Kinpira Gobo “Braised Gobo & Carrot”
Gobo or Burdock Root is very crisp and has a sweet, mild and pungent flavor. When young, the taste resembles that of artichoke, to which the Gobo Root is related. Gobo Root can be thinly sliced or shredded and is often used in sushi, soups, braised with other vegetables or with meats. Substitutes are salsify, asparagus or artichoke hearts. A popular Japanese dish using Gobo Root is Kinpira Gobo which can be served hot as an appetizer, as a condiment or as a side dish.
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- 2 Tbsp. Sesame Oil, dark (toasted)
- 2 cups Gobo Root, peeled & very thinly sliced
- 2 cups Carrots, thinly sliced
- 2 Tbsp. Ginger, fresh, peeled, thinly sliced
- 1 each Garlic Clove, peeled but not cut
- 2 Tbsp. Sugar
- 1/2 cup Mirin (Japanese Rice Wine) or White Wine
- 1/4 cup Sesame Seeds, whole
- 2 Tbsp. Tamari Soy Sauce (or regular Soy Sauce)
- 1 Tbsp. Chili Paste, or a pinch of Cayenne Pepper
- Sauté the Gobo Root, carrots, ginger and garlic in sesame oil over medium heat for 10 minutes, stirring often. Remove and discard the garlic as soon as it turns slightly brown.
- Meanwhile, toast sesame seeds in a frying pan over medium heat, stirring constantly, until they pop and become slightly brown and fragrant.
- Remove the sesame seeds from frying pan and set aside.
- Add the remaining ingredients to the sautéed vegetables, bring to a boil, reduce the heat, cover and simmer 15 minutes.
- Add the sesame seeds and stir in.
Makes approximately 2 1/2 cups.
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