Authentic Kinpira Gobo 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. I have eaten kinpira gobo at restaurants before, but I’d never made it myself, so I decided to give it a go.
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Main IngredientVegetable
Ingredients
Gobo
Carrots
Soy Sauce
Sesame Oil
Cooking sake
Pepper
Chilli
Sesame seeds
Directions
It’s pretty easy to make.
All you need is gobo, carrots, soy sauce, sesame oil, cooking sake, pepper, chili and sesame seeds.
I looked on the net and there seemed to be lots of different ways to make kinpira gobo ... but this is how I did it.
I washed the gobo.
Then cut it.
Then scraped it.
Then cut it in half.
Then cut it into strips.
Then I washed the carrots.
And cut them up.
Then I put sesame oil into a frying pan.
And I put some chili in.
Then I put the carrots and gobo in.
And I mixed them.
One of the carrots jumped out of the frying pan.
Oh, there she goes.
I probably should have cut the veges smaller or put less into the pan. But anyway ...
I put some soy sauce in.
Stirred again.
Added some pepper.
And some cooking sake.
After about 10 minutes of cooking and stirring ... it was ready.
I put it into a bowl, and sprinkled sesame on top.
For more information please visit: http://www.thedailyenglishshow.com
All you need is gobo, carrots, soy sauce, sesame oil, cooking sake, pepper, chili and sesame seeds.
I looked on the net and there seemed to be lots of different ways to make kinpira gobo ... but this is how I did it.
I washed the gobo.
Then cut it.
Then scraped it.
Then cut it in half.
Then cut it into strips.
Then I washed the carrots.
And cut them up.
Then I put sesame oil into a frying pan.
And I put some chili in.
Then I put the carrots and gobo in.
And I mixed them.
One of the carrots jumped out of the frying pan.
Oh, there she goes.
I probably should have cut the veges smaller or put less into the pan. But anyway ...
I put some soy sauce in.
Stirred again.
Added some pepper.
And some cooking sake.
After about 10 minutes of cooking and stirring ... it was ready.
I put it into a bowl, and sprinkled sesame on top.
For more information please visit: http://www.thedailyenglishshow.com
Editors Review
The classic kinpira gobo is a medley of different flavors ranging from spicy to salty and sweet. This crunchy, stir-fried vegetable dish can make for a wonderful side veggie. Very easy to make and great to taste, Sarah shows you how you can stir up a quick veggie side dish using 'gobo'. Worth a try!Comments
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Anonymous says :
this recipe is a bit off. first, the strips are too big. should be cut smaller. then, you shouldn't scrub the gobo or scrape with blade of knife. use back of knife to scrape.
the gobo must be soaked (for the same reason that nasu is) to draw out the bitterness naturally in the gobo. then it must be dried. the gobo and carrots should not be cooked at the same time. carrots cook much more quickly than gobo and they will be mushy by the time the gobo is done.
instead of chili and pepper, shichimi should be used.
Posted on: 29 August 2009 - 12:14am
Chef
