Recently I introduced you to a “Kale Stem Kinpira” recipe, and I mentioned that the most traditional kinpira (a type of cooking method) is made with gobo (burdock root.) I just made it today for my kids’ lunch boxes, and I remembered how much I liked kinpira gobo! So, I would like to share the recipe.
Unfortunately there is no good substitute for gobo. But kinpira is a type of cooking method, so if you just want to try any kind of kinpira, you can use all sorts of roots vegetables such as carrots, lotus roots and potatoes or vegetable stems such as broccoli and kale (see my blog : Kale Stem Kinpira[ RB1] .)
Please read kale Stem Kinpira post before you try the recipe for a few tips.
- 1/2 lb gobo,
- 1 carrot
- 2 tablespoon soy sauce
- 2 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon sugar
- To prepare gobo, there are a few different ways. First scrub it with a vegetable brush. You don’t have to take all the brown skin off; the skin has good nutrition so just brush off dirt. To cut, you can julienne it into matchstick size or shave into thin strips with a knife (see the photos below.) Shave into a bowl of water to soak. When it’s all done, drain in a colander.
- If you are using carrots, julienne into matchsticks as well.
- Heat vegetable oil in a frying pan, and fry gobo for a couple minutes. Add carrot strips if you are using and stir once. Add sake, mirin, soy sauce and sugar and stir-fry until the liquid is gone. Make sure to keep stirring.
- Turn off the heat. Sprinkle with sesame seeds.