Imagine a side dish so incredibly delicious and nutritious that it turns ordinary vegetables into a culinary masterpiece! Kinpira Gobo, a traditional Japanese stir-fry, is about to revolutionize the way you think about cooking burdock root and carrots. This vibrant, umami-packed dish combines the earthy depth of burdock with the sweet crunch of carrots, creating a symphony of flavors that will transport your taste buds straight to the heart of Japan.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 burdock root, julienned
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1/2 cup water
Instructions
- Prepare the vegetables by thoroughly washing the burdock root and carrot. Using a sharp knife or julienne peeler, cut both vegetables into thin, uniform matchstick-like strips approximately 2-3 inches long.
- Soak the julienned burdock root in cold water for 5 minutes to remove any bitterness. Drain and pat dry with paper towels to ensure crisp texture during cooking.
- Heat sesame oil in a large skillet or wok over medium-high heat. The oil should be hot but not smoking.
- Add the julienned burdock root first and stir-fry for about 3-4 minutes, allowing it to become slightly crisp and golden at the edges.
- Add the julienned carrots to the skillet and continue stir-frying for an additional 2-3 minutes until the vegetables are tender but still retain a slight crunch.
- Pour in the water and add soy sauce and sugar. Stir to combine and allow the liquid to reduce, creating a glossy coating on the vegetables.
- Continue cooking until most of the liquid has evaporated and the vegetables are glazed, approximately 2-3 minutes.
- Remove from heat and sprinkle toasted sesame seeds over the top for added flavor and texture.
- Transfer to a serving dish and serve hot as a side dish or part of a traditional Japanese meal.
Tips
- Burdock Root Preparation: Soak julienned burdock in cold water to remove any bitterness and ensure a clean, fresh taste.
- Cutting Technique: Use a sharp knife or julienne peeler to create uniform, thin strips for even cooking and beautiful presentation.
- Heat Management: Maintain a medium-high heat to achieve that perfect golden-crisp texture without burning the vegetables.
- Liquid Reduction: Pay close attention when adding soy sauce, sugar, and water - you want a glossy glaze, not a watery mess.
- Sesame Seeds: Toast them lightly before sprinkling for an extra nutty flavor that elevates the entire dish.
- Serving Suggestion: Serve immediately while hot to enjoy the optimal texture and temperature of this delightful Japanese side dish.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 15g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
