Kinpira Gobo (Spicy Burdock Root And Carrot Stir Fry) Recipe by Felice
Kinpira Gobo (Spicy Burdock Root and Carrot Stir-fry) Cooking Instructions 15 mins 1 Scrub or peel the burdock root, cut into matchsticks and soak in water. Rinse until water runs clear. Cut carrots into matchsticks as well. 2 Measure out the sugar, mirin and soy sauce. 3 Heat sesame oil in a pan and saute burdock, carrot and red chili on medium heat until carrot is soft. Burdock root will remain a bit harder, but make sure it's not too tough! 4 Add in sugar and mirin first. Mix well for a minute or two, then add in soy sauce. Stir fry until soy sauce begins to caramelize and gives off a nice smell. 5 Stop heat and sprinkle on sesame seeds. Serve and enjoy! Goes good with rice and keeps well for leftovers and lunches! 1 Scrub or peel the burdock root, cut into matchsticks and soak in water. Rinse until water runs clear. Cut carrots into matchsticks as well. 1 Scrub or peel the burdock root, cut into matchsticks and soak in water. Rinse until water runs clear. Cut carrots into matchsticks as well. 2 Measure out the sugar, mirin and soy sauce. 2 Measure out the sugar, mirin and soy sauce. 3 Heat sesame oil in a pan and saute burdock, carrot and red chili on medium heat until carrot is soft. Burdock root will remain a bit harder, but make sure it's not too tough! 3 Heat sesame oil in a pan and saute burdock, carrot and red chili on medium heat until carrot is soft. Burdock root will remain a bit harder, but make sure it's not too tough! 4 Add in sugar and mirin first. Mix well for a minute or two, then add in soy sauce. Stir fry until soy sauce begins to caramelize and gives off a nice smell. 4 Add in sugar and mirin first. Mix well for a minute or two, then add in soy sauce. Stir fry until soy sauce begins to caramelize and gives off a nice smell. 5 Stop heat and sprinkle on sesame seeds. Serve and enjoy! Goes good with rice and keeps well for leftovers and lunches! 5 Stop heat and sprinkle on sesame seeds. Serve and enjoy! Goes good with rice and keeps well for leftovers and lunches! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Roasted Zucchini and Red Potatoes Coconut Chicken Baked Salmon Roasted Chicken Simple Delicious Crispy Potato Fries with Spicy Seasoning Roasted Zucchini and Red Potatoes Coconut Chicken Baked Salmon Roasted Chicken Simple Delicious Crispy Potato Fries with Spicy Seasoning Cucumber Wasabi Dressing Easy Filipino Adobo Zeera Rice (Pilaf) Annalena's Clam Spaghetti Aloo Paratha Chicken, spinach and tomato quinoa Greek Salad Mini Lobster Potato Rolls Hot Pepper Jelly Glazed Salmon & Cauliflower Strawberry Shake Cucumber Wasabi Dressing Easy Filipino Adobo Zeera Rice (Pilaf) Annalena's Clam Spaghetti Aloo Paratha Chicken, spinach and tomato quinoa Greek Salad Mini Lobster Potato Rolls Hot Pepper Jelly Glazed Salmon & Cauliflower Strawberry Shake