Kinpira is a Japanese cooking style in which strips of ingredients are stir fried and seasoned with sugar and soy sauce. Kinpira gobou is the most popular kinpira dish. I made potato kinpira before. This is popular item for Japanese bento (lunch boxes).
Yield: 2 servings
Time: 20 minutes
Spices
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1/2 tsp sesame oil
Ingredients
- 2 oz sliced carrots
- 4 oz sliced gobou
- 2 tsp sesame seeds
Preparation
- Mix spices together in a small bowl (sake, soy sauce, sugar, and mirin)
- Heat the sesame oil in a frying pan then stir-fry gobou and carrot for 2 minutes over medium heat
- Add mixed spices in the pan, and cook for 2 minutes on low heat
- Sprinkle sesame on top and serve!
I just wanted to throw in a small suggestion – if you can’t find the burdock root, try this recipe with shredded carrots. Perfect for obento.
Hi Mai, which sesame oil do you use in this recipe and in the others? Light or dark?
What is your recommended way to slice the gobou into thin strips?
Hi Ren, gobou is the taproot from the Greater Burdock plant. Many Asian groceries carry gobou. Ask for it by that name or its Western equivalent, “burdock”.
What is gobou?