Kinpira Gobo is a classic Japanese side dish made by stir-frying thinly sliced burdock root and carrot, then simmering them in a sweet and savory sauce of soy sauce, mirin, and sugar. The name “kinpira” refers to a cooking style that combines sautéing and simmering, resulting in a dish with both rich flavor and a pleasant crunch. It is a staple in Japanese home cooking and often included in bento boxes.
Table Of Contents
Ingredients
•1 burdock root (100–120g), shaved (sasagaki) and soaked
•1/2 carrot (50g), julienned
•2 tsp sesame oil
•1 tbsp soy sauce
•1 tbsp mirin
•1 tsp sugar (optional—I skip it since mirin is sweet enough)
•Sesame seeds (optional)
Instructions
- Sprinkle with sesame seeds before serving, if desired.
- Cut burdock and carrot into thin matchsticks.
- Soak the burdock in water for 5 minutes.
- Heat sesame oil in a pan, add burdock and stir-fry, then add carrot.
- Add soy sauce, mirin, and sugar. Cook until most of the liquid evaporates.
VIDEO: Watch How to Make It
https://www.instagram.com/p/DJZG9xxpesa
Point
- Slice burdock and carrot into thin matchsticks for even cooking and good texture
- Soak burdock briefly to remove excess bitterness and prevent discoloration
- Stir-fry in sesame oil for a fragrant base before adding seasoning
- Don’t overcook—retain a slight crunch for the best texture
- Finish with sesame seeds or chili flakes for extra aroma and flavor
