Kinpira Gobo きんぴらごぼう

Kinpira Gobo is a popular traditional Japanese side dish made of burdock root and carrot. It’s both sweet and savory that is perfect for Bento box 🍱

Kinpira means a Japanese cooking method that you simmer and stir-fry with sugar and soy sauce, sometimes has hint of red chili🌶

I often make it as a meal prep.

きんぴらごぼう

＊ingredients   ---2 servings---

1 burdock root (about100g =0.2lb)

1/3 carrot  (about 50g =0.1lb)

1 tbsp sesame oil

1 tbsp＋1/2tsp soy sauce

1 tbsp sugar

1/2 tbsp  mirin (sweet cooking sake)

3 tbsp water

1/2 tsp white sesame seeds

1/2 dried red chili (optional)

＊directions

Scrub or peel the burdock skin. Then diagonally slice thin strips so that each piece is about 2-inches in length.Cut into matchstick size and soak in water.

Rinse until water runs clear and drain well. Cut carrots into matchstick size as well.

Heat sesame  oil in a frying pan and cook the vegetables on medium heat for a few minutes. 

Add the soy sauce, sugar, mirin  and water, Cook until the liquid is almost gone.

Sprinkle on sesame seeds, red chili if you like.

kinpira gobo

＊材料　2人分

ごぼう　1/2本（100g）

人参　1/3本 (50g)

ごま油　大さじ1

醤油　大さじ1と1/2

砂糖　大さじ1

みりん　大さじ1/2

水　大さじ3

白ゴマ　適宜

＊作り方

1.　ごぼうを細切りにし、水に晒しておきます。人参も細切りにしておきます。

2.　フライパンを熱し、ごま油を入れ、ザルにあけて水を切ったごぼうと人参を炒めます。

3.　全体に油が馴染んだら、調味料と水を加え、汁気がなくなるまで炒り煮にします。

4.　器に盛り付けて白ゴマをふって出来上がり。