Kinpira Gobo (Japanese Burdock Stir Fry)
Kinpira Gobo is a delicious and crunchy Japanese side dish made with burdock root and carrot. Learn how to make this easy 10-minute dish!
Looking for simple vegetable recipes? Try my Leftover Roasted Vegetables, Steamed Vegetables, or Easy Napa Cabbage Slaw!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
Youโll need the following ingredients to make this Kinpira Gobo Recipe:

How To Make Kinpira Gobo: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Cut gobo and carrot into thin strips.

Step 2
Stir fry the vegetables over medium heat.

Step 3
Add water and braise until tender.

Step 4
Add sugar, mirin, and soy sauce, and stir fry.

Serve the kinpira gobo on a plate and garnish with toasted sesame seeds. The flavors are rich and inviting. Give it a try!
Storage
Transfer kinpira gobo to an airtight container and keep it in the fridge 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:

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Leave a Rating!
I hope you enjoy this Kinpira Gobo! If you try it, don’t forget to leave a rating to share your thoughtsโI love hearing from you!
Kinpira Gobo (Japanese Burdock Stir Fry)

Equipment
- 1 Frying pan 22cm, (9 inches)
Ingredients
Instructions
- Prepare Ingredients: Wash the gobo thoroughly under running water to remove any dirt or debris. Using the back of the knife or a vegetable peeler, peel the outer skin of the gobo. Cut the gobo into thin strips and soak in water. Cut carrot into thin 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 and braise until tender.
- Season: Add sugar, mirin, and soy sauce, and stir fry for a couple of minutes.
- Serve: Serve the kinpira gobo on a plate and garnish with toasted sesame seeds.
Video

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.ย
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Nutrition
This nutritional information is estimated and provided for general reference only.
Currently living in Okinawa and want to try all the different vegetables eaten here, especially for their health benefits. This recipe was so delicious that I plan on making it when I can get burdock in season. Also plan to try the one you posted using lotus root, which is already a family favorite vegetable.
Thanks for rating, Lisa! Glad to hear you are enjoying Japanese vegetables in Okinawa! I have many vegetable dishes here so I hope you will find more!