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
IZAKAYA SAKURA KINPIRA GOBO
Make and share this Izakaya Sakura Kinpira Gobo recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Peel gobo (burdock root) and carrot and cut into short, thin strips. Soak the.gobo strips in water for 5 minutes and drain well.
- Heat vegetable oil in a saucepan, and stir-fry gobo for 2 minutes. Add carrot strips in the pan and stir-fry together for 3 more minutes.
- Add water, sake, mirin, sugar and soy sauce, and cook until the liquid is gone.
Nutrition Facts : Calories 132, Fat 7, SaturatedFat 0.9, Sodium 637.1, Carbohydrate 13.9, Fiber 1.8, Sugar 9.6, Protein 1.6
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
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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- 1. Peel the *gobo* using the edge of a spoon (similar to the technique for peeling [ginger](https://www.masterclass.com/articles/what-is-ginger-learn-all-about-ginger-and-ginger-cooking-tips)), and discard the skin. Peel the carrot with a vegetable peeler, and cut both into matchsticks.
- 2. Place the *gobo* in a large bowl and fill it with cold water until the root is submerged. Let it sit for 5 minutes, then rinse, drain, and repeat for another 5 minutes.
- 3. While the *gobo* soaks, combine the soy sauce, sake, [mirin](https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine), sugar, and chili flakes (optional) in a small bowl or glass measuring cup, and whisk to dissolve the sugar.
- 4. Heat the sesame oil in a large frying pan over medium-high heat. Add the *gobo* strips, and sauté until it just begins to soften. Add the carrot strips and continue to cook until both the *gobo* and carrot are tender but still have a bit of crunch, about 7 minutes.
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