Vegan Kinpira Gobo (Braised Burdock Root)
A traditional Japanese side dish made with braised burdock root, seasoned with soy sauce, mirin, and sesame oil. Earthy and slightly sweet, perfect as part of a Japanese breakfast set.
Ingredients
- 1 pound Burdock Root (Gobo)
- 1 medium Carrot
- 2 tablespoons Sesame Oil
- 3 tablespoons Soy Sauce (low sodium)
- 2 tablespoons Mirin (sweet rice wine)
- 1 tablespoon Sugar
- 0.25 teaspoon Red Pepper Flakes (optional)
- 1 tablespoon Toasted Sesame Seeds
Instructions
- 1Scrub the burdock root thoroughly. Use the back of a knife to gently scrape off the outer layer. Cut into thin matchsticks.
- 2Soak the burdock root in water for 10 minutes to prevent discoloration.
- 3Peel and cut the carrot into thin matchsticks.
- 4Heat sesame oil in a pan over medium heat.
- 5Add the drained burdock root and carrot and sauté for 5 minutes, until slightly softened.
- 6Add soy sauce, mirin, sugar, and red pepper flakes (if using). Bring to a simmer.
- 7Cover the pan and cook for 15-20 minutes, or until the burdock root is tender and the sauce has thickened.
- 8Garnish with toasted sesame seeds and serve warm or at room temperature.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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