Kinpira Gobo (Japanese Burdock Stir Fry)

5 from 3 votes
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Kinpira gobo is a delicious and healthy traditional Japanese side dish made with burdock root and carrot. Learn how to make this easy 10-minute dish!

kinpira gobo in a pan.

Burdock root, also known as gobo, is a nutrient-rich and crunchy root vegetable commonly used in Japanese cooking.

One of the best ways to enjoy its unique texture and flavor is through kinpira gobo. With its satisfying crunch and savory taste, kinpira gobo is a healthy and satisfying addition to any meal!

If you find a fresh gobo at your local grocery store, give it a try!

    This recipe is for you if:
  • You are looking for kinpira gobo recipe.
  • You want to try a dish with gobo.
  • You are looking for Japanese side dish recipes.

Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe. Let’s get started!

About This Recipe

  • Japanese gobo recipe
  • Easy and simple side dish
  • Ready in under 10 minutes
  • Ingredient explained

What is Kinpira Gobo?

kinpira gobo illustration.

Kinpira is a Japanese cooking method that involves stir-frying root vegetables like burdock and carrots in a mixture of soy sauce and sugar. Thanks to the burdock root, it has an earthy taste and crunchy texture and is packed with lots of fiber.

Kinpira gobo is often served as a great side dish in bento boxes or busy weekday dinners, and the combination of savory and slightly sweet flavors makes it a great complement to rice or noodles.

By the way, Kinpira comes from the character “Kinpira” in Japanese folklore, known for his strength and fortitude.

📋 Ingredients

Here are what you will need (amounts are in the recipe card below).

Ingredients for kinpira gobo.
  • Gobo (Burdock) – See below
  • Carrot
  • Soy sauce – This Japanese condiment is made from soybeans, salt, and flour. Add rich flavor to any ingredients.
  • Mirin – This is a type of alcohol made from glutinous rice and koji rice. Adds sweetness and flavor to dishes.
  • Sugar
  • Sesame oil – Adds an enticing aroma to the dish. You can substitute it with other types of oil.
  • Toasted sesame seeds – For the topping. You can omit it if you don’t have them.

What is Gobo (Burdock)?

gobo, Japanese burdock root.
Gobo

This gobo root, which looks like a tree branch, is a nutrient-rich vegetable and an invaluable ingredient in Japanese cuisine.

Here is what gobo is:

  • Long root vegetable
  • Rich in dietary fiber
  • The texture is firm, but the taste is earthy
  • The best season is late fall to winter
  • The most common gobo recipe is Kinpira gobo
  • Stir-frying, nimono (braising), and salad are the popular ways to cook

🔪Instructions

How to make it is so simple and easy. Let me show you how!

How to cook kinpira gobo.
  1. Cut gobo and carrot into thin strips. (How to cut gobo, how to cut carrot)
  2. Heat a frying pan and add the sesame oil. Stir fry the vegetables on medium heat.
  3. Add water and braise until tender (a couple of minutes).
  4. Add seasonings and sesame seeds.
kinpira gobo on a plate.

That’s it! The flavors are rich and inviting. Give it a try today!

Helpful tips

  • In general, you have to soak gobo to remove the harsh aftertaste before cooking, but when cooking with oil, it’s not necessary. The oil helps to mellow out the flavor.
  • The gobo will change color when cut and leave for a while, so cook it right after you cut it.
  • Gobo skin is a thin yet nutrient-dense layer. When peeling gobo, use the back of a knife and scrape off instead of a vegetable peeler. You don’t need to remove the skin completely.
  • If you love spicy food, you can add a little red chili pepper to your kinpira gobo for a spicy kick. You can also sprinkle shichimi togarashi (Japanese spice mix) on top.

Storage

Transfer kinpira gobo to an airtight container and keep it in the fridge. Good for 3 to 5 days.

You can also freeze it. Put it in a freezer bag and store it in the freezer. It will be good for one month. Thaw it in the fridge or at room temperature when you eat.

Variations

Kinpira is a versatile cooking method that can be used with a variety of crunchy vegetables. Here are some examples:

  • Kinpira renkon (Lotus root)
  • Kinpira daikon skin
  • Kinpira sweet potatoes
  • Kinpira potatoes

What to serve with

Thanks For Stopping By!

kinpira gobo on a plate.

Thank you for taking the time to read my blog♡ . If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

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kinpira gobo on a plate.

Kinpira Gobo (Japanese Burdock Stir Fry)

5 from 3 votes
Print Pin Save
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 2 servings
Author: JURI
Kinpira gobo is a delicious and healthy traditional Japanese side dish made with burdock root and carrot. Learn how to make this easy 10-minute dish!

Equipment

  • 1 Frying pan , 22cm (9 inches)

Ingredients

  • 1 Gobo (Burdock), 150g
  • Carrot, 50g
  • 1 tbsp Sesame oil
  • 2 tbsp Water
  • ½ tbsp Sugar
  • 1 tbsp Mirin
  • 1 tbsp Soy sauce
  • 1 tbsp Toasted sesame seeds

Instructions

  • Cut vegetables: Cut gobo and carrot into matchbox strips.
  • Stir fry: Heat a frying pan over medium heat and add the sesame oil. Add the gobo, and carrots, and stir fry for a few minutes.
  • Braise: add water, cover, and braise until tender (a couple of minutes).
  • Season: Add sugar, mirin, and soy sauce, and stir fry for a couple of minutes.
  • Sesame seeds: Turn off the heat, add sesame seeds and toss.

Notes

  • Storage: Transfer kinpira gobo to a food container and keep it in the fridge. Good for 3 to 5 days. Please put it in a freezer bag and store it in the freezer. It will be good for one month. 
  • In general, you have to soak gobo to remove the harsh aftertaste before cooking, but when cooking with oil, it’s not necessary. The oil helps to mellow out the flavor.
  • The gobo will change color when cut and leave for a while, so cook it right after you cut it.
  • Gobo skin is a thin yet nutrient-dense layer. When peeling gobo, use the back of your knife and scrape off. You don’t need to remove the skin thoroughly.

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Sugar: 7g
Course: Side Dish
Cuisine: Japanese
Keyword: burdock, kinpira gobo
Did You Make this recipe?Please Leave a star rating!

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