Kinpira Gobo Braised Burdock Root Recipes
KINPIRA GOBO (BRAISED BURDOCK ROOT)
Honestly, I'm not sure I even expect anybody to try this, but it's one of my favorite side vegies. Gobo (burdock root) is really high in fiber and is a bit like tofu in that it takes on the flavor of whatever you happen to cook it with. Don't skip the soaking. Gobo does stain your fingers when you handle it, so you might want to use gloves if you are planning to go out after dinner. Preparation time includes soaking time for the burdock root, but not the time to peel and julienne the burdock root. It takes my mom about 3 minutes, it takes me longer.
Provided by Akikobay
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the burdock root and julienne it (matchstick size) into very thin strips.
- Soak the burdock matchsticks in water for 30 minutes and drain well.
- While the burdock is soaking, peel the carrot and julienne it into matchsticks of a similar size as the burdock root.
- Put vegetable oil in a frying pan and put it on high heat.
- Add burdock sticks and fry for a couple minutes.
- Add carrot sticks in the hot pan and fry for one to two minutes, moving the vegetables around constantly.
- Add all remaining ingredients in the pan and stir well.
- Remove from heat and serve!
Nutrition Facts : Calories 69.4, Fat 3.8, SaturatedFat 0.5, Sodium 317.2, Carbohydrate 6.9, Fiber 0.9, Sugar 4.6, Protein 0.9
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- Scrape the skin of the burdock using the back of a knife. Rinse the root, then slice into match stick sized pieces. Alternatively, use a mandolin or vegetable peeler to make thin strips.
- Soak the burdock in water for 10 minutes. Change the water every time it gets cloudy (I do this around 2-3 times).
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- Gather all the ingredients. I recommend measuring the condiments ahead of time. You can combine sake, mirin, and soy sauce in one bowl.
- When you look for gobo, try to find one without dark rings (the sign of old gobo). Unfortunately, I don't always get the best gobo from local grocery stores. Shave off the skin with the back of a knife. We do not use a vegetable peeler because the flavor of the gobo is right under the skin and you don't want to peel that off.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for a month.
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