How to Make Kinpira Gobo — Just One Cookbook
The creator's version uses sake and different seasoning ratios; follow FOOD's ingredient amounts, cooking times and precautions.
Official cooking video · Just One Cookbook · YOUTUBESesame-Soy Burdock and Carrot Kinpira
A four-portion Japanese side of thin burdock and carrot matchsticks stir-fried until glazed in soy sauce, mirin and sesame.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
1. Wash hands, scrub all soil from 220 g burdock and lightly scrape the skin. Cut into 5 cm by 3 mm matchsticks, soak in water for 10 minutes, then drain. Cut 90 g carrot to the same size.
- 02
2. Heat 18 ml sesame oil over medium heat in a large pan. Stir-fry burdock for 3 minutes, then add carrot and cook 2–3 minutes until starting to soften.
- 03
Add 23 ml soy sauce, 20 ml mirin (or 20 ml water if avoiding alcohol), 10 g sugar and the specified 45 ml water; with the substitute, total water is 65 ml. Simmer over medium heat for five to six minutes until the burdock softens and most liquid evaporates. If still hard, optionally add 20 ml hot water and cook two minutes longer.
- 04
4. Switch off heat and mix in 7 g toasted sesame. Divide among four side portions and make sure the burdock is cooked.
Before you cook
Standard soy sauce contains soy and wheat; sesame oil and seeds contain sesame. Check mirin labels for alcohol. Thoroughly remove soil from burdock and cook it. Refrigerate leftovers within 2 hours at or below 4°C and reheat to 74°C. To avoid alcohol from mirin, omit it and substitute exactly 20 ml water. Continue to check soy, wheat and sesame allergens.
Allergens: soy (soy sauce), wheat (standard soy sauce), sesame (oil and seeds)
Image & source credits
These illustrations stand in for food photos.
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