Vegan Kinpira Gobo (Braised Burdock Root)

Ingredients

• about 450 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Scrub the burdock root thoroughly. Use the back of a knife to gently scrape off the outer layer. Cut into thin matchsticks.
2. 2Soak the burdock root in water for 10 minutes to prevent discoloration.
3. 3Peel and cut the carrot into thin matchsticks.
4. 4Heat sesame oil in a pan over medium heat.
5. 5Add the drained burdock root and carrot and sauté for 5 minutes, until slightly softened.
6. 6Add soy sauce, mirin, sugar, and red pepper flakes (if using). Bring to a simmer.
7. 7Cover the pan and cook for 15-20 minutes, or until the burdock root is tender and the sauce has thickened.
8. 8Garnish with toasted sesame seeds and serve warm or at room temperature.

Related Guides