Experience a burst of flavor with our kinpira gobo—crunchy, spicy stir-fried burdock and carrots. Quick, authentic, and a must-try Japanese side dish!
Kinpira Gobo (Stir-Fried Burdock Root)
Difficulty: ★★★☆☆Servings
3
servingsPrep time
10
minutesCooking time
5
minutesKinpira Gobo Ingredients
Burdock root (gobo): 1 piece (~150g)
Substitute: Carrots or parsnips if burdock is unavailable, though flavor will differ.2–3 pinches of toasted sesame seeds
2–3 teaspoons of cooking oil
Recommended combination: 2 tsp neutral oil (salad oil, rice bran oil) + 1 tsp sesame oil for extra aroma.- Seasoning (A)
1½ tablespoons soy sauce
1/2 tablespoon sake
Substitute: Dry sherry or white wine.3–4 teaspoons sugar (adjust sweetness to taste)
Kinpira Gobo Directions
- Prepare the Burdock (Gobo)
Wash & Lightly Peel: Rinse the burdock root under running water, scrubbing off dirt. Instead of removing all the peel, gently scrape with the back of a knife or use a brush—some peel flavor is desirable.
Cutting Technique:
Slice diagonally into 2–4 mm thick pieces.
Stack a few slices and cut lengthwise into thin matchsticks.
This method retains a pleasant crunch but is easier to chew than thick strips.
Soak in Water: Place the cut burdock in a bowl of water to remove any excess dirt. No need for acidulated (vinegar) water since we want some earthy color. - Start Stir-Frying
Select Your Oil: Kinpira typically uses a bit more oil than other stir-fries. For extra flavor, combine neutral oil + a dash of sesame oil.
Heat the Pan: Over medium heat, add 2–3 tsp oil to a wok or frying pan.
Drain Burdock: Thoroughly drain the burdock (pat dry if needed) so it won’t splatter.
Stir-Fry (2 mins): Cook the burdock, stirring occasionally. After 2 minutes, it should appear slightly translucent. - Season with (A)
Pause the Heat: Turn off the heat momentarily to avoid burning.
Add Seasoning: Pour in the mixture of (A)—1½ Tbsp soy sauce, 1/2 Tbsp sake, and 3–4 tsp sugar.
Return to Medium Heat: Stir constantly for about 1–1½ minutes, letting the sauce bubble and reduce. The burdock will develop a shiny glaze. - Finish & Garnish
Check Consistency: The sauce should lightly coat each strip.
Plate: Transfer to a serving dish.
Top with Sesame Seeds: For best aroma, gently crush the seeds between your fingers as you sprinkle them over the dish.
Notes
- Tips & Points
Storage: Keeps in the fridge for ~5 days in a sealed container. If using for bento, reheat and cool thoroughly before packing.
Optional Spice: Add a few slices of red chili pepper or chili flakes when stir-frying for a spicy kick.
Carrot Variation: You can add carrots in a 2:1 ratio with burdock (e.g., 100g gobo + 50g carrot) with the same seasoning amounts.
Adjust Sweetness: Taste at the end, and if needed, add a bit more soy sauce or sugar to balance.
Serving Idea: Great as a side in a Japanese meal or used as a topping for rice bowls.