MAKE KINPIRA GOBO
Steps:
- Gather the ingredients.
- Peel the gobo's skin with a peeler or with back of a kitchen knife, which is the traditinal method called sasagai - or between shaved and sliced.
- Diagonally slice thin strips so that each piece is about 2-inches in length. Then collect some of the slices and cut into thin matchbox strips.
- Soak gobo strips in water and drain well. You can add a drop of vinegar to the water, if desired. Change the water several times until it is clean. Leave gobo in water until ready to cook.
- Cut carrots into matchbox strips.
- Heat vegetable oil in a frying pan over medium-high heat, and fry gobo for a couple of minutes.
- Add carrot strips to the pan and stir-fry them.
- Add sake, mirin, and sugar and stir-fry until the liquid is gone.
- Season with soy sauce and stir-fry well.
- Turn off the heat and sprinkle with sesame seeds .
Nutrition Facts : Calories 154 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 238 mg, Sugar 9 g, Fat 7 g, ServingSize 4 cups (4 servings), UnsaturatedFat 0 g
BURDOCK ROOT AND CARROT KINPIRA (GOBO AND CARROT KINPIRA)
A great japanese side dish that goes well with ginger pork. "Kinpira" is a cooking style used to cook root vegetables. It's often seasoned with soy sauce, mirin and red pepper flakes.
Provided by Ziggy_Star
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Soak the burdock root in water for five minutes, rinse and dry well.
- Heat oil in frying pan over medium heat, add the burdock root and cook for 1 minute. Add the carrots and cook for 1 minute more.
- Make the sauce by mixing the soy sauce, sugar and mirin together in a small bowl.
- While stirring, add the sauce. Cook over medium heat until the sauce is reduced and the vegetables are slightly softened, about three minutes. Season with red pepper flakes, if desired.
- Serve cold or at room temperature. This can be kept in the fridge for two or three days.
Nutrition Facts : Calories 204.9, Fat 14.1, SaturatedFat 1.1, Sodium 1575.4, Carbohydrate 17.5, Fiber 1.1, Sugar 14.6, Protein 3.2
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