| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 181 | 11.9g | 1.8g | 17.6g |
| sugars | fibre | protein | salt |
| 7.9g | 3.9g | 2.4g | 1.05g |
Why I Love Japanese Sauteed Burdock Root (Kinpira Gobo)
There’s something comforting about diving into your heritage, like delving into your grandmother’s favorite recipes, that connects us to our roots. It may surprise you, given my Nebraska upbringing, but one such dish for me is the Japanese recipe called Sauteed Burdock Root (Kinpira Gobo). I didn’t grow up in a Japanese household, but the recipe imparts a sense of home. Just like a Midwestern corn casserole, with its layers of textures and flavors, this dish is a testament to the local produce and tradition of its culture.
The Magic of Burdock
Burdock root, a firm and fibrous vegetable, doesn’t make the center stage often in a recipe unless we’re talking about a dish like Sauteed Burdock Root (Kinpira Gobo). It’s an underrated star in the vegetable world and it brings a beautifully subtle earthy flavor that, for me, echoes the essence of farm-to-table freshness that I so cherished growing up.
Inspired by a World-Class Chef
When I first came across this recipe, it was in a cookbook by Chef Masaharu Morimoto, a world-renowned Japanese chef. The same way this Iron Chef brings together the mastery of traditional Japanese ingredients with a modern flair is something that has deeply influenced my approach to cooking. It’s about honoring where your ingredients come from, much like the corn bread and beef stews of my upbringing, and treating them with respect.
The list of ingredients is simple: burdock roots, a large carrot, vegetable oil, sake, soy sauce, sugar, mirin (sweet rice wine), sesame oil, and optional sesame seeds or red pepper flakes for garnish. This minimalist approach allows each ingredient to shine, and it’s one of the reasons why I love this Japanese recipe.
Final Thoughts on Sauteed Burdock Root
Introducing the simple, yet flavorful Sauteed Burdock Root (Kinpira Gobo) into my repertoire has not just expanded my culinary horizons, but it’s also given me a newfound appreciation for root vegetables and the central role they play across various cuisines. Without a doubt, it stands its ground against the heartland comfort foods I grew up with, and that’s really saying something coming from a Nebraska boy like me.
What You’ll Need
- 2 large burdock roots (approximately 1 lb)
- 1 large carrot
- 2 tablespoons vegetable oil
- 2 tablespoons sake
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds (optional for garnish)
- 1 dash red pepper flakes (optional for garnish)
Method
Step One
Begin by washing and peeling your large burdock roots and carrot. Once peeled, cut them into matchstick-size pieces. This julienne or kinpira-style cut is traditional for this dish.
Step Two
Heat the vegetable oil in a large pan or wok over medium heat. Add the burdock root and carrot to the pan. Saute them for a few minutes until they start to soften.
Step Three
Add the sake to the pan and continue to saute the vegetables. This will help to cook off the alcohol and leave only the flavor behind.
Step Four
Lower the heat to medium low and add the soy sauce, sugar, and mirin to the pan. Stir everything together until the sugar is dissolved and the vegetables are coated in the sauce. Allow this mixture to simmer for approximately 10 minutes.
Step Five
Add the sesame oil to your pan and stir it into the vegetables. Continue to cook everything for a few more minutes until the vegetables are tender and the flavors have melded together.
Step Six
Remove your sauteed burdock root from the heat and allow it to cool slightly before eating. If desired, garnish with sesame seeds and a dash of red pepper flakes.
