Burdock Kinpira (Gobo)


Photo: flickr user OTSUKA Makoto
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Ingredients

2 burdock roots, well scrubbed
1 Tbs. sesame oil
1 teaspoon dry red chili pepper flakes, or 1 small fresh red chli peppers finely chopped
1 Tbs. sugar
1 Tbs. mirin
2 to 3 Tbs. soy sauce

Preparation

1
Cut the burdock root to desired thickness.
2
.Put the burdock root pieces in a bowl with enough water to cover, and let soak for a few minutes. Repeat again.
3
Pat the burdock root dry with kitchen or paper towels.
4
.Heat up a wok or large frying pan with the sesame oil.
5
Add the burdock root and saute beiefly, tossing to coat the pieces with oil.
6
Add chili peppers and toss.
7
Add the sugar, mirin and soy sauce and about 1/2 cup of water.
8
Lower the heat to medium, and continue cooking and stirring until the moisture has disappeared from the pan. Taste a piece of burdock root for doneness: it should be crisp-tender. If it's too crunchy for you add a bit more water and cook some more.

Tools

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About

Kinpira gobo keeps in the refrigerator for a few days. It can also be frozen, wrapped in individual portions.

Tags:

Vegetarian
Japanese
vegan
root vegetable

Yield:

4.0 servings

Added:

Tuesday, December 1, 2009 - 12:18pm

Creator:

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