Monday, October 13, 2008

Kimpira Gobo

Burdock is a widely used Asian vegetable; its humble appearance hides an excellent source food source. With its long thin woody root and bark like skin, it is crunchy and filled with fibre and nutrition. Burdock can be prepared in a variety of ways including soups, stir fries, curries, stews, salads, and marinades. This recipe is a favorite Japanese side dish, steeped in tradition, that is usually served at wedding celebrations.

Kimpira Gobo (Sauteed Burdock and Carrot) - serves 4


1 medium burdock root

1 medium carrot

1 ½ tbsp sesame oil

2 tbsp sake

2 tbsp sugar

2 tbsp soy sauce

1 ½ tbsp white sesame seeds

dried Japanese red chili pepper


Scrub skin of burdock root.
Cut into julienne strips and soak in water for 10 minutes.

Cut carrot into julienne strips.

Saute carrot and burdock in sesame oil for 3-4 minutes til tender.

Add sake, sugar, soy sauce – cook over medium heat til most of liquid has been absorbed. Sprinkle with sesame seeds and chili pepper.

Variation: Try adding lotus root or celery. Can add leftover beef or chicken Рjust chop into small bits and saut̩ with carrot and burdock.

1 comment:

Anonymous said...

Greetings from Shizuoka!
Funny, the Missus prepared Kimpira Gobo for lunch today!
Coincidence? LOL
By the way hav you checked this other blog of mine at
What sake do you prefer?
Cheers and all that!