Braised Burdock root & Carrot (kinpira gobo)

Stir-fried burdock root and carrot kinpira seasoned with soy sauce and sesame seeds in a small Japanese bowl.

Braised Burdock root & Carrot (kinpira gobo)

Course: Side Dish

Cuisine: Japanese

Keyword: easy, high fiber

Prep Time 5

Cook Time 10

Total Time 15

A classic Japanese side dish made by stir-frying burdock root and carrots in a savory-sweet soy sauce seasoning with sesame. Quick, fiber-rich, and perfect for meal prep, bento boxes, or Japanese-style healthy meals.

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Ingredients Method Nutrition Notes

Ingredients

9 oz Burdock root about 1 root
2 oz Carrot about ½ medium carrot
A pinch Chili pepper
½ tsp Umami powder Hondashi
1 tsp Sweetner
1 tbsp Soy sauce
2 tbsp Mirin
½ tsp Sesame seeds

Method

Prep the vegetables

Scrub the burdock root and rinse until the surface is no longer rough. Cut into thin matchsticks (leave the skin on) and soak in water.
Peel the carrot and cut into the same size as the burdock.

Start the stir fry

Heat sesame oil in frying pan over low heat. Add the dried chili pepper and cook until fragrant.

Stir fry the vegetables

Increase heat to medium high, drain the burdock, then add the burdock and carrot. Stir fry until slightly softened.

Season

Add hondashi and sweetener. Stir fry for about 1 minute.

Finish

Add soy sauce and mirin. Continue stir-frying over high heat until the liquid evaporates. Sprinkle toasted sesame seeds and serve.

Nutrition

Serving: 2servingsCalories: 151kcalCarbohydrates: 35gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 659mgPotassium: 508mgFiber: 5gSugar: 11gVitamin A: 4737IUVitamin C: 6mgCalcium: 65mgIron: 1mg

Notes

Burdock root oxidizes quickly, so keep it in water after cutting to prevent browning.
Stir-fry over high heat at the end to evaporate the sauce and create the classic kinpira texture.
For extra richness, add a small drizzle of sesame oil right before serving.

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