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Kinpira Gobo (Braised Burdock)

Name: Kinpira Gobo (Braised Burdock)
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 large Burdock root (gobo); 1 Carrot; 1 tbsp Sesame oil; 2 tbsp Soy sauce; 1 tbsp each Mirin and sake; 1 tsp Sugar; 1 Dried red chili, sliced; 1 tsp Toasted sesame seeds

Matchsticks of burdock and carrot stir-fried and glazed in soy and mirin with a sesame-chili edge — a crunchy, keep-well side.

来源

食谱提供 Japanese home kitchens · 🏠 家常菜

Japanese home-style / 日本の家庭料理 — Kinpira is named after Sakata Kinpira, the strongman son of the folk hero Kintaro, whose legendary vigour matched the chewy toughness and reputed stamina-giving nature of burdock root. The burdock-and-carrot version, kinpira gobo, is the everyday standard okazu.

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⏱ 20 分钟🍽 4 人份🔥 110 大卡🇯🇵 日本🌶️

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步骤

Scrub the burdock, cut into thin matchsticks, and soak in water a few minutes to soften its bite.
💡 A brief soak tames the burdock's harshness without washing away its earthy flavour.
Cut the carrot into matchsticks the same size so both cook evenly.
Heat the sesame oil with the sliced chili, then stir-fry the drained burdock over high heat until glossy.
Add the carrot and toss until it softens slightly but still snaps.
Pour in the sake, mirin, sugar and soy and stir-fry until the liquid glazes the vegetables and nearly disappears.
Turn off the heat and fold in the sesame seeds. It keeps several days chilled.