Kimpira (Braised Burdock Root and Carrot)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Elizabeth Andoh's classic "At Home With Japanese Cooking". This is a very popular side dish in Japan, goes well with plainly cooked fish or poultry.”

Ingredients Nutrition

  • 12 -15 inches burdock root (gobo)
  • 12 small carrot
  • 1 tablespoon vegetable oil
  • 1 tablespoon sake
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 12 teaspoon white sesame seeds


  1. Scrape burdock root (if canned, drain and peel) and cut it into thin slivers. Soak the slivers for 5-10 minutes in a bowl of fresh cold water (or blanch slivers of canned burdock), then drain them.Scrape the carrot and cut it into thin slivers just like the burdock.
  2. In a skillet, heat the oil and saute the vegetables over high heat. Cook, stirring constantly, for about 2 minutes, then pour in the sake. Reduce the heat, add the sugar and, stirring braise the vegetables for 1 minute. Add the soy sauce, stir, and braise until all the liquid is reduced (about 5 minutes) and the vegetables are deep, glistening golden brown. Mound on small plates and serve warm or at room temperature, garnished with the sesame seeds.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a