Cherry & Dennis Helper Habitat

Japanese Kinpira Gobo

Name: Japanese Kinpira Gobo
Total time: 32 min
Yield: 4 servings
Ingredients: 250 g burdock root; 1 pieces carrot; 1 pieces dried red chilli; 1 tbsp white sesame seeds; 500 ml water; 1 tbsp rice vinegar; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sugar; 1 tbsp sesame oil

日式金平牛蒡

Total time: 32 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Japanese Kinpira Gobo is a classic family dish. Measure first, then control heat and moisture in sequence for distinct flavour and correct doneness.

Ingredients

Main ingredients

250 g burdock root
1 pieces carrot
1 pieces dried red chilli
1 tbsp white sesame seeds
500 ml water
1 tbsp rice vinegar

Stir-fry seasoning

2 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar

Cooking oil

1 tbsp sesame oil

Tools

household hob
cutting board
chef's knife
measuring cup and spoons
large bowl
primary cooking pot or pan
spatula or tongs
kitchen paper
kitchen shears

Steps

Step 1

Prepare vinegar water

Mix 500 ml water and 1 tablespoon rice vinegar in a large bowl for soaking the burdock.

Step 2

Scrub the burdock

Scrub 250 g burdock under running water, removing soil and only the toughest outer skin.

Step 3

Julienne and soak

Cut the burdock into 5 cm matchsticks, soak immediately in vinegar water for 5 minutes, then drain and pat dry.

Step 4

Cut carrot and chilli

Cut the carrot into matching 5 cm matchsticks; seed the dried chilli and snip it into thin rings.

Step 5

Mix the kinpira sauce

Mix 2 tablespoons soy sauce, 2 tablespoons mirin and 1 tablespoon sugar until mostly dissolved.

Step 6

Bloom the chilli

Heat 1 tablespoon sesame oil in a frying pan over medium heat and fry the chilli for 20 seconds until fragrant, not burnt.

Step 7

Stir-fry the burdock

Add the drained burdock and stir-fry over medium heat for 3 minutes until slightly softened with translucent edges.

Step 8

Add the carrot

Add the carrot and stir-fry for 2 minutes, tossing continuously so both vegetables remain crisp.

Step 9

Add the kinpira sauce

Pour the kinpira sauce around the pan edge and toss immediately to coat the burdock and carrot evenly.

Step 10

Reduce the glaze

Stir-fry for 2–3 minutes until the liquid nearly evaporates into a thin glossy glaze and the vegetables are cooked but firm.

Step 11

Add sesame seeds

Turn off the heat, add 1 tablespoon white sesame seeds and toss for 10 seconds to coat.

Step 12

Cool and serve

Cool in the pan for 5 minutes, then plate; the vegetables should be glossy and dry with a crisp bite.

Common mistakes

Uneven pieces cook at different rates.
Food added before the cookware is hot will colour poorly.
Too much liquid at once dilutes the flavour.
Serving without checking may leave the centre undercooked.

Tips

Put cut burdock straight into vinegar water, then pat it thoroughly dry with kitchen paper before frying to prevent splatter and preserve its crisp bite.