Burdock Kinpira (Gobo)
By: Yuna Wu
Published: Tuesday, December 1, 2009 - 12:18pm

Ingredients




2 burdock roots, well scrubbed
1 Tbs. sesame oil
1 teaspoon dry red chili pepper flakes, or 1 small fresh red chli peppers finely chopped
1 Tbs. sugar
1 Tbs. mirin
2 to 3 Tbs. soy sauce

Preparation

1 Cut the burdock root to desired thickness. 2 .Put the burdock root pieces in a bowl with enough water to cover, and let soak for a few minutes. Repeat again. 3 Pat the burdock root dry with kitchen or paper towels. 4 .Heat up a wok or large frying pan with the sesame oil. 5 Add the burdock root and saute beiefly, tossing to coat the pieces with oil. 6 Add chili peppers and toss. 7 Add the sugar, mirin and soy sauce and about 1/2 cup of water. 8 Lower the heat to medium, and continue cooking and stirring until the moisture has disappeared from the pan. Taste a piece of burdock root for doneness: it should be crisp-tender. If it's too crunchy for you add a bit more water and cook some more.

About


Kinpira gobo keeps in the refrigerator for a few days. It can also be frozen, wrapped in individual portions.