gobo

Kinpira Gobo is a traditional Japanese dish often enjoyed at home and you might be familiar with it since it's typically served in bento box from Japanese markets.

Kinpira Gobo (Braised Carrot & Burdock Root)

gobo (burdock root)

carrot

Tbsp neutral-flavored oil (vegetable, canola, etc)

tsp sesame oil (roasted)

Tbsp toasted white sesame seeds

Ichimi Togarashi (Japanese chili pepper) ((optional))

dashi (Japanese soup stock; click

Tbsp sake

Tbsp sugar

mirin

1½ Tbsp soy sauce

Korean Chili Thread ((optional))

Gather all the ingredients.

Peel gobo’s skin with peeler or traditionally we scrape (peel) the skin off with the back of kitchen knife. Then diagonally slice thinly so that each piece is about 2 inch length. Then collect some of the slices and cut into thin matchbox strips. Soak the gobo in water or vinegar water (just one drop of vinegar would do). Change water a couple of times until the water becomes clean. Then leave the gobo in water until you are ready to stir fry.

Cut carrots into matchbox strips.

In a frying pan, heat the oil over medium high heat and stir fry gobo first. Then add carrot next after you cook gobo for a few minutes.

Add the ingredients for the seasonings and cook until most of liquid evaporates.

When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi.

Crunchy burdock root and sweet carrot coated with creamy Japanese mayonnaise dressing, this Gobo Salad (Japanese Burdock Salad) is a popular side dish in Japan.&nbsp;Think of it like a coleslaw, this salad goes well with any Japanese dish and bento.&nbsp;

Gobo Salad

gobo (burdock root) ((14", 36 cm; 5.3 oz, 150 g))

1.5 inch carrot ((1”

Tbsp rice vinegar

½ tsp soy sauce

½ tsp sugar

mayonnaise

shichimi togarashi (Japanese seven spice)

Wash gobo to get rid of dirt. Use the back of your knife to remove the skin. Cut into thin slices diagonally (⅛” thickness).

Cut into thin sticks (⅛” thickness) and soak gobo in water to minimize oxidation and to remove the bitterness.

Cut the carrot into the sticks about the same size as gobo.

Bring 2 cups of water to boil and cook the carrot for 1 minute.  Scoop up the carrot using a sieve or slotted spoon.

Then add the drained gobo into the pot and cook for 2 minutes.

Drain completely (I use a salad spinner) and transfer to a large bowl.

While gobo is hot, add 1 Tbsp rice vinegar, ½ tsp soy sauce, and 1 tsp sesame oil.

Add 1 ½ tsp sugar, and mix all together.  This helps gobo absorb flavors from seasonings. Let them cool before adding mayonnaise.

Grind 3 Tbsp sesame seeds with mortar and pestle.

Add the carrot, 3-4 Tbsp Japanese mayonnaise and ground sesame seeds. If you like it spicy, sprinkle Shichimi Togarashi on top.

Keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days.

To Store

Dressed in a delicious sesame sauce, this Pounded Burdock Root (Tataki Gobo) is a popular dish appeared in Osechi, Japanese New Year Food, which is said to bring good luck.

Pounded Burdock Root with Sesame Sauce (Tataki Gobo)

gobo (burdock root) ((150 g, 5.3 oz))

water ((for soaking gobo))

tsp rice vinegar ((for soaking gobo))

soy sauce

tsp rice vinegar

In a frying pan (do not add oil), toast sesame seeds (2 Tbsp) until they are fragrant and starting to pop. Keep some distance from the heat and shake the pan to toast.

Transfer to a mortar (suribachi). Using a pestle (surikogi), grind the sesame seeds until 80% of the sesame seeds are ground (to keep the texture of sesame seeds).

Add soy sauce (1 Tbsp), mirin (1 Tbsp), and rice vinegar (1 tsp) to the sesame seeds.

To Prepare Sesame Sauce

Peel gobo skin with the back of a knife. Don’t use a vegetable peeler to peel gobo’s skin because the earthy delicious flavor is just right below the skin and you don’t want to peel it off.

Cut the gobo into 5 inches (12 cm), and then cut each piece in half. If it’s a very thick piece, you can cut that piece in half again.

