5 from 7 votes

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!

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I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

With its satisfying crunch and savory taste, the kinpira gobo is a tasty addition to any meal!
Making it is simple, using basic Japanese ingredients.
Ready in under 10 minutes!

Kinpira Gobo

Kinpira gobo is a traditional Japanese dish made by stir-frying burdock root (gobo) and carrots in a savory-sweet mixture of soy sauce and sugar. Known for its savory, slightly sweet flavors and crunchy texture, it’s a classic side dish often included in meals or as part of obento.

Recipe Ingredients

You’ll need the following ingredients to make this Kinpira Gobo Recipe:

Gobo (Burdock), which looks like a tree branch, is a nutrient-rich vegetable and an invaluable ingredient in Japanese cuisine.
Carrot also adds nice crunchy texture and the color to the dish.
Soy sauce, mirin, and sugar for the seasoning.
Sesame oil adds an enticing aroma to the dish. You can substitute it with other types of oil.
Toasted sesame seeds for the garnish. You can omit it if you don’t have them.

What is Gobo?

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

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!

Recipe Tips

Soaking the gobo in water will prevent it from turning brown due to oxidation.
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 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

I recommend serving this kinpira gobo with easy kakiage (Japanese vegetable fritters), nori tamagoyaki, daikon miso soup to complement their flavors.

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