Thin strips of burdock root and carrot are quickly stir-fried and glazed with soy sauce and mirin. A pinch of chili adds a little heat, while toasted sesame seeds bring a nutty finish. Serve this Japanese vegetable dish as a side with rice or grilled fish.
Kinpira gobo is all about burdock root, called gobo in Japanese: a long, firm root with an earthy flavor and a slight woody note. The carrot strips add sweetness and color, but play a supporting role; the burdock root should remain clearly recognizable. In this side dish, the vegetables are coated in a thin layer of sauce, not a heavy dressing. The combination of savory soy sauce, sweet mirin, and a little chili keeps the flavors in balance.
Cut both vegetables into strips as evenly as possible. They will then cook in about the same amount of time and absorb the sauce well, while still keeping their bite. A sharp knife works just fine; a mandoline with a julienne attachment can be quicker, but watch your fingers. Burdock root discolors after cutting. A brief soak in cold water helps prevent this. Drain the strips well afterward: wet vegetables are more likely to steam than stir-fry in the pan.
The quick cooking over medium-high to high heat is important for the texture. Use a large skillet or wok and stir regularly so the thin strips don’t burn in spots. Add the sauce only once the vegetables have softened a little. Mirin contains sugar and can darken quickly if cooked for too long; a small splash of water helps the sauce spread and glaze the vegetables. Take the pan off the heat as soon as the carrot is tender but still has a bite.
Fresh gobo is available at Japanese and other Asian grocery stores, but it isn’t always stocked in the produce section. Peel the root thinly or scrape the outside clean with the back of a knife, and trim off any hard ends. Salsify can be used as a practical substitute, though it is milder and less firm; thin strips of celeriac also make a workable, but distinctly different, version. In either case, keep the carrot in the recipe for color and sweetness.
Serve kinpira gobo warm or at room temperature, for example alongside steamed rice and grilled fish, or as part of a meal with several small dishes. The toasted sesame seeds go well with the earthy vegetables and add a subtle crunch. Store leftovers covered in the refrigerator and reheat them briefly in a pan; the strips will stay firmer than if you heat them through for too long. If the sauce has thickened, add a teaspoon of water when reheating.
Scrape the burdock root clean or peel it thinly. Trim off any hard ends and cut the root into thin strips about 5 cm long. Briefly place them in a bowl of cold water to help prevent discoloration. Drain and pat dry well.
Peel the carrot and cut it into strips about the same length and thickness as the burdock root.
In a small bowl, stir together the soy sauce, mirin, water, sugar, and chili flakes.
Heat the sesame oil in a large skillet or wok over medium-high to high heat. Add the burdock root and stir-fry for 3 minutes.
Add the carrot and stir-fry for another 2 minutes, until the strips have softened slightly but still feel firm.
Pour the sauce mixture into the pan and stir-fry for 2–3 minutes, until the vegetables are tender but still have a bite and the sauce glazes the strips.
Take the pan off the heat, sprinkle the toasted sesame seeds over the top, and serve warm or at room temperature.
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