Kinpira Gobo
Gobo (burdock root) and carrots are a classic combo. When cooked together, it becomes Kinpira Gobo, a popular Japanese side dish. This dish is on the menu at many Hawaii restaurants, homes, and in bentos! Savory, sweet, and tasty. Great hot or at room temperature.
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Servings: 4 servings
Ingredients
- 1 stick gobo (burdock root)
- 1 small carrot
- 1 tablespoon sesame oil
- ½ teaspoon dashi powder
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
Instructions
- Prepare the gobo. Wash and pat dry. Use a knife to gently remove the thin outer skin layer (don't use a vegetable peeler because that will remove too much of the gobo).
- Cut the gobo into thin slices on the diagonal. Then cut each slice into thin strips. Soak the gobo strips in a large bowl of water for 10 minutes. This will help keep the gobo from browning too quickly.
- While the gobo is soaking, peel and cut the carrot into thin strips. Aim to get the carrots the same size as the gobo. Set aside.
- Drain the gobo, then give it a gentle rinse under water. Drain again.
- Add the sesame oil to a large pan over medium heat. Then add the gobo and saute for 3 minutes.
- Mix the dashi powder with ½ cup of water in a small bowl. Pour it over the gobo and let cook on low heat for 5 minutes (add more water if needed). This step is to help soften the gobo.
- Bring the heat back up to medium, then add the carrots and saute for another 5 minutes. Season with the mirin and soy sauce.
- Saute for 2-3 minutes until everything is well mixed and the gobo and carrots are nice and tender. Add the sesame seeds, give it a good mix, and the dish is ready to eat!
- Best hot and fresh, with a good bowl of rice ^_^