Kinpira gobo is a delicious, healthy Japanese dish of burdock root and carrot simmered in sweet soy sauce. Learn how to make this easy 10 minutes side dish!
Gobo or burdock is a long and solid root vegetable used in Japanese cooking.
The most common dish is this recipe, Kinpira gobo! The perfect side to any meal, gobo is crunchy, and the sauce is full of umami flavor with hints of sweetness.
If you find a fresh Japanese burdock 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 know how to cook gobo.
- You love 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!
Jump to:
About this recipe
- Japanese gobo recipe
- Easy and simple side dish
- Ready in under 10 minutes
- Ingredient explained
What is Kinpira Gobo?
Kinpira is a cooking style that stirs fry chopped vegetables and seasons with a mixture of sugar and soy sauce. Kinpira is said to be named after the character of traditional theater in the Edo period who is strong and sturdy.
Kinpira is a cooking method that can be applied to various ingredients, but the most common one is kinpira gobo (burdock and carrot).
It’s a classic side dish in Japanese cuisine, and the savory flavor pair well with Japanese starchy rice.
Kinpira Variations
You can make kinpira with these ingredients as well!
- Gobo
- Carrot
- Renkon (Lotus root)
- Daikon radish skin
- Bell peppers
- Sweet potatoes
- Potatoes
- Takenoko (Bamboo shoot)
- Konnyaku (Konjac)
📋 Ingredients
Here are what you will need (amounts are in the recipe card below).
- 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)?
This gobo root, which looks like a tree branch, is a nutrient-rich vegetable and an invaluable ingredient in Japanese cuisine.
Here are what gobo is:
- 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!
- Cut gobo and carrot into thin strips. (How to cut gobo, how to cut carrot)
- Stir fry the vegetables on medium heat for a few minutes.
- Add water and braise until tender (a couple of minutes).
- Add seasonings and stir fry for a couple of minutes. Add sesame seeds.
That's it! The flavors are rich and inviting. Give it a try today!
Storage
Transfer kinpira gobo to a food 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.
Helpful tips
- You don't need to soak gobo in water. In general, you have to do it to remove the harsh aftertaste before cooking, but when cooking with oil, it's not necessary, so I skip the step in this recipe.
- 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 completely.
What to serve with
- Daikon miso soup
- Canned mackerel seasoned rice
- Tofu and seaweed salad
- Easy Kakiage (Japanese Vegetable Fritters)
- Nori Tamagoyaki
Thanks For Stopping By
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.
More Recipes You Might Like
- How to make onigiri 14 ways (Japanese rice balls)
- How to cook Kabocha squash (13 easy recipes)
- How to cook Daikon radish (11 easy recipes)
- How to eat Natto (Fermented soybeans)
- Vegetable tempura
📖 Recipe
Kinpira Gobo (Japanese Burdock Stir Fry)
Print Pin RateIngredients
- 1 Gobo (Burdock), 150g
- ⅓ Carrot, 50g
- 1 tablespoon Sesame oil
- 2 tablespoon Water
- ½ tablespoon Sugar
- 1 tablespoon Mirin
- 1 tablespoon Soy sauce
- 1 tablespoon 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
- Equipment: Frying pan 22 cm/9 inches
- 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.
- You don't need to soak gobo in water. In general, you have to do it to remove the harsh aftertaste before cooking, but when cooking with oil, it's not necessary, so I skip the step in this recipe.
- 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.
Leave a Reply