Kinpira Gobo (Sauteed burdock Root)

If you are a fan of Japanese cuisine, chances are that you’ve tried Kinpira Gobo in one of your bento boxes. This easy and affordable classic Japanese side dish does require some chopping but it comes together in less than 10 minutes.

This traditional recipe highlights the humble burdock root (gobo) and transforms it into a savory, slightly sweet, and satisfyingly crunchy side dish that is traditionally enjoyed with rice.

Ever since we came back from a trip to Japan, we have been trying to recreate Japanese side dishes to eat with rice and Kinpira gobo is one favorite that we always have in the fridge.

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What is Kinpira Gobo?

Kinpira gobo is a traditional dish of sauteed burdock root (gobo), carrots and sesame oil. It’s a very simple dish that goes great with almost any rice dish. The cooking style is used in many different Japanese dishes, which makes it easy to swap out the gobo and carrots for any other root vegetables (like lotus root or parsnips).

The name “kinpira” refers to a Japanese cooking style where ingredients are sautéed and simmered until they’re tender yet still maintain a pleasant crunch. The result is a flavorful dish that marries the earthiness of gobo with the umami richness of soy sauce and the subtle sweetness of mirin.

Where can I buy fresh Gobo (Burdock Root)

Gobo is a long root vegetable that is available year round in most Asian markets. The one we purchase comes with 4-5 very long roots wrapped in plastic wrap. It is labeled as fresh burdock root and costs about $5 for the entire package. It is a popular vegetable so it should be readily available.

Because it is so economical, I will often save one root for soup and then prepare the rest as Kinpira gobo. I then freeze the extra in smaller containers. It freezes well once cooked but it loses its crunchy texture when frozen raw.

TIP #1: It is best to use a spoon to peel the Gobo. The best flavor is just under the thin skin and using a vegetable peeler may remove the flavor

Tip #2: Once the gobo is cut, soak it in a bowl of water for about 10 minutes to remove any bitter flavor

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How to use Kimpira Gobo

This dish is great to keep on hand for busy nights. It can be eaten alone, but is best with rice or any Japanese meal. Here are our two favorite ways to enjoy it:

• Great side dish with rice – anytime we eat rice, we will add some Kimpira Gobo for its distinct flavor!
• Sushi – This dish is delicious when added to homemade sushi. It has a slightly sweet flavor and adds some depth to a traditional sushi roll

INGREDIENTS YOU NEED

• Soy Sauce – For a gluten free recipe, substitute coconut aminos
• Honey – The traditional recipe uses sugar but I prefer to substitute honey
• Mirin – Find the real stuff on Amazon. The store brands are made with high fructose corn syrup. Eden Mirin is my favorite one.
• Sesame Oil
• Toasted Sesame Seeds (optional but highly recommended)
• Burdock Root (Gobo)
• Carrots – I recommend a ratio of 2 parts gobo to 1 part carrot but this is flexible.

Step by step photos/process (SEO this H2 heading)

Important Tips

• The traditional Kinpira recipe requires the gobo and carrots cut into thin matchsticks. It’s great if you’re able to do this but the key is to make sure that both the gobo and carrots are the same size so they cook evenly. Julienne strips will work great.
• Once the mirin and soy sauce are added, reduce the heat to prevent the soy sauce from burning.
• Try adding red chili pepper flakes for a little spice!
• Store any leftovers in an airtight container in the fridge
• There are a lot of recipes for leftover gobo but I like to add it to Miso soup or clear broth soups.
• Just try it! This traditional Japanese dish will quickly become one of your go-to recipes!

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• Chicken and Green Beans
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