Konijiwa. Welcome to Mrs. Lin’s Kitchen. Today, I will show you how to cook Japanese Saute Burdock Root or Kinpira Gobo.
Japanese saute burdock root or kinpira gobo is a staple Japanese at-home cooking recipe that is very quick and easy. Kinpira is a Japanese cooking style that sautés ingredients with soy sauce and sugar. For those with gluten allergy, you can opt for a gluten-free soy sauce and the dish will still taste great.
Kinpira gobo is often served as a side dish with hot steamed rice. Today, I will show you the easiest form of Japanese saute burdock root with just burdock root and carrot. The Japanese sometimes add lotus root and fish cake as well.
Ingredients
- 1 gobo (~3 cups after shredded)
- 1 small/medium carrot
- 1-1/2 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 teaspoon sake
- 2 teaspoon sesame
What is Burdock Root – Gobo?
Burdock root or gobo in Japanese is a type of root vegetable native to Northern Asian and Europe. It is very popular in Japanese. Contains a lot of fiber, burdock root is good for the digestive system.
Here in the U.S., you can find burdock root at many supermarkets, usually chopped up into shorter length. If you visit a Japanese supermarket, you might find burdock root sold in a very long piece like the one you’ll see in my video.
It’s unnecessary to peel off the skin of burdock root but you do need to wash and scrape off the surface very clean. If you really don’t like the skin, it’s okay to take it off, too.
