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» #1260 Kinpira Parsnip

#1260 Kinpira Parsnip Recipe Video

This is gobo. It’s a kind of root vegetable. It’s very long. Apparently it’s called burdock root in English. In Japan the most common way to eat gobo is kinpira gobo.

Summary

Preparation Time10 MinCooking Time15 Min

Ready In25 MinDifficulty LevelEasy

Health IndexHealthyServings2

CuisineJapaneseCourseSide Dish

TasteSavourMethodStir Fried

VegetarianVegetarianMain IngredientParsnip

Interest GroupEveryday

Ingredients

	Parsnips	2 , cut into fingers
	Carrot	2 , cut into fingers
	Sesame oil	1 Tablespoon
	Soy sauce	1 Tablespoon
	Water	1⁄4 Cup (4 tbs)
	Chili	1 Teaspoon
	Sesame seed	1 Teaspoon

Nutrition Facts

Serving size

Calories 192 Calories from Fat 84

% Daily Value*

Total Fat 10 g14.8%

Saturated Fat 1.4 g6.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 500.4 mg20.8%

Total Carbohydrates 26 g8.8%

Dietary Fiber 7.8 g31.3%

Sugars 8 g

Protein 3 g6%

Vitamin A 218.6% Vitamin C 37%

Calcium 8.9% Iron 9.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a frying pan, heat sesame oil, add chili.
2. Add the carrots and parsnips and toss. Cook the vegetables covered for sometime. Add soy sauce stir again.
3. Add water, cook covered until the vegetables turn tender.

SERVING
4. Sprinkle some sesame seeds and serve.

Editors Review

One of the best ways to eat gobo in Japan is to make a kinpira. In this recipe, Sarah experiments with the traditional gobo kinpira recipe by adding parsnip to it. Healthy, flavorful, and very filling, this Japanese dish is very popular back home. So if you are expecting Japanese guests any time soon, then don't forget to dish out some kinpira parsnip for a quick impression.