Kinpira Gobo Recipe - Japanese Burdock
Prep time
Cook time
Total time
Savory root vegetable
Recipe type: Side
Cuisine: Japanese
Serves: 4
  • 1 gobo
  • 1 carrot
  • 1 tablespoon canola or salad oil
  • 1 teaspoon sesame oil
  • 2 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon mirin
  • 1 tablespoon saké
  • 1 tablespoon roasted sesame seeds
  • 1 dried chili
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  1. Peel gobo.  To cut into strips, first cut it on a diagonal then stack a few together and slice to make thin strips.
  2. Place all julienned gobo into a bowl of water to soak.  This is the most important step so don't by pass this.  When you soak the gobo, the water turns a slight pink.
  3. Rinse and soak again until the water becomes clear.  By doing this you remove that "muddy" after taste.
  4. Peel and slice carrots into strips just like the gobo
  5. Heat wok until hot, add canola oil and sesame oil
  6. Add gobo and stir-fry for about a minute
  7. Add carrots and stir-fry to blend
  8. Add sugar, soy sauce, mirin, saké
  9. Break the chili pepper and add to the wok.
  10. There will be lots of liquid.  What you want is for the vegetables to absorb all the liquid, so keep the flame rather high.
  11. Once the liquid is nearly absorbed, add the sesame seeds.
  12. Place in bowl and enjoy with a bowl of rice.
Recipe by Asian Lifestyle Design at