Kinpira Gobo (Burdock Root Stir-Fry)

Ingredients (Serves 4)

• 1 large Gobou - burdock root (about 200g)

• 1/2 medium carrot (about 40g)

• 1 small red chili pepper (optional)

• 2 tablespoons vegetable oil

• 1 tablespoon sake

• 40 cc water

• 2 tablespoons brown sugar

• 2 tablespoons soy sauce

Preparation

1. Soak the red chili pepper in water to soften it, then remove the seeds.

2. Wash the burdock root by removing dirt and peel it with the back of a knife (be careful not to peel too much to preserve the aroma).

3. Cut it in 5cm lengths then slice it into thin strips (about 3mm in thickness). Soak the strips in a bowl of water (separate from the water in the ingredients) to remove bitterness.

(Alternatively, you can use washed burdock root if you prefer to skip the these soaking process.)

4. Prepare the carrot in the same manners as the burdock root.

Instructions

1. Heat vegetable oil in a frying pan and stir-fry the burdock root over medium heat for about 2 minutes.

2. Add the carrot and red chili pepper, continuing to stir-fry.

3. Once the burdock root becomes tender, add sake and evaporate the alcohol, then add water, sugar, and soy sauce in this order.

4. Stir-fry until most of the liquid evaporates, reaching the point just before it starts to burn. (The key is to stir-fry until it's almost caramelised.)

What really is the Gobou - burdock root?

Burdock, originating from China and arriving in Japan via the Korea as a medicinal herb, has a unique history of cultivation as a vegetable in Japan. While it is not widely consumed as a vegetable in many countries around the world, in Japan, it has been cherished for its distinctive aroma and rich, simple flavor since ancient times.

Burdock contains vitamins B, vitamin E, and is most well-known for its content of fiber. Fiber is the prominent nutritional component in burdock, and it also contains relatively rich minerals.