Add 1 tsp rice vinegar (1 tsp) in the water (4 cups, 960ml). Soak gobo in vinegar water for 3 minutes so the gobo retains its color. Drain and set aside.

To Prepare Gobo

Add gobo in the saucepan filled with water (4 cups, 960 ml). Bring it to a boil. Once boiling, lower the heat to medium and cook for 13-15 minutes, or until the gobo is tender but firm. Drain gobo and transfer to the cutting board.

To Cook Gobo

Pound gobo with the pestle (surikogi or a rolling pin from end to end until the fibers are smashed. This allows the sauce to go through the fibers of the gobo. Then cut them in half (2.5 inches/6 cm pieces).

While gobo is still hot, transfer into the sesame sauce and coat well. Gobo can absorb the flavors when they are hot.

To Dress with Sesame Sauce

Serve immediately at room temperature or serve chilled. You can put Tataki Gobo in an airtight container and keep in the refrigerator for up to 3 days.

To Serve and Store

Stir-fried and simmered in a sweet soy sauce, Kinpira Gobo is a traditional Japanese dish made with shredded burdock root and carrot, garnished with sesame seeds. This crunchy and savory root vegetable dish is great to make ahead and serve on a busy weeknight.

Kinpira Gobo (Braised Burdock Root)

gobo (burdock root) ((9.5 oz, 270 g))

carrot ((7.5 oz, 70 g))

½ Tbsp roasted sesame oil

½ Tbsp soy sauce

red chili pepper ((optional))

tsp toasted white sesame seeds

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&#039;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&#039;t want to peel that off.

After shaving, thinly slice the gobo diagonally. The slices should be about 2 inches (5 cm) in length. Then collect some slices and cut them into thin julienne strips.

Soak the gobo strips in water for 10 minutes, changing water halfway. After 10 minutes, rinse them under cold water and drain well.

Peel and cut the carrot into thin 2-inch (5 cm) slabs. Then cut them into thin julienne strips.

Cut the top end of dried red chili pepper and remove seeds by shaking it. Then cut into thin rounds. If you want to make it spicy, add the seeds. In Japanese cooking, we usually discard all the seeds.

To Prepare Ingredients

Heat the sesame oil in a large frying pan over medium heat. When it&#039;s hot, add the gobo.

Stir fry gobo until almost tender, roughly 2-3 minutes. If you had trouble cutting gobo into thin pieces (thin pieces will cook faster), it will take a longer time to stir fry. Another option is to add ¾ cup dashi and let gobo simmer. When gobo is 50-60% cooked through, add the carrot.

Continue to stir fry until both carrot and gobo are tender.

Add sugar, sake, mirin, and soy sauce.

When the vegetables are coated well with the seasoning, add chili pepper (if you add any).  Cook until the cooking liquid evaporates.

Sprinkle sesame seeds and quickly toss all together. Serve the dish into individual bowls or a large bowl/plate.

To Cook Ingredients

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.

https://www.youtube.com/watch?v=ZHbYTUq8M7U

Stir-fried and simmered in a sweet soy sauce, Kinpira Gobo is a traditional Japanese dish made with shredded burdock root and carrot, garnished with sesame seeds. This crunchy and savory root vegetable dish is great to make ahead and serve on a busy weeknight.

PRINT RECIPE ▶ https://www.justonecookbook.com/kinpira-gobo-braised-burdock-root/

INGREDIENTS

1 gobo (burdock root) (9.5 oz, 270 g)
⅓ carrot (7.5 oz, 70 g)
1 ½ Tbsp sesame oil (roasted)

Seasonings:
1 Tbsp sugar
1 Tbsp sake
1 Tbsp mirin
1 ½ Tbsp soy sauce
1 dried red chili pepper (optional)

For Garnish
2 tsp toasted white sesame seeds


INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.com/kinpira-gobo-braised-burdock-root/

#KinpiraGobo #japanesefood #justonecookbook


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How To Make Kinpira Gobo (Braised Burdock Root) (Recipe) きんぴらレシピ (作り方)

How To Make Kinpira Gobo (Braised Burdock Root) (Recipe) きんぴらごぼうレシピ (作り方)

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