Introducing Kikunoi-style Kinpira Gobo, a recipe that's both traditional and easy enough for home cooks. Shave the burdock root into fine strips using a peeler, then quickly stir-fry with carrots and shredded dried squid over high heat. Season with a mixture of soy sauce and sugar, then finish with sesame seeds and chili flakes for a burst of flavor. This dish is a perfect accompaniment to rice, allowing you to savor the natural texture and aroma of burdock.
Ingredients
Main Ingredients (2 servings)
- Burdock Root 250g
- Carrot 50g
- Shredded Dried Squid (or Dried Squid) 20g
- Sesame Seeds for garnish (to taste)
Seasonings
- [A] Dark Soy Sauce 20cc
- [A] Sugar 15g
- Sesame Oil 30cc
- Sesame Seeds 5g
- Ichimi Togarashi (Chili Flakes) (to taste)
Steps
- Wash the burdock root to remove any dirt, then julienne it using a peeler or knife. Be careful not to cut it too thin or too thick; it's best to shave it like sharpening a pencil. Briefly soak in water to remove bitterness.
- Cut the carrot into approximately 3cm lengths, then slice thinly and julienne.
- Combine dark soy sauce (20cc) and sugar (15g) in a bowl.
- Heat sesame oil (30cc) in a frying pan over high heat and stir-fry the carrot.
- Once the carrot has softened slightly, add the shredded dried squid (20g) and continue stir-frying over high heat.
- When the ingredients are coated with oil, add the burdock root (250g), drained of water, and stir-fry over high heat. To enjoy the flavor and texture of the burdock, avoid overcooking it at high heat.
- Once the burdock is generally tender, add the prepared seasoning mixture (dark soy sauce (20cc) and sugar (15g)) and stir-fry to combine. Using sugar instead of mirin allows it to harmonize with the moisture released from the burdock, making the flavor adhere better.
- Turn off the heat, add sesame seeds (5g) and ichimi togarashi (to taste), and mix well.
- Transfer to a serving dish and sprinkle with sesame seeds for garnish (to taste).
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