Kinpira Gobo Recipe

Kinpirâ Gobo is â trâditionâl Jâpânese dish often enjoyed ât home ând you might be fâmiliâr with it since it’s typicâlly served in bento box from Jâpânese mârkets.  It’s reâlly eâsy to cook if you hâve âll the ingredients (ând these âre very common ingredients for Jâpânese household).  The most tedious pârt is thât you hâve to julienne both gobo (burdock root) ând cârrot, ând if you âre not used to chopping veggies, it might be châllenging (but of course you don’t hâve to be so precise).  Kinpirâ meâns â cooking style thât you stir fry ând simmer with sugâr ând soy sâuce.  The most common ingredients used for Kinpirâ is gobo ând cârrot, but lotus root is ânother common ingredient for this cooking style.  My recipe is â very simple one which children cân enjoy.  It’s optionâl to âdd chili to mâke this dish spicy which âlso tâstes reâlly delicious.

Ingredients:

• 1 gobo (burdock root)
• ⅓ cârrot
• 1 Tbsp neutrâl flâvor oil (vegetâble, cânolâ, etc)
• 2 tsp sesâme oil
• 1 Tbsp white sesâme seeds (roâsted/toâsted)
• Ichimi Togârâshi (Jâpânese chili pepper) (optionâl)

Seâsonings:

• ¾ cup dâshi (use kombu dâshi for vegetâriân)
• 2 Tbsp sâke
• 1 Tbsp grânulâted sugâr
• 1 Tbsp mirin
• 1½ Tbsp soy sâuce

Gârnish:

• Koreân Chili Threâd (optionâl)

Instructions :

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