and you make it look easy!
Will definitely share! =)
-R
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Mathias Purtlebaugh Reply:
November 9th, 2011 at 11:52 am
Thank you so much! Glad you like it :)
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My mother, usually queen of bland, liked to add cayenne to her kinpira. Try it, you might like it, too.
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Mathias Purtlebaugh Reply:
February 28th, 2012 at 2:51 pm
That sounds good, Allan. Thanks for the suggestion; I will try it out.
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