Kinpira Gobo (Braised Carrot & Burdock Root)

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“From here: If you have a tool to julienne/matchstick ingredients, this will go a lot faster, but it's worth it either way.”

Ingredients Nutrition

  • 1 burdock root (gobo in Japanese)
  • 13 carrot
  • 1 tablespoon sesame oil
  • 1 tablespoon white sesame seeds, roasted
  • chili powder (or Korean chili threads, ichimitogarashi, ito togarashi) (optional)
  • Seasonings
  • 34 cup dashi stock
  • 2 tablespoons sake
  • 1 tablespoon sugar
  • 1 tablespoon mirin
  • 1 12 tablespoons soy sauce


  1. Peel burdock root and diagonally slice thinly 2 inch length pieces, stack a few strips and cut into thin matchbox strips. Soak the gobo in water or vinegar water (just one drop of vinegar). Change water a couple of times until the water is clear, and then keep the burdock root in the water until ready to cook.
  2. Cut carrot into matchbox strips.
  3. In a frying pan, heat oil over medium high and stir fry the burdock root and then the carrot after a few minutes.
  4. Add the seasonings and cook until most of the liquid evaporates.
  5. When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi.

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