Japanese•healthy
Braised Burdock (Kinpira Gobō)
A typical Japanese home cooking dish, Braised Burdock (Kinpira Gobō) is a vegetable side dish. Burdock root and carrot are cut into matchsticks and cooked in a slightly sweet soy sauce. It is very fast to make and can be made ahead of time.
- Prep time
- 5 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100g (3.5oz) burdock cut to 3mm (⅛") thick 5cm (2") long matchsticks ((note 1))
- 50g (1.8oz) carrot cut the same as above ((note 2))
- 1 small red chilli finely sliced ((note 3))
- 1 tbsp oil
- 100ml (3.4oz) water
- 1⅓ tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp sugar
- Roasted white sesame seeds
Instructions
- 1
Add oil to a saucepan and heat over medium high heat. Add burdock and sauté for a couple of minutes.
- 2
Add carrots and mix well and cook for 30 seconds.
- 3
Add water, bring down the heat to low and place a lid on. Cook for 2 minutes. (note 4)
- 4
Remove the lid, add the remaining ingredients, turn the heat up to medium high and cook until the sauce almost evaporates.
- 5
Turn the heat off and let it cool. Serve individually or in one bowl with sesame seeds sprinkled on top.