kinpira

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.

Crisp yet tender with bursts of sweet and savory flavors, Kinpira Renkon, or Japanese Lotus Root Stir Fry, is a classic home-cooked side dish.&nbsp;

Kinpira Renkon (Lotus Root)

oz lotus root (renkon) ((3", 7.6 cm))

water ((for soaking lotus root))

tsp rice vinegar ((for soaking lotus root))

red chili pepper

Tbsp sesame oil (roasted)

½ Tbsp toasted white sesame seeds

sugar

soy sauce ((gluten-free soy sauce

Peel the lotus root and cut in half.

Thinly slice the lotus root. In a bowl, add 1 tsp rice vinegar and 1 cup water.

Soak the sliced lotus root in vinegar water for 3-5 minutes to prevent discoloration. Then drain the water well.

Cut the end of red chili pepper to remove the seeds, then thinly slice into rounds. If you want this dish to be spicy, keep the seeds.

In a large frying pan, heat the sesame oil on medium heat and add lotus root to stir fry.

Once the lotus root is almost translucent (80% cooked), add sake, mirin, and sugar. Let the alcohol evaporate (until no more alcohol smell).

Add in the red chili pepper and soy sauce and stir to combine. We add soy sauce last, as it can be easily burnt.

When the liquid is almost gone, add sesame seeds and toss all together. Serve hot, lukewarm, or chilled. You can store in an airtight container and keep in the refrigerator for up to 3-4 days.

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Kinpira Gobo (Braised Carrot & Burd...

Kinpira Renkon (Lotus Root)

Top 2 kinpira recipes from across the web

The most viewed kinpira recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Kinpira Gobo (Braised Carrot & Burd...

Kinpira Renkon (Lotus Root)

The most viewed kinpira recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine