Stir-Fried Burdock and Carrot

Name: Stir-Fried Burdock and Carrot (Kinpira-gobo)
Cuisine: Japanese
Ingredients: 2 to 3 tablespoons vegetable oil; 5½ ounces gobo (burdock), scraped, julienned in 2½-inch lengths (to make about 2 cups), and soaked in 1 cup water and 1 teaspoon vinegar; 5½ ounces gobo (burdock), scraped, julienned in 2½-inch lengths (to make about 2 cups), and soaked in 1 cup water and 1 teaspoon vinegar; 5½ ounces gobo (burdock), scraped, julienned in 2½-inch lengths (to make about 2 cups), and soaked in 1 cup water and 1 teaspoon vinegar; 5½ ounces gobo (burdock), scraped, julienned in 2½-inch lengths (to make about 2 cups), and soaked in 1 cup water and 1 teaspoon vinegar; 2 ounces carrot, julienned in 2½-inch lengths (about ⅔ cup); 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); 1 tablespoon mirin (sweet cooking wine); 1 tablespoon mirin (sweet cooking wine); 1 tablespoon sugar; 1 tablespoon shoyu (soy sauce); 1 tablespoon shoyu (soy sauce); 1 teaspoon tamari; 2 tablespoons white sesame seeds, toasted; ⅓ teaspoon shichimi togarashi (seven-spice powder); ⅓ teaspoon shichimi togarashi (seven-spice powder)

Kinpira-gobo

Preparation info

Yields
4 to 6
servings as a side dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Gobo, burdock, is a long, thin, brown root vegetable. It has a pleasant crispiness and an earthy taste. In this, the most popular burdock dish in Japan, you can enjoy this vegetable’s distinguishing characteristics.

Can other vegetables substitute perfectly for burdock in this recipe? Unfortunately, the answer is no. For a similar flavor, you may prepare this dish with only carrot, but the crispiness of burdock will be lacking.

Recently I have spotted fresh burdock at

Ingredients

Asia
Japan
Side dish
Vegan

Ingredients

Method