Kinpira Gobou Onigiri

Name: Kinpira Gobou Onigiri
Cuisine: Japanese
Ingredients: Cooked Japanese short grain rice 480 g (17 oz); Burdock (gobou) 100 g (3½ oz), peeled and shredded; Toasted black sesame seeds to garnish; Sake 1½ Tbsp; Burdock (gobou) 100 g (3½ oz), peeled and shredded; Japanese soy sauce (shoyu) 1½ Tbsp; Japanese soy sauce (shoyu) 1½ Tbsp; Sesame oil 1 tsp; Sugar ½ Tbsp; Japanese chilli pepper (togarashi) ½, about 3-cm (1½-in), seeded and thinly sliced; Japanese chilli pepper (togarashi) ½, about 3-cm (1½-in), seeded and thinly sliced; Toasted white sesame seeds to taste; Carrot 30 g (1 oz), peeled and shredded

Preparation info

Difficulty
Easy

Appears in

Onigiri

By Sanae Inada

Published 2018

About

Kinpira gobou, or simmered burdock, is full of fibre. This is a great item for a lunchbox as it goes really well with rice. You can put it into onigiri or layer it between rice patties like a sandwich. Kinpira gobou can be kept refrigerated for up to 4 days.

Ingredients

Cooked Japanese short grain rice 480 g (17 oz)
Toasted black sesame seeds to garnish

Asia
Japan
Snack
Lunch
Summer
Vegan
Breakfast

Method

Prepare kinpira gobou. Soak burdock in water for 10 minutes. Drain well.
Combine sake, soy sauce and sugar in a small bowl and stir to mix well. Set aside.
Heat sesame oil in a frying pan and sauté Japanese chilli pepper. Add burdock and carrot and cook for 3–4 minutes. When vegetables are soft, pour in soy sauce mixture from the edge of the